Cinnamon Neenish Tarts

To make the pastry
Place the flour, butter and icing sugar in a food processor and pulse until like fine breadcrumbs.   

Add the egg and pulse until the mixture just comes together. Wrap in plastic wrap and refrigerate for 30 minutes.  

Lightly flour the bench and roll the dough out to 3mm thick. Cut out rounds with a pastry cutter and line the tart tins (we used 6cm tartlet tins). Refrigerate for 15 minutes. 

Preheat the oven to 160°C. Bake the tartlets blind by pressing a small muffin paper inside each tartlet and fill with baking beans/rice. Bake until slightly browned and crisp, around 15-20 minutes. Set aside to cool.

To make the filling and finish
Place the butter and icing sugar in the bowl of an electric mixer and whisk until light and creamy. 

Slowly pour in the condensed milk and whisk until smooth. Slowly pour in the lemon juice and beat until incorporated. 

Spoon into a piping bag fitted with a plain nozzle and pipe into the cooled tartlet shells and smooth over with a palette knife. 

Leave in the fridge to set. 

Chop the chocolate and melt it in a bowl over boiled water until smooth. Using a palette knife, spread the chocolate over half of the tartlet. 

Leave to set. Transfer onto a platter and serve.

Westgold's Cinnamon Butter is available at Countdown and selected New Worlds.

Visit www.westgold.com

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