Oceania: Australia
Neenish Tarts are quite famous in Australia, but the origin of this particular mock-cream filled tart is questionable. The etymology calls this particular dessert as nienich, which refers to Ruby Neenish, the creator of this dessert, from Grong Grong, New South Wales. The recipe remains more or less the same, but the presentation is what makes the whole difference. The recipe of the tart is as follows:
Ingredients:
1 egg
125 grams cooking margarine
1 cup plain flour
1/2 cup self raising flour
1 tablespoon custard powder
1 tablespoon milk
60 g butter
2 tablespoons sifted icing sugar
2 tablespoons condensed milk
1 dessert spoon lemon juice
Method:
For the crust you need to form dough. You first need to beat-in eggs, margarine, and sugar and simultaneously add milk. You need to fold in flour and custard powder and knead it into dough. You need to bake this tart until brown.
This tart is to be filled with lemon icing made of butter, icing sugar, condensed milk
and lemon juice. The only excitement comes here when you fill the circle with pink and chocolate icing in such a way that it covers a semi-circle…Neenish ran out of cocoa,so she colored it pink. But the earlier versions in Miss Drake’s Home Cookery published in 1929, emphasized on a cream filling set with gelatine and the latter one published in Miranda’s Cook Book in 1932 features a custard filling with pink and chocolate icing on the top.
