Neenish Tarts – Gluten Free


Tart Cases

  • 125g butter
  • 1/2 cup (125g) white sugar
  • 1 egg
  • 2 cups (250g) Gluten Free flour – I use Orgran all purpose plain flour)
  • 1 tspn Gluten Free baking powder
  • 1 pinch salt, to taste


  • 120g butter
  • 100g icing sugar
  • 300g sweetened condensed milk – preferably “lite”
  • 4 tblspns fresh lemon juice


  • White Chocolate
  • Milk Chocolate


Tart Cases

  • Preheat your oven to 180 degrees C.
  • Cream the butter and sugar together. Add the egg and beat well. Mix in the flour, baking powder and salt to form a well-kneaded dough. On a smooth floured surface roll out and cut circles to line the cups of a cupcake papers and place in muffin tray.
  • Prick the bottoms of the tart cases with a fork a couple of times each & weigh down with ceramic balls
  • Bake for 10 to 15 minutes. Let them cool entirely on a cake rack before adding the filling.


  • Soften the butter and mix in icing sugar, condensed milk and lemon juice. Fill the tart cases with this mixture and allow it to set. Chilling helps.


  • “ice” with melted chocolate – ½ white & ½ milk


  • 20 tarts


  • Chocolate cases – replace 2 tblspns flour with 4 tblspns cocoa powder
  • Ice with coloured butter icing rather than chocolate

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