Neenish Tarts and Afternoon Tea Cookbook Review
Prep time
Cook time
Total time
Neenish Tarts is a classic dessert from Australia and one also found in New Zealand. The tarts are made with a light pastry shell, filled with a creamy custard and topped with a thin layer of chocolate ganache. Recipe from Suzanne Perazzini "Afternoon Tea" cookbook.
Recipe type: Dessert, Gluten-free
Cuisine: Australian, New Zealand, Gluten Free, Dessert, Vegetarian
Serves: Makes 6
For the pastry:
  • 4 tbsp coconut oil
  • 2 tbsp honey
  • 4 large eggs
  • ¾ cup coconut flour
  • 3 tbsp tapioca
  • ⅛ tsp salt
For the custard:
  • 400ml/13.5oz full cream coconut milk
  • 4 egg yolks
  • 1 tsp vanilla essence
  • 3 tsp honey
  • pinch of turmeric
  • 3 tsp gelatin
For the topping:
  • 1 chocolate ganache recipe
  • Ingredients
For the pie crust:
  1. Preheat oven to 350°F or180°C.
  2. Press the pastry out into 6 x 7.5cm/19” diameter tart dishes to form pastry shells.
  3. Bake 10 minutes then cool completely.
For the custard:
  1. In a double boiler, heat the coconut milk, reserving a few spoonfuls for dissolving the gelatine.
  2. When it is hot but not boiling, add the vanilla, turmeric and honey and stir until dissolved. Remove from the heat.
  3. Beat the egg yolks in a bowl.
  4. tbsp at a time, add the hot coconut milk to the eggs, all the while whisking.
  5. When it has all been added, pour back into the top of the double boiler and heat gently on the stove, continuing to whisk until it thickens. This takes a long time so be patient.
  6. Add the gelatine to the reserved coconut milk and heat gently to dissolve it.
  7. When the custard is ready, add the gelatin mixture which will finish the thickening when it is refrigerated.
  8. Cool down almost completely before pouring into the pastry shells.
  9. Place in the refrigerator to set.
For the topping:
  1. When the custard is set, spread the ganache over half of each tart.
  2. Place back in the refrigerator.
This recipe is published with the written consent from the author. Before republishing it on your blog please contact Suzanne
Recipe by Spicie Foodie ™ at