Neenish Tarts (GF/Vegan)
Did anyone else live for these as a kid?! Whenever I would go over my grandparent's place as a kid, my grandma would always have a box of Neenish Tarts from the local bakery and I could not get enough! Oh how I have missed them!!
As soon as I heard LOCO Dairy Free had released their new Thickened Creamy, which can also be turned into the lightest dairy free whipped cream alternative, I knew I had to finally recreate this treat! And guys.. these taste EXACTLY like the real thing.. OBSESSED! The LOCO Dairy Free range is a total game changer - finally a dairy free plant based cream alternative that tastes and whips like the real deal!
Give these a go! I can't wait to hear what you think! PSA: you can grab the LOCO Dairy Free range from your local Coles!
Neenish Tarts
Serves 6
Tarts Crust
1/2 cup rice flour (or gluten free plain flour)
1/3 cup almond meal
2 tbsp corn starch
Pinch of salt
2 tbsp pure maple syrup
1 tsp vanilla extract
2 tbsp vegan butter, melted
Preheat the oven to 180C, fan-forced and grease 6 muffin tin holes.
Combine all the dry ingredients and then add in remaining wet ingredients and mix well.
Bake 15-20 mins or until just golden. Set aside to cool.
Tarts Filling
LOCO Dairy Free Thickened Creamy
6 tsp raspberry jam
Pour half the Thickened Creamy into a chilled bowl. Using electric beaters, beat for 2-3 minutes or until stiff peaks form.
Spoon 1 tsp raspberry jam into the bottom of the tarts, then cover with whipped cream. Smooth over top of cream. Place in the fridge and move onto icing.
Tarts Icing
1 cup icing sugar/powder
2 tbsp cacao powder
1-2 drops pink food colouring
Place the icing in a bowl. Add in a dash of water and mix together, continue to add a small amount more water at a time until a thick but spreadable icing forms. Then separate into two bowls. Add cacao to one and the food colouring to the other.
Spread the two icings over half of each tart and place back in the fridge to set!