Australia · Australia
Neenish Tarts
Fragile shells, steady hands, and an icing split down the middle.
classic Neenish tartstwo-tone icing tarts
The Chemistry in This Bake
Handling the fragile baked tart shells without cracking while applying two distinct icings precisely to half of each surface.
Learn the full technique →Ingredients
- Sweet shortcrust pastry
- Sweetened condensed milk
- Butter
- Icing sugar
- Gelatin
- Hot water
- Pink food coloring
- Dark and white chocolate (for icings)
- Coconut (optional)
Method
Roll and line patty tins with pastry; bake blind until just golden and still very fragile.
Cool the shells completely and handle them only by the edges.
Beat condensed milk, butter, icing sugar, and dissolved gelatin into a thick filling.
Fill each shell and chill until firm.
Ice half of each tart with dark chocolate icing and half with white/pink.
Work quickly and precisely so the two-tone line stays clean.