Neenish Tarts

3 dozen
Prep Time:
45 mins
Cook Time:
10-15 mins
Total Time:
1 hour
A word from the cook
Allegedly first made by a Ruby Neenish in Aust circa 1913. Neenish supposedly ran low on cocoa and made do with half-chocolate, half-white icing. This recipe uses pink & white.

2 cups plain flour
1/2 teaspoon salt
180 gm butter cubed
2 tablespoons water and lemon juice.

Raspberry jam
3 ozs butter
3 tablespoons icing sugar
3 tablespoons condensed milk
1 1/2 tablespoons lemon juice.



  1. Place flour, salt and butter into processor bowl and process until mixture resembles fine breadcrumbs.
  2. While motor is running, add liquid until mixture forms a ball around blade.
  3. Wrap in gladwrap and refrigerate 15 minutes.
  4. Roll out pastry and cut into rounds with scone cutter, place in tart tins.
  5. Cook in 180 deg. oven (10 -15 mins).
  6. Cool.


  1. Place a small amount of jam (1/4 teaspoon) in each pastry case.
  2. Beat butter, icing sugar and condensed milk with lemon juice till thick and white.
  3. Place in pastry cases and allow to set.
  4. Ice with pink and white icing.

0 Notes