Neenish Tarts

Liz's Nana always made these for her when she was growing up. On her flight over to Sydney this weekend she stumbled across a recipe for the delicious tarts while reading a magazine.

When Liz realised I had never had one of her favourite tarts she insisted we make them.

Judging from the picture, I thought they were going to be fiddly and annoying, but Liz is good at that type of baking so I thought it was a good opportunity to do it with her.

Surprisingly, they weren't difficult at all and were delicious.

We decided not to add the jam, as Liz thinks they detract from the tart as a whole. Also, if we were to make them again, we would double the filling, as there was not quite enough.

(Liz's Nana used to make a large tart with only brown icing, which is another nice idea)

275g packet frozen sweet tart cases
FILLING
1/4 cup raspberry jam
1/4 cup icing sugar
1/4 cup condensed milk
50g butter, room temperature
1 tbs lemon juice
ICING
1 1/2 cups icing sugar
2 tsps cocoa, sifted
4 tbs warm water
few drops pink food colouring

Preheat oven to 200C.

Place tarts on tray and bake following instructions (8-10 min) until golden. Allow to cool.

FILLING - Spoon an even amount of jam into each tart shell

Combine icing sugar, condensed milk, butter and lemon juice and beat till smooth. Divide evenly between tart shells and chill for 15 minutes.

ICING - Divide the icing sugar into 2 bowls. Add the cocoa to 1 bowl and combine. Gradually add the water until smooth. Repeat in the 2nd bowl with the colouring.

Spread the choc icing over 1 half of each tart. Chill till set. Cover the other side of the tarts with the pink icing. Chill till set.