dessert

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

 

 

Fruit Salad with ginger & lime syrup

Photo by Savannah van der Niet

Photo by Savannah van der Niet

I feel a bit silly writing out a recipe for this cause it's just a fruit salad - but I didn't fully know how to make a syrup until recently, so maybe this will be useful.

I think this syrup would be delicious over a stone fruit salad - peaches, nectarines, plums, cherries. However even though it was STONE FRUIT SEASON when I made this my supermarket didn't have any except for a couple of plums. So I panicked and bought the weird assortment of fruits you see in this picture. 

Makes about a cup of syrup

Syrup ingredients: 
1 cup sugar
Half a cup of water
1 lime, zest cut off.
Thumb sized piece of ginger,
half thinly sliced, half crushed. 

Heat the sugar and water in a small saucepan on high until boiling. Reduce the heat and add the ginger and lime zest and a couple of thin slices of lime. Let it simmer for about 20 minutes, or until it's a dark syrup-y consistency. 

Take out the whole slices of ginger if you don't want too-strong a ginger flavour. Leave to cool, then pour over your fruit salad. If the syrup gets too solid when it cools down, add a bit more boiling water and stir vigorously until it is liquid enough to pour. 

Photo by Savannah van der Niet

Cherry & Rosewater Ice Cream

Photo by Savannah van der Niet 

Photo by Savannah van der Niet 

Finally – an ice cream recipe WITHOUT FORTY THOUSAND EGG YOLKS. I really fucking hated wasting all those whites and separating eggs is GROSS. Because it doesn’t have eggs, this ice cream tastes a little more subtle and ‘milky’ than you might be used to. And churning it regularly (if you STILL don’t have an ice cream maker even though YOU ASK FOR ONE FOR CHRISTMAS EVERY YEAR) is VERY IMPORTANT. You'll also have to make this recipe the night before because it can take ages to freeze (... No, I don't know why this is better than buying it at the shops, you got me). Experiment with different fruits/flavours if you want – I chose this one because cherries are in season and I’ve got an almost-full bottle of rosewater that’ll probably come with me to my grave, I’ve used so little of it.

Serves 20 +

Ingredients:

400g Caster Sugar
1.8l Milk
1.8l Cream
1.2l unsweetened condensed milk
Two Cups of Cherries
3 Tablespoons Rosewater

Heat the milk, cream, and rosewater in a large saucepan until it's gently boiling. Allow the mixture to thicken, stirring regularly (you want about a quarter of it to evaporate away). Take it off the heat and let cool.

Pour the condensed milk and cherries into the mixture. Pour into a couple of large baking trays (the shallower the mixture is the quicker it will cool). Churn with a whisk or fork every hour or so until it gets too frozen.

I served my ice cream with nothing because it was a long night and I couldn't be bothered cutting up more fruit, but if you've got time this might be night with some crushed almonds, pistachios or berries on top.