Lemon Myrtle Custard Tart
Filling Ingredients:
500ml milk
200ml cream
3/4 cup sugar
4 tbsp custard powder
10g lemon myrtle ground
1 drop ONLY lemon mrytle oil
Method:
- Place milk and sugar ground lemon myrtle in a saucepan and heat when almost boiling (blend with a little milk) add the custard powder cook on low heat until thick, leave to cool
- Whip cream add lemon myrtle oil and fold into cool custard
- Pour into tart shell and serve
Chef's note: Add Rivermint to milk for extra flavour
Recipe from:
Bush Food Kitchen: Coo-ee Cuisine
By celebrated Aboriginal Chef Dale Chapman