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paste, or lemon and sweetened condensed milk mixture, with dried icing on the top of the tart in two colours. The addition of a layer of raspberry jam is a common recipe variation. The colours used for the icing are usually some combination of brown, white, and pink. They are almost exclusively sized
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in
January 1903 is very similar. Both recipes used an almond-based pastry and a filling comprising a "very thick custard of eggs and milk thickened with cornflour". The top of the tart consisted of coffee and vanilla icing in equal halves. Another early printed recipe was in
207:. It includes a filling made from butter, icing sugar, sweetened condensed milk and lemon juice, set in a sweet short pastry crust and topped with half standard white icing and half chocolate (cocoa added) icing.
169:"Nenish cakes" appear in Sydney newspaper advertisements as early as 1895, and a reference to neenish tarts is found in a recipe in the
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attributed the name to a woman named Ruby
Neenish, but this was later revealed to be a prank. Alternative names such as
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was known before the alternatives, suggesting these names were to give a "continental" flavour to the tart.
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The lemon-flavoured version of the tart most familiar to New
Zealand residents is found in the
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as individual servings, 60–80 mm in diameter. The tart was originally created in
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269:– University of Melbourne. Published 12 November 2003. Retrieved 11 August 2012.
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280:"The origins of the neenish tart: A sweet mystery and a little scandal"
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and pink christabelle and white icing on top. A 1932 recipe in
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The origin of the name "neenish" is unknown. A column in the
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calls for custard filling and chocolate and white icing.
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often refers to a variation on the
Neenish Tart, with
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in
November 1901. A recipe published in Launceston's
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325:Sunday Times(Sydney), 22 September 1895, p. 1
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385:(24th De Luxe ed.). 1987. p. 37.
35:A neenish tart with a bite taken out of it
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112:base and a filling consisting of sweet
305:Oxford Word of the Month: Neenish Tarts
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336:Sydney Mail, 9 November 1901, p. 1211.
133:and is mainly found there, alongside
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186:published in 1929, calling for
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370:, reproduced by Andrew Turpin.
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158:(recorded in 1935) suggest a
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254:Australian Oxford Dictionary
218:jam below the filling, and
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184:Miss Drake's Home Cookery
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310:7 November 2010 at the
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154:(recorded in 1929) and
232:Black and white cookie
210:In Australia the term
147:Sydney Morning Herald
407:New Zealand desserts
382:Edmonds Cookery Book
366:9 April 2012 at the
204:Edmonds Cookery Book
402:Australian desserts
359:Miranda's Cook Book
196:Miranda's Cook Book
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348:, 28 January 1903
250:"neenish tart n."
190:filling set with
162:origin, although
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44:Nienich, nenische
41:Alternative names
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417:Custard desserts
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108:made with a
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85:butter cream
75:base, sweet
23:Neenish tart
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172:Sydney Mail
135:New Zealand
126:icing sugar
89:icing sugar
396:Categories
238:References
122:mock cream
216:pineapple
131:Australia
63:Australia
364:Archived
308:Archived
226:See also
192:gelatine
152:nenische
137:and the
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77:gelatine
290:13 July
222:icing.
164:neenish
156:nienich
104:) is a
160:German
110:pastry
73:Pastry
412:Tarts
188:cream
118:cream
116:-set
87:, or
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292:2016
106:tart
100:(or
53:Tart
49:Type
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