Neenish Tarts with Mock Cream

Neenish Tarts are an Australian classic sweet tart found in bakeries around the country. I've used 1/2 my Viennese Shortbread recipe for the pastry cases (freeze the other half), seedless raspberry jam and mock cream for the filling and topped with half pink icing and half chocolate icing. Shortbread and raspberry jam recipes can be found on this blog using the search function. I've made the Mock Cream using the Tefal Mini Bowl.

Mock Cream

Note: Australian cup and spoon measurements used. 1 cup = 250 mls. 1 tablespoon = 20 mls. 1 teaspoon = 5 mls.

Tart Cases

Using 1/2 Shortbread recipe (freeze the other half). Roll out shortbread pastry on well floured board and cut out with cookie cutter to fit 12 hole mini tart tin. Refrigerate 20 mins. Bake 160 deg 10-12 mins or until light golden. Remove from oven and push down any puffed up centres with the back of a spoon.

Leave to cool on wire rack.

Mock Cream 

125 gms Unsalted Butter at room temperature

80 gms Icing Sugar Mixture

1 teaspoon Vanilla Extract or to taste

1 tablespoon milk
1 tablespoon boiling water
1 tablespoon cold tap water

To Mini Bowl add butter, icing sugar mixture and vanilla extract

Sp10:3min. or until soft and creamy. Scrape bowl with spatula every 30 seconds

Add milk

Sp9:2min scraping bowl with spatula every 15 seconds 

Remove Mini Bowl lid
Combine boiling water and cold tap water

Start Sp9 adding the combined water a teaspoon at a time through hole in lid waiting 15 seconds before adding the next teaspoon. Scrape bowl with spatula as required. Continue Sp9:30sec after all the water has been added.
Remove blade and mix any unmixed water through with spatula.

Icing 

Mix 1 cup of icing sugar mixture with a small amount of milk until it is the consistency of thick honey. Mix in a drop of red food colouring. Spread icing with knife over 1/2 of each tart.

Melt 125gms chocolate with a teaspoon of butter and spread with knife on the remaining uniced 1/2 of each tart. Leave to set. 

Assembly 

Once tart cases have cooled spread 1/4 teaspoon of jam on the base of each tart, fill with mock cream and spread pink and chocolate icing over the top of each tart.