Name: Neenish custard tart recipe
Prep time: 25 min
Cook time: 46 min
Total time: 71 min
Yield: 8
Ingredients: 500.00 ml plain flour; 62.50 ml caster sugar; Pinch salt; 160g butter, chilled; 1 egg yolk; 500.00 ml milk; 3 eggs; 82.50 ml caster sugar, extra; 1 tsp vanilla extract; 500.00 ml icing sugar, sifted; 20.00 ml cocoa powder; 40.00 ml butter, softened; 2-60.00 ml milk; Pink food colouring

by Greer Worsley Last updated on 02/08/2023

This simple baked custard tart is finished with an old-school pink and chocolate Neenish tart icing, so everyone can choose their favourite. - Greer Worsley

Ingredients

2 cups plain flour
1/4 cup caster sugar
Pinch salt
160g butter, chilled
1 egg yolk
2 cups milk
3 eggs
1/3 cup caster sugar, extra
1 tsp vanilla extract

For icing

2 cups icing sugar, sifted
1 tbsp cocoa powder
2 tbsp butter, softened
2-3 tbsp milk
Pink food colouring

Method

Step 1

In a food processor, blitz flour, caster sugar and salt. Add cubed butter and pulse until mixture is crumbly. Add egg yolk and 2 tbsp iced water and pulse until mixture comes together. Knead gently, shape into a disc, wrap in cling film and refrigerate for 1 hour to chill.
Step 2

On a lightly floured surface, roll pastry out into a 5mm disc. Roll pastry back over rolling pin, then lift and unroll over the top of a 22cm loose-bottom quiche tin. Gently ease pastry into tin. Trim the excess. Prick the base all over with a fork. Place in the freezer for 30 minutes.
Step 3

Preheat oven to 170C conventional. Line pastry case with baking paper and baking weights. Bake for 12 minutes. Remove weights and paper and return to oven for 4 minutes until pastry is cooked through.
Step 4

Heat milk in a saucepan until just below boiling point. In a bowl, whisk eggs, extra caster sugar and vanilla. Pour in hot milk and whisk well to combine. Strain mixture back into a clean jug and pour into cooked pastry base. Return to oven and cook for 30 minutes until custard is just set.
Step 5

Cool completely in tin.
Step 6

To make icing, sift icing sugar and divide into two separate bowls. Sift cocoa powder into one. Whisk in softened butter and enough milk to create a firm spreadable consistency. Repeat with the plain one, then gradually add pink food colouring to reach desired colour.
Step 7

Place icings in piping bags or zip-lock bags, and snip the corner. Starting with the chocolate, pipe a line down the centre of the tart, then around the circumference just inside the pastry edge. Pipe to fill the semicircle then use a palette knife to smooth and fill any gaps. Repeat with pink icing on other side. Slice and serve.

Recipe Notes

from Australia’s Best Recipes team

+ 11/2 hrs refrigeration.

The icing will drip once you cut into the tart. You could add a little glycerine to the icing to help it set firmer. I wouldn’t advise royal icing as it will set too hard.

Recipe and photo by Greer Worsley.