Neenish tarts

Neenish tarts

By
From
Encyclopedia of Food and Cookery
Makes
24

Pastry

Ingredients

Quantity Ingredient
125g butter
110g sugar
1/2 teaspoon natural almond extract
1 egg
300g plain flour, sifted
1 teaspoon baking powder
pinch salt

Filling

Quantity Ingredient
90g butter
60g icing sugar, sifted
3 tablespoons sweetened condensed milk
1 tablespoon lemon juice

Icing

Quantity Ingredient
125g icing sugar
drop natural vanilla extract
1 tablespoon cocoa powder
1 teaspoon butter

Method

  1. To make pastry, cream butter with sugar and almond extract until light and fluffy. Add egg and beat well. Stir in flour, baking powder and salt. Knead lightly, then form into a ball, wrap in plastic wrap and chill for 30 minutes.
  2. Roll out and cut into 24 × 6 cm rounds. Fit into greased patty tins, prick lightly and chill for 20 minutes. Bake in a preheated moderate oven (180°C) for 10–15 minutes or until a pale biscuit colour. Cool on wire racks.
  3. To make filling, beat butter until fluffy, then beat in icing sugar, condensed milk and lemon juice. Spoon into cooled tarts, smooth flat with a palette knife and leave to set.
  4. To make icing, sift icing sugar into a small heatproof bowl, add 1 tablespoon hot water and heat over gently simmering water. Stir in vanilla and when icing will coat back of a spoon use immediately to ice one-half of each tart.
  5. Add cocoa and butter to remaining white icing in bowl. Stand over simmering water and stir until butter melts and icing is smooth and glossy (you may have to beat in a little more hot water). Use at once to ice other halves.
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