Lemon Myrtle Tart with Wattleseed

 Photo by Dom O'Donnell

Photo by Dom O'Donnell

Citrus sweets are THE BEST. Originally this was going to be a lemon meringue pie, to try and force a kind of childhood nostalgia. But by the end of the night I could not be fucked making meringue. You could do that, or just serve this with some cream or ice cream to balance out the citrus flavour. Still pretty good by itself. 

I like getting the whole roasted wattleseed and crushing them myself, because the smell and flavour is insane, but you can buy pre-ground instead. You can also buy lemon myrtle syrup a lot of places, I just make my own because Veronica gave me the leaves when we were at Witjuti Grub Nursery. 

You need to start the lemon curd at least a few hours before serving - preferably overnight. 

For the lemon curd bit

4 lemons, juice and rind only. Take the rind off with a fine grater. 
4 egg yolks
65 gms cornflour
175 gms caster sugar

Lemon Myrtle Syrup

6 dried lemon myrtle leaves
1 cup caster sugar
1 cup water

For the crust bit

200gms plain flour
100gms caster sugar
125gm cold unsated butter
2 tablespoons ground roasted wattleseed

Put the lemon juice and rind in a bowl over the saucepan of simmering  water. Combine the cornflour and about 1/4 of a cup of water together in a separate bowl (add more water if it goes weird) and then mix that into the lemon mixture.

Add 1 cup of boiling water and whisk quickly until it thickens up. Remove from heat and add egg yolks, sugar and butter, constantly whisking the mixture quickly. Refrigerate for an hour or so. 

Add the ingredients for the lemon myrtle syrup into a saucepan and cook on a medium heat until the sugar had dissolved. Leave to simmer on a low heat, tasting every now and then until it has the kind of lemon myrtle flavour you want, Stir quickly through the lemon curd, then put it back in the fridge.

If you've got a food processor, you can make the crust by processing all the ingredients together until they become a kind of loose dough. If not, you can grate the butter with a cheese grater into the flour and sugar and then mix it together with your hands/a fork. I like when there's still some buttery bits but that's not 'good pastry'. You just want it to all be sticking together.

Refrigerate the dough for about an hour, then either roll it out, or just press it into a tart tray. I've given up trying to make pastry that you can actually take out of the tray, so I always just commit to my tarts being messy and ugly to eat. If you know how to make proper shortcrust pastry then for the love of god do that. 

Blind bake the pastry for 15 minutes, or until it's golden brown. Then taking the baking paper off and bake for another 5 minutes. Leave to cool, then spoon the lemon curd into the pastry base. Sprinkle with ground wattleseed. And flowers if you're a huge wanker. 

 Photo by Dom O'Donnell

Photo by Dom O'Donnell