MRS RUBY
Ahhh, Neenish tart! Quintessentially Australian, it evokes memories of my mum’s kitchen, laden with goodies. Mum always — at least in my memory — added a dash of rum from Dad’s booze cupboard when making these tarts. Although their true origins are unknown, a Sydney Morning Herald columnist attributes them to Mrs Ruby Neenish, so Mrs Ruby is the name we sell these beauties under.
MAKES SIX 10 CM (4 INCH) TARTS
Preheat the oven to 170ºC (325ºF/Gas 3). Have six 10 cm (4 inch) tart moulds or pie dishes at the ready.
Roll out the pastry to about 3 mm (1/8 inch) thick. Cut out six pastry discs, slightly bigger than your tart moulds. Lightly press the pastry into the moulds, making sure to get right into the corners. Trim the edges with the back of a knife and place on a baking tray.
Line the pastry shells with baking paper, or flatten a paper case into each one. Fill with baking beads or raw rice, then bake for 10–12 minutes, or until the pastry is cooked through. Remove from the oven and carefully lift out the paper and beads. Leave to cool.
Using a pastry brush, coat the inside of the cooled tart shells with a thin layer of chocolate, to stop moisture migration.
Store in an airtight container until required; the tart shells will keep for a day or two.
RUM RAISINS
200 g (7 oz) raisins
100 ml (3½ fl oz) decent rum
Soak the raisins in the rum for a few hours, or until good and boozy; overnight is ideal.
RUM CREAM
8 g (1/6 oz) gelatine sheets
50 ml (1½ fl oz) decent rum
400 ml (14 fl oz) thin (pouring) cream, whipped to medium peaks
Soak the gelatine in cold water for 5 minutes. Drain and squeeze out the excess liquid.Warm the rum, then add the gelatine and stir to dissolve. Fold the mixture into the whipped cream.
WATER ICING
200 g (7 oz) icing (confectioners’) sugar
a pinch of Dutch-processed cocoa powder
Boil 75 ml (2¼ fl oz) of water, then mix in the icing sugar until smooth. Divide the icing into two equal portions and mix the cocoa through one portion.
TO ASSEMBLE
Drain the raisins. Spoon some raisins into the bottom of each tart shell as a cheeky surprise for Grandma, then smother the rum cream into the tart shells, right to the very brim.
Using a palette knife, cover half the tart with a very thin layer of white icing, then cover the other half with the chocolate icing. Allow the icing to set, then enjoy. These tarts are best enjoyed the day they are assembled.