The Darfield Bakery is a mandatory stop for us whenever we pass through Darfield.
Our most frequent purchase is neenish tarts—little lemon tarts with chocolate drizzled on top. I’ve had neenish tarts from other bakeries and none stacks up to Darfield’s.
Not all neenish tarts are lemon—my understanding is that the ‘traditional’ neenish tart (they originated across the ditch in Australia) has a gelatine-thickened cream filling and is topped with two colours of frosting. I’m not particularly fond of this overly-sweet, bland tart. Lemon neenish tart filling is made with lemon juice, icing (powdered) sugar, and sweetened condensed milk.
My neenish tarts probably shouldn’t even be called neenish tarts, because they bear no resemblance to the ‘original’ ones, and veer off course even from the Darfield Bakery’s tarts. Still, they’re inspired by neenish tarts, and are just as delicious as the ones at the Darfield Bakery.
Make your favourite pie pastry (enough for a one-crust pie). Roll out thinly (roll more thinly for little tarts than for pie, or you end up with a tart that’s all crust), and cut into 10 cm (4-in) rounds. Line the wells of a cupcake pan with the rounds. Bake the shells empty for about 15 minutes at 190ºC (375ºF), until the edges are nicely browned. Turn out of the pan and cool on a wire rack.
While the pastry shells are cooling, make lemon curd. Combine in a saucepan:
1/3 cup sugar
60 g (4 Tbs) butter
zest of 1 lemon
1/2 cup lemon juice
Heat over medium heat, whisking constantly, until thick. Remove from heat and stir in 1/2 tsp vanilla.
Spoon warm lemon curd into each shell and allow to cool.
Melt about 50 g (2 oz) dark chocolate and drizzle over the tarts. Allow lemon curd and chocolate to cool completely before serving.