Tasty tart sparks a tall tale of Ruby Neen­ish

Central and North Burnett Times - - EASY EATING - For more go to be­strecipes.com.au.

The neen­ish tart is not English. Ac­cord­ing to an ABC re­port, the first known recipe, pub­lished in 1901, is from a news­pa­per col­umn by a woman known only as “the house­wife” in the Syd­ney Mail.

A com­mon myth, how­ever, is that a woman named Ruby Neen­ish made the tarts up when she ran out of co­coa and made half the ic­ing white and the other half dark.

But it turned out a Grong Grong res­i­dent (the New South Wales town in which the myth be­gan) had spun a jour­nal­ist a tall tale af­ter a cou­ple bot­tles of wine, and the story spread.

Neen­ish tarts

IN­GRE­DI­ENTS: Pas­try – 125 g but­ter; 125 g white sugar; 1 egg beaten; 250g plain flour; 1 tsp bak­ing pow­der; 1 tsp co­coa *op­tional. Fill­ing – 125g but­ter; 2 tbs sugar; 2 tsp gela­tine pow­der; 3 tbs boil­ing wa­ter; 1 pinch cream of tar­tar; 1/2 tsp rum essence; 1 tbs ic­ing sugar; 1 tbs co­coa.

METHOD: Pas­try – Mix but­ter and sugar un­til creamy us­ing an elec­tric beater. Com­bine egg. Sift in flour, bak­ing pow­der and co­coa. Knead mix­ture on a lightly floured board. Roll out pas­try and cut rounds to fit patty tins. Line base and sides of tins with pas­try. Bake at 170C to 180C for 10–15 min­utes. Cool pas­try cases on a cake rack. Fill­ing: Dis­solve gela­tine in boil­ing wa­ter and cool. Cream but­ter and sugar, beat in the cooled dis­solved gela­tine. Add cream of tar­tar and the rum essence. Fill pas­try cases with fill­ing. When set, spread com­pletely with white ic­ing, al­low to set then spread choco­late ic­ing over half for ef­fect.

NOTES: If you wish to make choco­late tarts add co­coa with the bak­ing pow­der and the flour.

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