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Neenish tart
A neenish tart (or neenish cake) is a tart made with a pastry base and a filling consisting of sweet gelatine-set cream, mock cream, icing sugar 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 as individual servings, 60–80 mm in diameter. The tart was originally created in Australia, and is mainly found there and in New Zealand.〔("neenish tart n." ) – Australian Oxford Dictionary. Accessed 23 May 2011.〕 The origin of the name "neenish" is unknown, though a column in the ''Sydney Morning Herald'' attributed the name to a Mrs. Ruby Neenish.〔Turpin, Andrew (2003). (Neenish Tarts ) – University of Melbourne. Published 12 November 2003. Retrieved 11 August 2012.〕 Alternative names such as ''nenische'' (recorded in 1929) and ''nienich'' (recorded in 1935) suggest a German origin, although ''neenish'' was known before the alternatives, suggesting these names were to give a "continental" flavour to the tart. 〔(Oxford Word of the Month: Neenish Tarts ).〕 The tart has a superficial similarity to the American black and white cookie.
The earliest known published reference to neenish tarts is a recipe in the Daily Telegraph (Launceston, Tasmania) in January 1903.〔http://nla.gov.au/nla.news-article153888749〕 The next known published recipe is very similar, published in the "Woman's World" section of ''The Bunbury Herald'' (based in Bunbury, Western Australia) in June 1913, apparently copied from the writer's "manuscript book". The recipe included 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.〔(WOMAN'S WORLD ) – ''The Bunbury Herald''. Published Thursday, 12 June 1913. Retrieved from ''Trove'', 11 August 2012.〕 Another early printed recipe was in ''Miss Drake's Home Cookery'' published in 1929, calling for cream filling set with gelatine, and pink and white icing on top. A 1932 recipe in ''Miranda's Cook Book'' calls for custard filling and chocolate and white icing.〔(Miranda's Cook Book "Neinich Tart" ), reproduced by Andrew Turpin.〕
The lemon-flavoured version of the tart most familiar to New Zealand residents is found in the Edmonds Cookery Book. It includes a filling made from butter, icing sugar, sweetened condensed milk, and lemon juice in a flour-based pastry base, topped with half standard white icing and half chocolate (cocoa added) icing.
==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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