Neenish tarts have been a fixture of Australian tea tables since 1895 and are recognized by the straight line down the top. Blind-baked shortcrust shells are filled with a thin layer of jam and buttercream. Half the icing is white and half cocoa, kept separate to form two distinct colors. A sharp dividing line depends entirely on temperature.
Mix the flour, 40 g powdered sugar, and salt. Rub in the cold, cubed butter with your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pressing just until the dough comes together. Wrap and chill for 45 minutes.
Roll the dough 3 mm thick and cut out 8 cm circles. Fit them into the cups of a 12-cup muffin pan and press the dough up the sides. Prick the bottoms with a fork and freeze for 15 minutes. Line each shell with a small piece of parchment paper and fill with dried beans. Bake at 180°C / 355°F for 14 minutes, then remove the weights and bake for 5 minutes more. The shells should be matte and golden. Let them cool completely in the pan.
Beat the softened butter with 150 g powdered sugar for 4 minutes, until pale and fluffy. Add the milk and seeds from the vanilla bean, then beat for 1 minute more. The buttercream should hold a peak when scooped with a spoon and should not run; if it does, add 20 g more powdered sugar.
Spread a 5 ml measure of jam over the bottom of each cooled shell. Pipe the buttercream on top, then smooth it level with the shell rim using a spatula. The surface must be perfectly flat; a mound of buttercream will make the icing run to one side. Chill the tarts for 20 minutes to firm up.
Mix 200 g powdered sugar with 35 ml milk until it falls from a spoon in a thick ribbon. Set half aside and mix cocoa into the other half to darken it; if that half thickens, stir in a few drops of milk. Use a small spatula to spread the white icing over exactly half of each tart, keeping the dividing line ruler-straight. Let it set for 15 minutes, then spread the cocoa icing over the other half.
The straight line between the two halves of icing will hold only if the shells are completely cool. Apply the white half first and let it set for 15 minutes; icing poured onto a warm tart will run and the colors will blend.
İki renkli glazeyi çekerken iki karışımın da aynı kıvamda olması gerekiyor, biri sulu kalınca sınır bulanıklaştı. Önce açık rengi sürüp beş dakika beklettim, yarı kuruyunca koyu rengi çektim ve çizgi keskin çıktı.
Ahududu reçelini kremanın altına ince bir tabaka hâlinde sürdüm, fazlası tartı tatlıya boğuyor.
İnce tabaka doğru. Reçel fazla olursa krema kayıyor ve glaze düzgün oturmuyor.
Hamuru kalıplara sererken kenarlarını bastırmayı unutmayın, bastırmadığım tartlar pişerken içeri çöktü.
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