Raspberry and goat’s milk tarts with lemon myrtle cream

Raspberry and goat’s milk tarts with lemon myrtle cream

The Tivoli Road Baker
Bonnie Savage and Alan Benson

Lemon myrtle is a native Australian flowering plant that grows in subtropical southern Queensland. It has the highest ‘citral’ purity of any plant, and a very clean, sweet citrus flavour, which pairs beautifully with the goat’s milk and fresh berries in this tart.

You can buy lemon myrtle fresh at some farmers’ markets when in season, and dried leaves are available online. If you can’t get hold of lemon myrtle, you could substitute with lemon verbena or lemon zest.


Quantity Ingredient
1 quantity see method for ingredients
1 egg, lightly beaten
1 tablespoon raw (demerara) sugar

Lemon myrtle cream

Quantity Ingredient
75g lemon juice
5 lemon myrtle leaves
1 gold gelatine leaf
2 eggs
35g caster (superfine) sugar
110g butter, diced and softened

Goat's milk cream

Quantity Ingredient
1 gold gelatine leaf
4 egg yolks
40g caster (superfine) sugar
15g cornflour (cornstarch)
180g goat's milk
15g cocoa butter
80g goat's curd
70g butter, diced and softened


  1. On a lightly floured bench, roll the pastry out into a large disc, 7 mm (¼ in) thick, then freeze it for 1 hour so that it sets hard.
  2. Preheat the oven to 160°C (320°F). Remove the pastry from the freezer and use the tart rings to cut out discs. Leave the rings on the discs and place them on a tray, leaving space between them so they bake through evenly. Brush some egg over the top of each disc, then sprinkle with raw sugar.
  3. Bake the discs for 15–17 minutes, until golden. As soon as they’re out of the oven, remove the rings so they don’t stick (use a tea towel so you don’t burn your hands). Set the discs aside to cool.
  4. To make the lemon myrtle cream, bring the lemon juice and lemon myrtle leaves to a simmer over a medium heat. Remove from the heat and leave to infuse for 30 minutes.
  5. Soak the gelatine leaf in water, and set aside for 5 minutes, to soften. Strain the infused lemon juice through a fine sieve, then set aside. In a metal mixing bowl that fits over a saucepan like a double boiler, whisk the eggs and sugar together until slightly pale, then add the infused lemon juice. Half-fill the saucepan with water, ensuring that the water won’t touch the bowl, then place it on the stove on a low heat.
  6. Sit the bowl over the saucepan and heat the mixture, whisking until it thickens and reaches 80°C (180˚F) on a sugar thermometer. Strain again through a fine sieve into a medium sized bowl.
  7. Squeeze out the water from the gelatine and add it to the mixture. Add the butter one piece at a time, using a stick blender continuously to emulsify. Cool in the fridge for 2 hours or until you are ready to assemble your tarts.
  8. To make the goat’s milk cream, soak the gelatine leaf in water, and set aside for 5 minutes, to soften. In a medium sized bowl, whisk the egg yolks and sugar until combined, then add the cornflour and whisk again to combine.
  9. Bring the goat’s milk to a simmer in a saucepan over medium heat, then pour it over the egg mixture and whisk to combine. Return the mix to the saucepan and whisk constantly over a medium heat until the mixture becomes thick and just starts to bubble. Remove it from the heat immediately and pour into a tall measuring jug
  10. While the mixture is still hot, add the cocoa butter and use a stick blender to emulsify. Squeeze out the water from the gelatine, then add it to the mixture and blend again. Add the goat’s curd and blend again. Add the butter, one piece at a time, blending to emulsify after each addition. Pour the mixture into a clean bowl, then cover the surface with plastic wrap to avoid a skin forming and refrigerate for 1½–2 hours, until set.
  11. To assemble the tarts, put both the creams into piping (icing) bags, and lay out your sable pastry bases on the bench. Pipe a small disc of goat’s milk cream onto the centre of each disc, leaving a 1 cm (½ in) rim at the edges. Arrange the raspberries around the edge, securing them on the edge of the cream, and pile a few in the centre. Finish your tarts by piping a few dots of lemon myrtle cream irregularly among the raspberries.

Bakery Notes

  • You will need metal pastry rings that will cut through hard pastry. We use 8 cm (3¼ in) rings, though you can use any size you like.

    When making the goat’s milk cream, I use a stick blender to achieve a smooth velvety texture with no aeration. You can whisk the ingredients in one by one at the end, but you will need to strain the cream afterwards to achieve the desired texture.

    There are quite a few elements here. It’s a good idea to get the creams and the pastry bases done ahead of time – then you can just assemble the tarts when you’re ready to eat them.
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