Sydney Bush Tart

The Sydney Bush Tart is a delightful fusion of Australian bush ingredients and modern culinary techniques. This recipe celebrates the diverse flavors and rich history of Indigenous Australian cuisine, bringing together native ingredients that have been used for thousands of years. With a perfect balance of sweet and tart flavors, the Sydney Bush Tart is an experience for the taste buds, connecting you to the land and traditions of Australia.

History of the Sydney Bush Tart

The concept of the bush tart is inspired by traditional bush tucker, which refers to the native Australian ingredients and food sources traditionally consumed by Indigenous Australians. Ingredients like wattleseed, finger lime, and kakadu plum have been a staple in the Aboriginal diet for centuries. The bush tart brings these ingredients together in a pastry, a practice that developed as European culinary techniques merged with Australian Indigenous ingredients. This fusion has created a unique dessert that honors both heritage and innovation.

Ingredients

• All-purpose flour - 200g
• Unsalted butter - 100g (cold)
• Icing sugar - 50g
• Egg yolk - 1
• Wattleseed - 1 tsp
• Finger lime - 2 tsp of pearls
• Kakadu plum puree - 100g
• Caster sugar - 100g
• Water - 100ml
• Vanilla essence - 1 tsp
• Salt - a pinch

Preparation

Before you begin preparing your Sydney Bush Tart, ensure that all your ingredients are fresh and ready to use. It's recommended to preheat your oven to 180°C (356°F) and prepare your baking station with all necessary utensils and a cooking timer to keep track of baking times.

Preparing the Pastry

1. In a large mixing bowl, combine all-purpose flour and icing sugar.
2. Add in cold, cubed unsalted butter. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs.
3. Mix in the wattleseed for a touch of native flavor.
4. In a small bowl, whisk the egg yolk and add a teaspoon of water.
5. Pour the egg mixture into the flour and butter mixture. Combine until the dough comes together. Avoid overworking the dough.
6. Flatten the dough into a disc, wrap it in cling film, and chill for 30 minutes.

Preparing the Filling

1. In a medium saucepan, combine Kakadu plum puree, caster sugar, and 100ml of water.
2. Bring the mixture to a simmer, stirring continuously until the sugar dissolves completely. Cook for about 10 minutes or until the mixture thickens slightly.
3. Remove from heat and stir in the vanilla essence.
4. Let the mixture cool completely. Once cooled, stir in the finger lime pearls which will add a burst of citrus flavor.

Assembling the Tart

1. Roll out the chilled pastry dough on a lightly floured surface to fit a 23cm tart tin. Carefully line the tin with the pastry, trim any excess edges.
2. Prick the base with a fork and line with parchment paper. Fill with baking beans and blind bake in the preheated oven for 15 minutes.
3. Remove the parchment and beans, and bake for another 5 minutes or until golden. Allow it to cool.
4. Spoon the cooled Kakadu plum filling into the baked tart shell, spreading evenly.
5. Refrigerate for at least 2 hours to set.

Serving the Sydney Bush Tart

Once set, remove the Sydney Bush Tart from the refrigerator and let it sit at room temperature for about 10 minutes before serving. This tart pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an added native touch, garnish with extra finger lime pearls or a sprinkle of toasted wattleseed.

Enjoy the tart as a delightful end to a meal or an indulgent afternoon treat, perhaps accompanied by a glass of chilled dessert wine or herbal tea. This dessert is not just a dish; it’s a storytelling experience that connects the palate with the richness of Australian culinary heritage.