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.
- 2 cups of icing sugar.
- 1/4 tsp butter, softened.
- 2 tbsp water (approx).
- 1/4 tsp vanilla essence.
- Food colouring (optional)
- As above.
- 1 tbsp cocoa.
- Preheat oven to 180 degrees Celsius.
- 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.
- Turn mixture out onto a lightly floured board and knead well. Wrap pastry in plastic food wrap and chill for 15 mins.
- 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.
- 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.
- Add filling into tart cases and allow to set in the fridge before icing.
- 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.
- Repeat step 7 with the addition of 1 tbsp cocoa powder.
- Ice tarts and serve!