Ma­cadamia tart with white choco­late and lemon myr­tle ganache, salted An­zac bis­cuits and ma­cadamia milk

For 4 peo­ple

Milk Magazine (English) - - FOOD -

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.

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