These are an iconic Aussie bakery treat, but stuffed full of mock cream, they can be incredibly sweet. Here I've used panna cotta and white and dark chocolate ganache for Neenish tarts that taste as good as they look. Begin this recipe at least 4 hours ahead.

900ml pure (thin) cream
250g raspberry jam
2 tsp vanilla bean paste
4 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
12 sweet shortcrust tart shells (we used 10cm x 110ml capacity tart shells)
150g dark (70%) chocolate, finely chopped
150g white chocolate, finely chopped

To make the panna cotta filling, place 650ml cream, jam and vanilla in a saucepan over medium heat. Bring to just below boiling point, then remove from heat. Squeeze excess water from the gelatine and stir into the cream mixture until dissolved. Strain into a jug and cool to room temperature.

Place tart shells on a large tray and divide cooled mixture among them. Chill for 3 hours or until set.

Meanwhile, to make the ganache, place dark and white chocolate in separate heatproof bowls. Place remaining 1 cup (250ml) cream in a saucepan over medium heat and bring to just below boiling point. Pour

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