A Traditional Australian Neenish tart is made with a sweet pastry base, jam and mock cream with white and chocolate flavoured icing. Some other flavoured icing varieties are pink, passionfruit and pineapple icing or a combination.
Ingredients
Shortbread tart shells
Vanilla buttercream
Strawberry jam
White fondant
Chocolate fondant
Method
Bake shortbread tart shells and allow cooling. Place some strawberry jam in the bottom and cover with vanilla buttercream. Allow cooling in the fridge until buttercream is stiff approx 30 minutes. Heat some white fondant and cover half of the top. Heat some chocolate fondant and cover the rest. Place cakes in a covered container and leave in the fridge.
Note: Any preferred jam can be used such as apricot, raspberry, plum or prune and instead of icing use chocolate.
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