Neenish Tart Recipe

Ingredients

• For the pastry shell: For the pastry shell:
• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ¼ cup (30g) almond meal ¼ cup (30g) almond meal
• ½ cup (115g) unsalted butter, cold and cubed ½ cup (115g) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• 1 egg yolk 1 egg yolk
• 1 tablespoon ice water 1 tablespoon ice water
• For the filling: For the filling:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• 3 egg yolks 3 egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• For the icing: For the icing:
• 1 ½ cups (180g) powdered sugar 1 ½ cups (180g) powdered sugar
• 2 tablespoons unsweetened cocoa powder 2 tablespoons unsweetened cocoa powder
• 2 tablespoons boiling water 2 tablespoons boiling water
• 1 tablespoon unsalted butter, melted 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (10g saturated)
• Carbohydrates: 37g (22g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a food processor, combine the flour, almond meal, and granulated sugar for the pastry shell. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
2. 2.
   In a small bowl, whisk together the egg yolk and ice water. Gradually add the egg mixture to the food processor while pulsing, until the dough comes together.
3. 3.
   Turn the dough out onto a lightly floured surface and knead it gently until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
5. 5.
   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, egg yolks, vanilla extract, and lemon zest. Slowly pour the hot cream into the egg mixture, whisking constantly.
6. 6.
   Place the tart pan on a baking sheet and pour the filling into the pastry shell. Bake for 25-30 minutes, or until the filling is set and the pastry is golden brown. Allow the tart to cool completely.
7. 7.
   For the icing, divide the powdered sugar into two equal portions. In one portion, whisk in the cocoa powder. Add 1 tablespoon of boiling water to each portion, along with melted butter and vanilla extract. Stir until smooth.
8. 8.
   Spread the yellow icing over half of the tart and the chocolate icing over the other half. Use a knife to create a clean line between the two icings. Allow the icing to set before serving.

Treat your ingredients with care...

• Almond meal — If you prefer a nut-free version, you can omit the almond meal and use an additional ¼ cup of all-purpose flour instead. The almond meal adds a subtle nutty flavor and a slightly crumbly texture to the pastry shell.

Tips & Tricks

• For a smoother filling, strain the custard mixture before pouring it into the pastry shell to remove any lumps or zest.
• To achieve a clean line between the two icings, use a ruler or a straight-edge knife to create a straight division.
• For a decorative touch, garnish the tart with a sprinkle of grated chocolate or lemon zest before serving.
• The tart can be stored in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture.
• Serve the Neenish Tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Serving advice

Neenish Tart is best served chilled or at room temperature. Slice it into wedges and serve on a dessert plate or a decorative platter. Pair it with a cup of hot tea or coffee for a delightful afternoon treat.

Presentation advice

To enhance the presentation of the Neenish Tart, dust the top with a light sprinkle of powdered sugar just before serving. This adds a touch of elegance and contrasts beautifully with the two-tone icing.