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Recipes | 28 by Sam Wood
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Lemon Myrtle Tart + Crunchy Macadamia Base

By Olivia Kaplan

Keys2words - Lemon Myrtle Tart + Crunchy Macadamia Base
Photo by: Phoebe McCreath
  • 20 servings
  • Prep - 15 mins
    Cooking - 45 mins
  • Total - 1 hour
Keys2words - Lemon Myrtle Tart + Crunchy Macadamia Base
Photo by: Phoebe McCreath

The beautiful citrus flavour of lemon myrtle takes this humble lemon tart to new levels! With a toasty macadamia crust and soft lemony filling, it’s the perfect dish if you’re set to impress. Simply serve with a generous dollop of creme fraiche and voila – tart perfection!  

Servings: 20
Preparation: 15 mins
Cooking: 45 mins

Ingredients

Crunchy Macadamia Base

  • 1 cup macadamias.
  • 1 cup buckwheat flour.
  • 1/4 teaspoon sea salt.
  • 60 g unsalted butter, melted.
  • 1 tablespoon rice malt syrup.

Lemon Myrtle Filling

  • 200 ml creme fraiche.
  • 200 ml marscapone.
  • 1/3 cup rice malt syrup.
  • 2 teaspoons lemon myrtle, dried.
  • 1 lemon, zest only.
  • 3 eggs, beaten.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease or line the base of a 22cm tart tin.

2. Pulse macadamias in a small food processor. Be careful not to overdo it as the oils will begin to release. You want it to look like small crumbs.

3. To make Crunchy Macadamia Base, combine macadamias, buckwheat flour and a pinch of salt in a large bowl.

4. In another small bowl, combine melted butter and rice malt syrup, pour this into the dry mixture and combine with your hands to form a crumbly dough. Press mixture into the tart tin and place in oven for 12 minutes, or until edges appear golden. Leave to cool slightly while you make the filling.

5. Reduce the oven temperature to 160°C/325°F/Gas Mark 3

.

6. To make the Lemon Myrtle Filling, combine all ingredients except eggs in a large bowl. Gently stir in the beaten eggs. When base has cooled slightly, pour this mixture into the tart tin and carefully place back into the oven for 30 minutes, until the filling is lightly puffed and golden. Avoid opening the oven door for the first 25 minutes. Leave to cool completely before removing from the tin and serving.

7. Serve topped with extra creme fraiche, some extra lemon and a sprinkle of lemon myrtle.


Note

This tart is quite fragile, when you remove from the oven, avoid the urge to touch it with your fingers too much!

The beautiful citrus flavour of lemon myrtle takes this humble lemon tart to new levels! With a toasty macadamia crust and soft lemony filling, it’s the perfect dish if you’re set to impress. Simply serve with a generous dollop of creme fraiche and voila – tart perfection!

Ingredients

Crunchy Macadamia Base

  • 1 cup macadamias.
  • 1 cup buckwheat flour.
  • 1/4 teaspoon sea salt.
  • 60 g unsalted butter, melted.
  • 1 tablespoon rice malt syrup.

Lemon Myrtle Filling

  • 200 ml creme fraiche.
  • 200 ml marscapone.
  • 1/3 cup rice malt syrup.
  • 2 teaspoons lemon myrtle, dried.
  • 1 lemon, zest only.
  • 3 eggs, beaten.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease or line the base of a 22cm tart tin.

2. Pulse macadamias in a small food processor. Be careful not to overdo it as the oils will begin to release. You want it to look like small crumbs.

3. To make Crunchy Macadamia Base, combine macadamias, buckwheat flour and a pinch of salt in a large bowl.

4. In another small bowl, combine melted butter and rice malt syrup, pour this into the dry mixture and combine with your hands to form a crumbly dough. Press mixture into the tart tin and place in oven for 12 minutes, or until edges appear golden. Leave to cool slightly while you make the filling.

5. Reduce the oven temperature to 160°C/325°F/Gas Mark 3

.

6. To make the Lemon Myrtle Filling, combine all ingredients except eggs in a large bowl. Gently stir in the beaten eggs. When base has cooled slightly, pour this mixture into the tart tin and carefully place back into the oven for 30 minutes, until the filling is lightly puffed and golden. Avoid opening the oven door for the first 25 minutes. Leave to cool completely before removing from the tin and serving.

7. Serve topped with extra creme fraiche, some extra lemon and a sprinkle of lemon myrtle.

Note

This tart is quite fragile, when you remove from the oven, avoid the urge to touch it with your fingers too much!

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