Neenish Tarts

2 (individual-size) Shortcrust pastry crusts

2 tablespoons butter
2 tablespoons icing sugar
2 tablespoons condensed milk
2 teaspoons lemon juice

Cream butter and gradually add icing sugar. Beat until fluffy, then slowly add condensed milk and lastly lemon juice. Fill case, ice in two colours.

Janice, this recipe is from Lady Flo Bjelke-Petersons 'Classic Country Cooking', hope you enjoy it. Ann

Another recipe:

NEENISH TARTS

PASTRY:
125g (4 oz) butter
125g (4 oz) sugar
1 egg
225g (8 oz) flour
1 tsp baking powder
1/8 tsp salt

Cream butter and sugar, add egg and beat well. Mix in ingredients that have been sifted together. Knead well. Roll out and line indivual-size patty tins, prick, and bake about 10-15 minutess. 180 C (350 F). When cold fill with the following.

FILLING

4 Tbsp butter
4 Tbsp icing sugar
4 Tbsp sweetened condensed milk
2 dsp lemon juice

Soften butter, add icing sugar, condensed milk and lemon juice. Pour into cooled tart shells and refrigerate.

When set, ice half the top with white icing and half with chocolate icing.