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Classic Neenish Tarts

Preparation time: 20 minutes
Cooking time: 15 minutes (plus standing time)
Serves: 24

Classic Neenish Tarts


  • 3 sheets (600g) frozen short crust pastry, thawed


  • 75g unsalted butter, softened
  • 1 cup (160g) icing sugar, sifted
  • ½ cup (125mL) HIGHLANDER Sweetened Condensed Milk
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest


  • 1 cup (160g) icing sugar
  • 2 Tbsp trim milk


  1. Preheat oven to 200°C/180°C fan forced. Lightly grease 2 x 12-hole muffin tins or patty pans.
  2. Using a 7cm cookie cutter, cut pastry into circles and place in muffin tins or patty pans. Prick the base of each with a fork 3 times. Bake in preheated oven for 12-15 minutes or until lightly golden brown. Remove pastry cases onto a wire rack to cool.
  3. FILLING: Using an electric mixer, beat butter and icing sugar until smooth. Add the HIGHLANDER Sweetened Condensed Milk, lemon juice and zest. Beat well and fill cooled pastry cases
  4. ICING: Sift icing sugar into a bowl. Add milk and beat until smooth and spreadable. Place half of icing into a separate bowl, add NESTLÉ BAKERS’ CHOICE Cocoa, mix well (you may need more milk). Spread half of the top of each tart with one icing. Allow to set. Spread other icing over remaining half. Allow to set.
  5. Add NESTLÉ BAKERS’ CHOICE Cocoa to remaining icing. Beat until smooth. Spread chocolate icing over remaining half of each tart. Allow to set.