Neenish tart

A Neenish tart is a delightful dessert featuring a pastry base filled with a variety of sweet mixtures. These fillings can range from gelatin-set cream, mock cream, and icing sugar paste to a tangy blend of lemon and sweetened condensed milk. The tart is then topped with dual-colored icing, typically in shades of brown, white, or pink. Each tart is served in individual portions, usually measuring between 60-80mm in diameter. Originating in Australia, Neenish tarts have also garnered popularity in New Zealand.

The name "Neenish" has an uncertain origin. There was once a claim that it was named after a woman named Ruby Neenish, but this turned out to be a hoax. Other variations of the name, like "nenische" and "nienich" suggest a possible German connection.

The first known published recipe for Neenish tarts appeared in the Sydney Mail in November 1901. This early version used an almond-based pastry filled with thick custard made from eggs, milk, and cornflour. The tart was then topped with coffee and vanilla icing. Over time, different recipes have emerged, offering variations in both the filling and icing. Some versions call for a custard filling, while others use gelatin-set cream or lemon-flavored fillings.

In New Zealand, a popular take on the Neenish tart can be found in the Edmonds Cookery Book. This version features a lemon-flavored filling made from butter, icing sugar, sweetened condensed milk, and lemon juice, topped with a mix of white and chocolate icing.

In Australia, there is a variation known as the Pineapple tart. This version includes a layer of pineapple jam beneath the filling and is topped with passionfruit icing.

Neenish tarts are cherished in both Australia and New Zealand for their unique flavors and vibrant appearance, making them a favorite treat for many.