Intense citrus aroma and notes of grapefruit make lemon aspen a delight to add to desserts. Dust the tarts with crushed lemon myrtle for the full experience.
- 1 egg
- 1 egg yolk
- 75 g (⅓ cup) caster sugar
- 1 tsp finely grated lemon zest
- 2 tbsp lemon aspen juice (see note)
- 50 g unsalted butter, chopped
- 12 small sweet tart cases
- dried ground lemon myrtle, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 1 hour
1. Place the egg, egg yolk, sugar, zest and lemon aspen juice in a heatproof bowl and whisk to combine. Place the bowl over a saucepan of just simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk the mixture for 7-8 minutes, gradually adding the butter until the mixture thickens enough to coat the back of a wooden spoon. Be careful not to allow the mixture to get too hot or it will curdle. Remove from the heat and stand to cool slightly for 5 minutes. Cover the curd closely with plastic wrap and refrigerate until cold and set.
2. To serve, gently whisk the curd until smooth, then spoon into the tart cases and garnish with a sprinkling of lemon myrtle.
• Native to far north Queensland, lemon aspen is a pale lemon coloured fruit with an intense citrus amora. The juice has a very strong acid flavour of lemon with a hint of grapefruit. Lemon aspen juice, the sweetened syrup and lemon aspen powder are available online from native food stores.
Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.