adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Neenish tarts
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 120g butter, chilled, cubed
  • 1 egg yolk
  • Plain flour, to dust
  • 315g (1 cup) raspberry jam
  • 80g (1/3 cup) caster sugar
  • 20.60 gm milk
  • 20.00 gm cold water
  • 20.00 gm boiling water
  • 1.50 gm powdered gelatine
  • 100g unsalted butter, at room temperature
  • 4.40 gm vanilla essence
  • 230g (1 1/2 cups) icing sugar mixture
  • 41.20 gm milk
  • 15.00 gm cocoa powder
  • 5.20 gm milk, extra
Instructions:
  • First, preheat your oven to 200°C. Then, in a food processor, combine the flour and butter until the mixture looks like fine breadcrumbs. Next, add the egg yolk and iced water, and process until the mixture forms a dough.
  • Transfer the dough onto a lightly floured surface and knead gently until smooth. Split it into 2 equal portions. Roll out one portion to 3mm thickness using a lightly floured rolling pin. Cut out 6 discs with an 8cm-diameter round pastry cutter. Line six 80ml (1/3-cup) capacity muffin pans with pastry discs. Repeat the same with the rest of the dough. Chill in the fridge for 15 minutes.
  • In a saucepan, stir together sugar, milk, and cold water over medium-low heat until sugar dissolves. Remove from heat. In a heatproof jug, dissolve gelatine in boiling water, then add to the sugar mixture. Let it cool for 15 minutes. In a bowl, beat butter and vanilla until creamy, then gradually add the sugar mixture while beating until well combined. Cover and set aside until needed.
  • Take muffin pans out of the fridge. Use a fork to prick the bases of the pastry cases. Bake in the oven for 10 minutes or until golden. Allow to cool on a wire rack for 15 minutes.
  • In a saucepan over medium heat, warm the jam until melted while stirring for about 2 minutes. Strain the jam into a heatproof jug, then pour it into pastry cases. Let it sit for 5 minutes to set.
  • Evenly distribute mock cream in pastry cases and smooth the top.
  • For the icing, mix icing sugar and milk in a medium heatproof bowl. Transfer half the icing to another bowl. Stir cocoa and extra milk into one bowl until mixed. Melt the white icing over simmering water until runny. Spread white icing on half of each tart and let it set for 5 minutes. Repeat with chocolate icing and set aside for another 5 minutes.

Similar Recipes