Neenish tart, anyone? We’ve upsized the Aussie classic, making it the perfect treat to share

• 1 & 3/4 cups plain flour
• 3/4 cup raspberry jam
• 2 egg yolks
• 150g butter, chilled, chopped
• 1/3 cup icing sugar mixture
• 1 tablespoon iced water
• 1/3 cup almond meal

Mock cream

• 1 & 1/2 teaspoons vanilla extract
• 1/3 cup caster sugar
• 1 & 1/2 tablespoons boiling water
• 3/4 teaspoon gelatine powder
• 180g butter, softened
• 1/4 cup milk

Icing

• Rose pink food colouring
• 3 cups icing sugar mixture
• 1/4 cup boiling water
• 1 tablespoon Dutch-processed cocoa powder

Method

1. Process: flour, almond meal, icing sugar and butter in a food process until they have the consistency of fine crumbs. Add the water and egg yolks and process until the dough just comes together only adding extra water if needed to achieve a smooth finish.
2. Lightly flour a surface before turning the dough out and kneading gently until just smooth and shape into a disc. Wrap in plastic film and chill in the fridge for about 30 mins or until firm.
3. Preheat the over to 180 C fan forced and then grease a 23.5cm wide and 4cm deep fluted flan tin. Once this is done, roll pastry between 2 sheets of baking paper before lining the tin with the pastry. Trim away the excess. Place in fridge for a further 20 minutes
4. Place the tin on a baking tray line the tin with baking paper. Then fill with ceramic pie weights or alternatively use uncooked rice. Bake for 10 minutes before removing the weights and baking paper. Place tin back in the oven for a further 10mins until pastry is golden in colour and cooked through.
5. To make the mock cream simply place the sugar and milk into a heatproof, microwavable bowl and head on medium for 20 – 30 seconds. By this stage the sugar should have dissolved. Sprinkle gelatine over boiling water in a separate heatproof jug and whisk with a fork until gelatine has dissolved. Combine the gelatine and the milk mixture and allow it to cool to room temperature.
6. Using an electric mixer, beat the butter and vanilla extract. The consistency should be light and fluffy. Once this is achieved gradually beat it in to the gelatine mixture until it is well combined.
7. Spread the jam evenly over the base of pastry case and then spoon in the mock cream to form an even layer level with the edge of the pastry.
8. Refrigerate while preparing the icing.
9. In order to make the icing you need to place half the icing sugar in a bowl and then add cocoa powder and half of the boiling water. Combine by stirring well. Repeat with remaining icing sugar and boiling water but in a seperate bowl, making sure to add the rose coloured food colouring.
10. Spread chocolate icing over half the tart, levelling the top with a spatula.
11. Cool for 5 minuets before spreading the pink icing onto the other half of the tart.
12. Set aside for 10minuets or until set and then serve.

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