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spring 2010

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
  • 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
  • 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
  • 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
  • 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

  1. For the Pastry cases:
  2. Preheat your oven to 180°C (356°F)
  3. Sift the flour and salt into a large bowl or food processor.
  4. 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.
  5. Whisk the castor sugar and eggs together and add to the mixture to make a firm dough.
  6. On a lightly floured bench or board knead the mixture until it forms a smooth ball.
  7. Handle as little as possible to prevent the pastry from becoming hard when baked.
  8. Cover with plastic wrap and refrigerate for 20 minutes.
  9. On a lightly floured board or bench carefully roll out the pastry until it’s approximately 3 mm thickness.
  10. Cut disks using a 7 cm cookie cutter and line small patty tins or tart moulds to form the cases.
  11. Dock the base with a fork and bake for 10 to 12 minutes or until crisp and golden.
  12. Allow to Cool.
  1. For the filling:
  2. In a medium sized bowl sift the icing sugar.
  3. Combine with the butter, sweetened condensed milk and Matcha. Continue beating until smooth.
  4. Add lemon juice to taste and refrigerate until ready to use.
  1. For each individual icing:
  2. Sift the icing sugar (and either cocoa or Matcha powder) into a small bowl.
  3. Combine with the soft butter and sufficient boiling water to form a smooth, easily spreadable consistency.
  1. Assembly:
  2. Fill each cooled tartelette case with a tablespoon of filling.
  3. Ice one half of the tarts with Matcha icing, the second half with chocolate icing and leave in a cool place to set.
  4. Makes 26

Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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