Macadamia tart with white chocolate and lemon myrtle ganache, salted Anzac biscuits and macadamia milk
For 4 people
For the macadamia milk:
- 1 handful of macadamia nuts - 3 pitted dates - 1 pinch of sea salt - 75cl mineral water
For the pastry base:
- 130g organic butter - 130g pale cane sugar - 86g ground almonds - 100g organic semi-dark rice flour - 186g organic T65 wheat flour - 1 pinch of salt - 1 soupspoon of water - 1 free-range organic egg
For the white chocolate and lemon myrtle ganache:
- 500g organic single cream (for a vegan version, use 500g coconut cream) - 200g white chocolate - a handful of dried lemon myrtle - 20g cornflour
For the Anzac biscuits:
- 125g coconut oil - 2 soupspoons maple syrup - 1/2 teaspoon bicarbonate of soda - 1 pinch of salt - 100g oat flakes - 140g organic T65 wheat flour - 150g pale cane sugar - 70g grated coconut “Lemon myrtle ( Backhousia citriodora) is a tree in the Myrtaceae family, a native of the semi-temperate rain forests of eastern Australia. Its lemony flavour gives desserts a hint of freshness. If one cannot find it in France, one can use lemon grass in its place. This dessert can be prepared the previous day and put together a few minutes before being brought to the table.”
The day before, for the macadamia milk
Soak the macadamia nuts in plenty of water overnight. The following day, drain the nuts and throw away the water in which they soaked. Blend together the nuts, mineral water, dates and a pinch of sea salt. Strain the mixture through a fine sieve or cheesecloth and place in the fridge. Serve this easilydigestible, plant-based milk with the tart.
Whizz the cane sugar in a blender into a fine powder. Use the beater to cream the sugar and butter until smooth. Add the ground almonds, rice flour, wheat flour and salt. Lastly, beat in the egg and, if necessary, a soupspoon of water. Spread the dough on a floured board and leave in the fridge for at least two hours. Then take it out, finish rolling it and press into a tart mould. Bake at 180°C for 40 minutes, until it is golden brown. Allow to cool.
Heat the cream with the lemon myrtle until boiling point, then remove from heat, strain and allow to cool. Whisk the cornflour into the
cooled cream, then heat again stirring all the time until it thickens. Pour the warm cream over the white chocolate and use a spatula to obtain a smooth mixture. Allow to cool and place in the fridge until the next day.
Mix all the biscuit ingredients together. Spread the mixture between two sheets of greaseproof paper and place in the fridge for at least two hours. Then remove and cut into rounds using a biscuit cutter. Bake on an oven tray at 180°C for 15 minutes. Allow to cool, cut each biscuit in half and set aside.
On the day itself
Remove the chilled ganache from the fridge and whisk it for a few minutes to make it frothier and creamier. Pipe dollops of it all over the tart shell baked the day before. Sprinkle with roasted macadamia nuts and a pinch of sea salt. Decorate with the Anzac biscuits and a few petals of dried flowers (cornflowers, roses, pinks). Serve with the fresh macadamia milk.