Finger lime twist on a basic #lemontart, using #lemonmyrtle and #fingerlimes. See what you can do.
#InfusednativeAustralianingredients into lemon juice creates a brilliant #earthiness and a truly #Aussie tart. Whether it be #strawberrygum infused curd, #Kakaduplum juice or even a sprinkling of #mountainpepper in the #meringue mix to add a bit of #spice - it is really easy to enhance a #dessert with flavours of our #Australianbackyardgarden. https://www.goodfood.com.au/.../cafe-vue-at--heide-shares... You will find our recipe on this link home page ww.craigmuirlakehouse.com then press on the drop down blog page button.
Lemon meringue tarts
Serves 10 For sweet pastry shells
125g butter 105g caster sugar 1 medium eggs pinch of salt 235g plain flour with dried lemon myrtle For lemon curd
500g whole eggs
500g sugar
400g lemon juice, lemon myrtle and Finger Lime pearls
500g butter
For Swiss meringue 100g egg whites 200g sugar
METHOD
For sweet pastry
Cream the butter and the sugar. Add the egg and mix. Add the flour and salt and mix. Cover in cling film and rest for 2 hours in a refrigerator.
To make pastry shells
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• Pre-heat oven at 180C. • Roll out the sweet pastry on a lightly floured bench until approximately 3mm thick. • Cut out required portions of sweet pastry rolled in a tea spoon of lemon myrtle with a pastry cutter and push into the lightly buttered pastry tin making sure the pastry is pressed down right into the corners of the tin. With the back of a small knife cut the excess pastry. • Blind bake the pastry for 5-6 minutes until evenly golden brown
For lemon curd
• In a heavy based sauce-pan combine the whole eggs, sugar, lemon juice. finger limes. lemon myrtle
and lemon zest
• Whisk over medium heat until the mix bubbles
• Remove from heat and incorporate the butter piece by piece using a hand blender
• Place in a container, cover with cling film and cool as quickly as possible
Method for Swiss meringue • Place the sugar and egg whites into a bowl over a bain-marie and whisk to combine
• Allow the mix to slowly heat until 80oC whisking occasionally throughout the process
• When the mix has reached temperature transfer to kitchen aid and whisk until cooled • Pipe immediately To assemble tarts • Pipe the lemon curd into the tart shells 3/4 up the sides • Pipe the Swiss meringue in the Centre, shaking up and down • Lightly colored with a blow torch