Cinnamon Neenish Tarts
These Neenish Tarts are more than just a treat, they're a slice of heaven! Whip 'em up when you're feeling that sugar craving - because who needs moderation when you've got deliciousness like this?
Serves: 24 tarts
INGREDIENTS
Pastry
100 grams Westgold Cinnamon Butter
180 grams flour
¼ cup icing sugar
1 egg, beaten
Filling
100 grams Westgold Cinnamon Butter, soft
½ cup icing sugar
⅓ cup condensed milk
2 tablespoon lemon juice
100 grams dark chocolate, 70%
METHOD
To make the pastry
Place the flour, butter and icing sugar in a food processor and pulse until like fine breadcrumbs.
Add the egg and pulse until the mixture just comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Lightly flour the bench and roll the dough out to 3mm thick. Cut out rounds with a pastry cutter and line the tart tins (we used 6cm tartlet tins). Refrigerate for 15 minutes.
Preheat the oven to 160°C. Bake the tartlets blind by pressing a small muffin paper inside each tartlet and fill with baking beans/rice. Bake until slightly browned and crisp, around 15-20 minutes. Set aside to cool.
To make the filling and finish
Place the butter and icing sugar in the bowl of an electric mixer and whisk until light and creamy.
Slowly pour in the condensed milk and whisk until smooth. Slowly pour in the lemon juice and beat until incorporated.
Spoon into a piping bag fitted with a plain nozzle and pipe into the cooled tartlet shells and smooth over with a palette knife.
Leave in the fridge to set.
Chop the chocolate and melt it in a bowl over boiled water until smooth. Using a palette knife, spread the chocolate over half of the tartlet.
Leave to set. Transfer onto a platter and serve.
Westgold's Cinnamon Butter is available at Countdown and selected New Worlds.
Visit www.westgold.com
Facebook: @westgoldnz
Instagram: @westgoldnz
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!