Rob's Neenish Tart

Rob's Neenish Tart

Rob and Michelle from Cafe Botannix Whangarei have shared a classic Christmas recipe in their family, Neenish Tarts. Rob’s mum makes these each year and they are a hit with the whole crew! Stick with the classic white and chocolate icing or mix it up and use Christmas colours to add a festive touch.



  • 125g butter, softened.
  • 1/2 cup sugar.
  • 1 egg.
  • 2 cups flour.
  • 1 tsp baking powder.


  • 1/2 cup icing sugar.
  • 100g butter, softened.
  • 1/2 cup sweetened condensed milk.
  • 2 tbsp lemon juice.

White Icing:

  • 2 cups of icing sugar.
  • 1/4 tsp butter, softened.
  • 2 tbsp water (approx).
  • 1/4 tsp vanilla essence.
  • Food colouring (optional)

Choc Icing

  • As above.
  • 1 tbsp cocoa.


  1. Preheat oven to 180 degrees Celsius.
  2. Cream 125g butter and 1/2 cup sugar until light and fluffy. Add egg and beat well. Sift 2 cups flour, 1 tsp baking powder and salt together and add into creamed mixture, stirring well.
  3. Turn mixture out onto a lightly floured board and knead well. Wrap pastry in plastic food wrap and chill for 15 mins.
  4. Roll the pastry out to 2mm thickness and cut out rounds using a 7cm cutter and line patty tins. Prick bases and bake for 12mins or until cooked. Cool pastry cases before filling.
  5. Sift 1/2 cup icing sugar into a bowl, add 100g butter, 1/2 cup condensed milk and 2 tbsp lemon juice. Beat until smooth.
  6. Add filling into tart cases and allow to set in the fridge before icing.
  7. Sift 2 cups icing sugar into a bowl, add in 1/4 tsp butter. Add in enough water to create a spreadable consistency. Flavour with essence and add food colouring as desired.
  8. Repeat step 7 with the addition of 1 tbsp cocoa powder.
  9. Ice tarts and serve!