FINGER LIME, WILD LIME, LEMON AND QUANDONG TART

Tart Crust

150g macadamia nuts

150g pine nuts

150g walnuts

50g butter

50g brown sugar

50g dried breadcrumbs

Caramelised quandongs

1/2 cup sugar

3 cups quandongs, roughly chopped

1/2 cup red wine

1 lime, juiced

1 tbsp cassis or grenadine

1 vanilla bean

2 cinnamon sticks

3 star anise

1.5 tbsp cornflour

Lime and lemon curd

1/2 cup wild llimes

6 finger limes

150ml lemon juice

zest of 2 lemons

50ml orange juice

1 cup caster sugar

8 egg yolks

4 whole eggs

30g butter, cut into small cubes

  • To make the tart crust, combine all of the ingredients in a blender or food processor and process until the mixture is thick and crumbly. Spread the mixture about 1/2cm thick around the base and sides of a 25cm flan dish, pressing the mixture firmly in place with your fingers. Put in the refrigerator to set.

  • To make the caramelised quandongs, combine all of the ingredients except the cornflour in a pan and bring to the boil. Simmer for 10 minutes, then remove from the heat.

  • Combine the cornflour with 3 tbsp of water to form a smooth, runny paste, and stir through the hot quondong mix. Return the saucepan to the head and bring to the boil, stirring constantly, until all of the ingredients form a smooth syrup, with the quandongs still soft and whole in it. Remove from the heat, cool slightly, and pour into the prepared flan tin.

  • To make the lime and lemon curd, bring a saucepan of water to the boil, drop in the wild limes, remove immediately and plunge into a bowl of iced water. Repeat this blanching process, then set the limes aside.

  • Squeeze out the pearls from the finger limes and set aside.

  • In a small bowl combine the lemon juice, lemon zest, orange juice and one fifth of the sugar.

  • In a stainless steel bowl whisk the egg yolks, whole eggs and remaining sugar until fluffy. Place the bowl over a large saucepan of boiling water and continue to whisk vigorously until the mixture has a thick, spreadable consistency. Whisk in the lemon juice, lemon zest and orange juice mixture and continue whisking until the thick consistency is regained.

  • Gradually whisk in the diced butter, smooth consistency, pour it into the flan dish over the quandongs. Leave the tart to set in the refrigerator for at least one hour before serving.

(recipe courtesy of Raymond Kersh in John Newton's The Oldest Foods on Earth, 2016, pp.154-155)