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We hope you got benefit from reading it, now let’s go back to australian neenish tarts . recipe. To make australian neenish tarts . you only need 18 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Australian Neenish Tarts .:

1. Use 1 Pie Crust
2. Provide 180 grams softened butter
3. You need 1/3 cup caster sugar
4. Provide 1 egg
5. Take 1 cup selfraising flour - sifted
6. Prepare 1 cup plain flour - sifted
7. Take 1 Filling
8. Take 1 tbsp plain flour - sifted
9. Take 1/2 cup milk
10. Prepare 2 egg yolks
11. Take 60 grams butter
12. You need 2 tbsp caster sugar
13. Prepare 1/4 tsp vanilla essence
14. Prepare 1 Icing
15. You need 1 cup icing sugar - sifted
16. You need 2 tbsp milk
17. You need 1 tbsp cocoa powder
18. Get 1 little extra milk

Steps to make Australian Neenish Tarts .:

1. Pie Crust : preheat oven to 180°C / 360°F and grease 18 foil pastry cases .
2. Using an electric mixer , in a bowl cream the butter and sugar together then add the egg until combined , now fold in the two sifted flours till combined and forms a dough , then knead the dough until smooth . roll out pastry on a lightly floured surface to about 1cm thickness . now cut out 18 circles approximately 6-7cm rounds and line each prepared foil casing with pastry rounds to form pastry shells .
3. blind bake for 15 minutes or until golden . remove from oven and let cool and move to wire rack to cool till needed to fill .
4. Filling Mixture : Blend the flour and milk together in a pan until smooth and stir over medium heat for about 2 minutes until the mixture boils and thickens , remove from the heat and quickly stir in the egg yolks until smooth , cover with plastic wrap and let cool . in a separate bowl using electric mixer , beat butter , sugar and vanilla until light and creamy then add the egg mixture gradually and beat until smooth .
5. Spoon mixture evenly into premade pastry shells and smooth out tops .
6. Icing Mixture : combine the sugar and milk in a heat proof bowl and place bowl over pan of simmering water and stir until smooth and glossy , remove from heat and place half the icing Mixture into a separate bowl and add the cocoa to one of the bowls and stir till smooth , add a little extra milk if needed .
7. Icing Tarts : using a flat bladed knife spread the pink icing over half of each tart , starting from the center and making a line with the icing and then pushing the icing out to the edges of the tart , allow to set and repeat with the chocolate or white icing . let set , serve and enjoy . :-) .
8. NOTE : in step 4 , after you cream the butter and sugar and gradually add the egg mix , it may look as if you have curdled it , don't worry you haven't , just keep mixing and you will soon see it become smooth and creamy .

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