Cantabrian Neenish Tart

Ingredients

The Cantabrian Neenish Tart differs from the original Australian Neenish Tart by incorporating Cantabrian flavors and ingredients. The traditional Australian tart is typically filled with a sweet vanilla custard and topped with a layer of icing. In contrast, the Cantabrian version replaces the custard with a creamy Cantabrian cream and adds a touch of lemon zest for a refreshing twist. The topping is divided into two halves, with one side coated in a rich chocolate ganache and the other side glazed with a tangy lemon glaze, showcasing the unique flavors of Cantabrian cuisine. We alse have the original recipe for Neenish Tart, so you can check it out.

• For the pastry: For the pastry:
• 200g (1 ⅔ cups) all-purpose flour 200g (1 ⅔ cups) all-purpose flour
• 100g (7 tbsp) unsalted butter, cold and cubed 100g (7 tbsp) unsalted butter, cold and cubed
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 egg yolk 1 egg yolk
• 2 tbsp cold water 2 tbsp cold water
• For the filling: For the filling:
• 250ml (1 cup) Cantabrian cream 250ml (1 cup) Cantabrian cream
• Zest of 1 lemon Zest of 1 lemon
• For the toppings: For the toppings:
• 100g (3.5 oz) dark chocolate, melted 100g (3.5 oz) dark chocolate, melted
• Juice of 1 lemon Juice of 1 lemon
• 100g (¾ cup) powdered sugar 100g (¾ cup) powdered sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and sugar. Add the cold cubed butter and rub it into the flour mixture until it resembles breadcrumbs.
2. 2.
   Add the egg yolk and cold water to the mixture. Mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Roll out the chilled pastry on a lightly floured surface to fit a tart tin. Press the pastry into the tin and trim any excess.
5. 5.
   In a separate bowl, whisk together the Cantabrian cream and lemon zest. Pour the mixture into the pastry case.
6. 6.
   Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden and the filling is set. Allow it to cool completely.
7. 7.
   Once the tart has cooled, divide the top into two halves. Spread the melted dark chocolate on one half and let it set.
8. 8.
   In a small bowl, mix the lemon juice and powdered sugar to make a glaze. Spread the glaze on the other half of the tart.
9. 9.
   Slice the Cantabrian Neenish Tart into wedges and serve.

Treat your ingredients with care...

• Cantabrian cream — Use high-quality Cantabrian cream for the best flavor and texture.
• Lemon zest — Make sure to grate only the outer yellow part of the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a twist, add a pinch of sea salt to the chocolate ganache for a salted chocolate flavor.
• If you prefer a stronger lemon flavor, add a little extra lemon zest to the filling.
• Serve the Cantabrian Neenish Tart chilled for a refreshing treat.

Serving advice

Serve the Cantabrian Neenish Tart as a delightful dessert or afternoon tea treat. Accompany it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

To enhance the presentation, dust the top of the tart with a sprinkle of powdered sugar or garnish it with fresh lemon zest. Serve it on a decorative plate or cake stand to showcase its beauty.