Australian Neenish Tarts ..

Ingredients of Australian Neenish Tarts .

1. It’s 1 of Pie Crust.
2. It’s 180 grams of softened butter.
3. You need 1/3 cup of caster sugar.
4. Prepare 1 of egg.
5. Prepare 1 cup of selfraising flour – sifted.
6. You need 1 cup of plain flour – sifted.
7. Prepare 1 of Filling.
8. Prepare 1 tbsp of plain flour – sifted.
9. Prepare 1/2 cup of milk.
10. Prepare 2 of egg yolks.
11. Prepare 60 grams of butter.
12. You need 2 tbsp of caster sugar.
13. It’s 1/4 tsp of vanilla essence.
14. It’s 1 of Icing.
15. You need 1 cup of icing sugar – sifted.
16. You need 2 tbsp of milk.
17. You need 1 tbsp of cocoa powder.
18. Prepare 1 of little extra milk.

Australian Neenish Tarts . instructions

1. Pie Crust : preheat oven to 180°C / 360°F and grease 18 foil pastry cases ..
2. Using an electric mixer , in a bowl cream the butter and sugar together then add the egg until combined , now fold in the two sifted flours till combined and forms a dough , then knead the dough until smooth . roll out pastry on a lightly floured surface to about 1cm thickness . now cut out 18 circles approximately 6-7cm rounds and line each prepared foil casing with pastry rounds to form pastry shells ..
3. blind bake for 15 minutes or until golden . remove from oven and let cool and move to wire rack to cool till needed to fill ..
4. Filling Mixture : Blend the flour and milk together in a pan until smooth and stir over medium heat for about 2 minutes until the mixture boils and thickens , remove from the heat and quickly stir in the egg yolks until smooth , cover with plastic wrap and let cool . in a separate bowl using electric mixer , beat butter , sugar and vanilla until light and creamy then add the egg mixture gradually and beat until smooth ..
5. Spoon mixture evenly into premade pastry shells and smooth out tops ..
6. Icing Mixture : combine the sugar and milk in a heat proof bowl and place bowl over pan of simmering water and stir until smooth and glossy , remove from heat and place half the icing Mixture into a separate bowl and add the cocoa to one of the bowls and stir till smooth , add a little extra milk if needed ..
7. Icing Tarts : using a flat bladed knife spread the pink icing over half of each tart , starting from the center and making a line with the icing and then pushing the icing out to the edges of the tart , allow to set and repeat with the chocolate or white icing . let set , serve and enjoy . 🙂 ..
8. NOTE : in step 4 , after you cream the butter and sugar and gradually add the egg mix , it may look as if you have curdled it , don't worry you haven't , just keep mixing and you will soon see it become smooth and creamy ..