Neenish Tarts
Little sweet pastry cases filled with lemony cream and iced half chocolate and half white, a proper Aussie tea table favourite.
- Time1 hr 30
- LevelMedium
- Costabout £0.37 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the flour, butter and 50 g icing sugar to breadcrumbs. Mix in the egg and cold water to make a smooth dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 180°C (160°C fan). Roll out the dough to 3 mm thick, cut 12 rounds with a 8 cm cutter and press into a 12 hole bun tin. Prick the bases.
- 3
Bake for 15 minutes until pale gold. Cool in the tin for 5 minutes, then lift out onto a rack to cool completely.
15 min - 4
Whip the cream until it holds soft peaks and fold in the lemon curd. Spoon into the cooled cases.
- 5
Mix 75 g of the icing sugar with the lemon juice and a little hot water to make a thick, spreadable white icing. Mix the other 75 g with the cocoa and hot water to make chocolate icing.
- 6
Ice half of each tart white and half chocolate, using the back of a teaspoon, with a clean line down the middle. Leave to set for 20 minutes and keep chilled.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
