Neenish Tarts

Thermomix Method:

For the Pastry

• Add the flour, sugar, and salt into the Thermomix bowl then on top of that, add the chilled butter cubes. Set for 10 seconds/speed 5 This should give you a mix that looks like wet sand.
• Add the egg yolk and a tablespoon (20g) of water. Set to kneed for 30 seconds. Check the dough consistency; it should hold together when pressed between your fingers. If not, add a touch more cold water and give a quick blitz 5 sec/speed 4
• Remove the dough, shape it into a flattened disk, wrap in cling film or similar, and refrigerate for at least 30 minutes.

For the Mock Cream

• In a small dish, pour some water and add the broken-up gelatine leaves to soak. (Or if using gelatine powder, bloom it in 20g – 30g of cool tap water. Stir and set aside for 5 minutes.
• Weigh the milk and sugar into the Thermomix bowl—heat for 3 mins/60°C/Speed 1 or until the sugar dissolves.
• While this is still warm, add the gelatine to the milk and mix on Speed 2 until well mixed and the gelatine has disolved. Mine took 10 seconds.
• Let the mixture cool before proceeding. Remove the TM lid and allow it to cool for about 15 mins. You have to do this before adding the butter.
• Add the cold cubes of butter and vanilla to the TM bowl and beat for 20 -30 seconds to soften, then add the butterfly and beat until light and creamy. For me, it was 20 seconds /speed 4. I found removing it from the bowl and beating it by hand with a spatula for a few seconds brought this mix together so it was even in consistency. Set this aside. (if you put it in the fridge you'll have to beat it again before using it)

For the tart cases

• Roll out the dough to a 2mm thickness. Use a large round cookie cutter to make the discs. Choose one that will fit the tin you've chosen.
• Gently press each round into the holes, levelling them out. Prick the base of each pastry case then return them to the fridge for 15 minutes.
• Preheat your oven to 180℃ (fan-forced)—grease and lightly flour 2 x 12-hole patty pan or similar.
• Bake for 10-12 minutes or until golden. Allow to cool on a wire rack.
• Spread a small amount of your favourite jam over each cooled tart base.

For the Icing

• Weigh the egg white and lemon juice into the TM bowl. Add the butterfly to the TM bowl and whisk till foamy. Just a few seconds speed 3; we're not looking for meringue we just want to break up the albumen.
• Sift your icing and cocoa. Weigh the icing into the TM bowl and mix gradually, slowly at first and up to speed 3 until combined. Scrape down and repeat. Remove from the TM bowl, dividing the mix over two bowls. Add cocoa to one (and pink food colouring (optional) to the other). You may need to add a little more liquid to the cocoa as cocoa is a very dry ingredient.
• Use a spatula to spread the white icing over the whole tart, then set in the fridge for 10-15 minutes before applying the chocolate icing. Mix the chocolate icing a few times so it doesn't set while you're waiting for the white (pink) to set.
• The texture of the icing is important. It should take 5-6 seconds to smooth out to prevent it from running off the tarts. You can test it while mixing in the bowl.
• Once the lighter icing is set, you can go ahead and do the chocolate. It's easier than you may think this way. Use the spatula to spread it from the middle of the tart out to the edge.

Conventional Method:

For the Pastry

• Add flour, butter, sugar, and salt to a food processor. Pulse the mixture until it resembles wet sand.
• Add the egg yolk and pulse again until fully mixed in then add ice water, ½ tablespoon at a time, pulsing in between until the dough starts to clump together.
• Transfer dough to a lightly floured surface and bring together by hand until smooth. Form it into a flattened disk, wrap it in plastic, and refrigerate for at least 30 minutes.

For the Tart Cases

• Roll out the dough to a 2mm thickness. Use a large round cookie cutter to make the discs. Choose one that will fit for the tin you've chosen.
• Gently press each round into the holes, levelling them out. Prick the base of each pastry case then return them to the fridge for 15 minutes.
• Preheat your oven to 180°C (fan-forced)—grease and lightly flour 2 x 12-hole patty pan or similar.
• Bake for 10-12 minutes or until golden. Allow to cool on a wire rack.
• Spread a small amount of your favourite jam over each cooled tart base.

For the Mock Cream

• Gelatine Prep Leaves: Pour cold tap water into a dish, fold the gelatine leaves into 4 or cut into 4 and set them one at a time in the water so each side has a chance to soften. Gelatine Prep Powder: Or for gelatine powder sprinkle the gelatine over 20g – 30g of cool water and allow to sit for 5 minutes.
• In a saucepan, dissolve sugar in milk over low heat. Once the sugar has dissolved, remove it from the heat, add the gelatine and mix until smooth and the gelatine has melted into the mixture.
• Allow it to cool to room temp. While that is happening beat the butter and vanilla until fluffy, then slowly add in the cooled milk mix.
• Layer the mock cream onto the tarts and smooth the tops with a spatula. Pop them in the fridge to set up while you make the icing.

For the Icing

• Lightly whisk egg whites and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined.
• Split the icing into two bowls. Add cocoa to one and pink food colouring (optional) to the other.
• Use a spatula to spread the white icing over the whole tart, then set in the fridge for 10-15 minutes before applying the chocolate icing. Mix the chocolate icing a few times so it doesn't set while you're waiting for the white (pink) to set.
• The texture of the icing is important. It should take 5-6 seconds to smooth out to prevent it from running off the tarts. You can test it while mixing in the bowl.
• Once the lighter icing is set, you can go ahead and do the chocolate. It's easier than you may think this way. Use the spatula to spread it from the middle of the tart out to the edge.