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Neenish Tarts are a retro Kiwi classic. I've brought them into the 21st century, by continuing my Japanese theme
and introducing them to Matcha - fine ground green tea powder.
- Matcha Neenish Tarts
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- For the pastry:
- 200 grams of all purpose flour
- 1 teaspoon of baking powder
- a good pinch of salt
- 125 grams of butter
- 50 of castor sugar
- 1 egg
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- For the filling:
- ½ cup of icing / confectioners sugar
- 100 grams of soft butter
- ½ cup of sweetened condensed milk
- 1 tablespoon of Matcha - Green tea powder
- the juice of 1 lemon, or to taste
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- For the Chocolate Icing:
- 1 cup of icing / confectioners sugar
- 2 to 3 tablespoons of quality dark cocoa
- ½ teaspoon of soft butter
- 1 to 2 tablespoons of boiling water, approximately
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- For the Matcha Icing:
- 1 cup of icing / confectioners sugar
- 2 teaspoons of Matcha - Green tea powder
- ½ teaspoon of soft butter
- 1 to 2 tablespoons of boiling water, approximately
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- For the Pastry cases:
- Preheat your oven to 180°C (356°F)
- Sift the flour and salt into a large bowl or food processor.
- Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it
resembles fine breadcrumbs.
- Whisk the castor sugar and eggs together and add to the mixture to make a firm dough.
- On a lightly floured bench or board knead the mixture until it forms a smooth ball.
- Handle as little as possible to prevent the pastry from becoming hard when baked.
- Cover with plastic wrap and refrigerate for 20 minutes.
- On a lightly floured board or bench carefully roll out the pastry until it’s approximately 3 mm thickness.
- Cut disks using a 7 cm cookie cutter and line small patty tins or tart moulds to form the cases.
- Dock the base with a fork and bake for 10 to 12 minutes or until crisp and golden.
- Allow to Cool.
- For the filling:
- In a medium sized bowl sift the icing sugar.
- Combine with the butter, sweetened condensed milk and Matcha. Continue beating until smooth.
- Add lemon juice to taste and refrigerate until ready to use.
- For each individual icing:
- Sift the icing sugar (and either cocoa or Matcha powder) into a small bowl.
- Combine with the soft butter and sufficient boiling water to form a smooth, easily spreadable consistency.
- Assembly:
- Fill each cooled tartelette case with a tablespoon of filling.
- Ice one half of the tarts with Matcha icing, the second half with chocolate icing and leave in a cool place to
set.
- Makes 26
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