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Neenish Tarts with Mock Cream Filling

These bite-sized Neenish Tarts with Mock Cream Filling combine a crisp pastry shell with a sweet jam layer and a light, fluffy mock cream, finished with classic pink and chocolate icing, making them perfect for gatherings and tea time.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 2 hours 57 minutes
Servings: 24 tarts
Course: Dessert, Snack
Cuisine: Australian, Traditional
Calories: 190
Ingredients Method Notes

Ingredients
  

For the pastry
  • 1 3/4 cups all-purpose flour (260 g), plus more for rolling Choose a fresh bag with no stale smell.
  • 1/4 cup confectioners’ sugar (40 g)
  • 13 tablespoons cold unsalted butter, cubed (185 g) Ensure butter is cold for optimal pastry texture.
  • 1 large egg yolk
  • About 2 teaspoons ice water, as needed Add a few drops at a time to avoid a tough pastry.
For the filling
  • 1/3 cup strawberry jam (110 g) Can substitute with raspberry or apricot jam.
  • 3/4 cup superfine (caster) sugar (165 g) Can also use granulated sugar; dissolve well.
  • 1 1/2 tablespoons milk
  • 1/3 cup water (80 ml)
  • 1/2 teaspoon powdered gelatin Soften with cold water before adding.
  • 1 tablespoon cold water, for softening the gelatin
  • 13 tablespoons unsalted butter, softened (185 g) Butter should be softened for making mock cream.
  • 1 teaspoon vanilla extract Can substitute with almond extract for variation.
For the icing
  • 2 cups confectioners’ sugar, sifted (240 g)
  • 1 tablespoon unsalted butter, melted (15 g)
  • About 2 tablespoons hot milk, as needed Add to achieve a smooth icing.
  • A few drops pink food coloring Substitute with beet powder for a natural color.
  • 1 teaspoon unsweetened cocoa powder Can use dark cocoa powder for a stronger flavor.
  • Butter for greasing the pans

Method
 

Make the Pastry Dough
  1. Add the flour, confectioners’ sugar, and cold butter to a food processor. Pulse until the mixture looks like fine breadcrumbs. Then add the egg yolk and pulse again. Next, add ice water a few drops at a time until the dough just comes together.
Chill and Line the Pans
  1. Turn the dough onto a lightly floured surface and knead it briefly until smooth. Flatten it into a disc, wrap it, and chill for 30 minutes. Meanwhile, lightly grease two 12-hole deep muffin or patty pans. After chilling, roll the dough thinly, about 1/8 inch thick, and cut 24 rounds. Fit each round into a pan hole, prick the bases with a fork, and chill the lined pans for another 30 minutes.
Bake the Tart Shells
  1. Heat the oven to 425°F, or 400°F for a fan or convection oven. Bake the pastry cases for about 12 minutes, until they are golden. Let them sit in the pans for 2 to 3 minutes, and then transfer them to a wire rack. Let them cool completely before filling.
Make the Mock Cream
  1. Set a small saucepan over low heat and stir together the superfine sugar, milk, and water until the sugar fully dissolves. Do not let it boil. In a separate small bowl, sprinkle the gelatin over the cold water and let it soften for 5 minutes. Stir the gelatin into the warm sugar syrup until dissolved, then pour the mixture into a bowl and cool it to room temperature.
Finish the Filling and Icing
  1. Beat the softened butter and vanilla until pale and creamy. Add the cooled syrup a little at a time, beating well after each addition, until the mock cream is light, fluffy, and smooth.
  2. For the icing, sift the confectioners’ sugar into a bowl and stir in the melted butter. Add hot milk a little at a time until you have a thick, spreadable paste. Divide the icing into two bowls, tint one pink, and stir cocoa into the other. Warm each bowl over barely simmering water, stirring until smooth.
Fill, Ice, and Serve
  1. Place about 1/2 teaspoon of strawberry jam in the bottom of each cooled pastry case. Spoon in the mock cream and smooth the tops level with the rims. Spread pink icing over half of each tart and let it set for a few minutes. Ice the other half with chocolate icing, keeping the line neat. Let the icing set fully before serving.

Notes

These tarts pair nicely with black tea or mild coffee. Store in an airtight container for up to 3 days. Freeze unfilled shells for best results.