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New Zealand Neenish Tarts

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 125 g butter, softened
  • ½ cup sugar
  • 1 egg
  • 2 cups Edmonds plain baking flour
  • 1 teaspoon Edmonds baking powder
  • pinch salt
  • ***
  • White / Chocolate Glace Icing
  • 2 cups icing sugar
  • ¼ teaspoon vanilla essence
  • 4 tablespoons milk
  • 2 tablespoons cocoa
  • Filling
  • ½ cup icing sugar
  • 100 g butter, softened
  • ½ cup sweetened condensed milk
  • 2 tablespoons lemon juice
  • VERY OPTIONAL – If you choose to go Aussie instead of Kiwi, you can add a small dollop of strawberry or raspberry jam to the bottom of each tart shell before adding the filling


  1. For the tart shells:
  2. Cream butter and sugar until light and fluffy
  3. Add egg and beat well
  4. Sift flour, baking powder and salt together
  5. Mix into creamed mixture, stirring well
  6. Turn mixture out onto a lightly floured board and knead well
  7. Chill pastry for 15 minutes
  8. Roll out pastry to 2 mm thickness
  9. Cut out rounds using a 7 cm scone or biscuit cutter and line patty tins
  10. Prick bases
  11. Bake at 180°C for 12 minutes or until cooked
  12. Beat all the filling ingredients together until smooth while the tart shells are cooking
  13. Cool pastry cases and fill with filling
  14. Allow filling to set
  15. For the icing, you’ll need a bowl that will sit on top of a small saucepan to create a baine marie (water bath).
  16. Sift icing sugar into bowl. Whisk in vanilla and milk until smooth. Sit bowl over saucepan of simmering water until icing is a spreadable consistency. Spread ½ the tops of each tart with white glace icing. Allow to set.
  17. Add sifted cocoa to remaining icing. – stir in a little milk if icing is too thick. Beat until smooth. Sit bowl over simmering water again until a spreadable consistency. Spread over remaining ½ of tarts and allow to set.
  18. Makes 30 or more tarts
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