Neenish Tarts
A simple neenish tart recipe made easy with the use of the EOI unbaked 2.75” or 4” pastry shells.
Ingredients:
NEENISH FILLING
GROUP 1
2000g EOI Solite
2000g icing sugar
GROUP 2
1000ml water
TOTAL WEIGHT 5000g
Method
1) Cream GROUP 1 together until light approximately 5 minutes on medium speed.
2) Add GROUP 2 to GROUP 1 gradually over 5 minutes.
3) Bake the Unbaked EOI 2.75'' or 4'' pastry shells at 190°c until baked.
With the filling above fill the shells to the top of the shells.
4) Cover half with white fondant and the other half with chocolate fondant.
Peerless products used:
Unbaked 2.75” Tart Pastry Shells – Qty 180
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