75 g unsalted butter plus extra for greasing
150 g plain flour
3 tbsp white sesame seeds
50 g icing sugar
1 large egg
100 ml yuzu juice (or zest & juice of 6 yuzu)
250 g caster sugar
5 large eggs
100 g unsalted butter
150 g caster sugar
2 stalks lemongrass
1/2 bunch Thai basil
3 tbsp caster sugar
50 ml mirin
200 ml The Singleton whisky
1 kg ice
200 ml soda water
- Preheat the oven to 180°C and place a medium saucepan half-filled with water over a medium heat - this will be for your meringue later.
- Chuck 75g of butter into a food processor with the flour, sesame seeds and icing sugar. Pulse everything in short sharp bursts until the mix resembles breadcrumbs. Chuck in the yolk of 1 egg - save the white for later. Pulse a few more times to bring it together, add cold water 1 tbsp at a time until the mix forms a ball that comes away from the sides of the food processor. Wrap in Cling Film then whack it into the fridge to rest.
- Finely grate the zest of the lemons (or yuzu) into a small saucepan, then add the yuzu juice. Tip in 250g of caster sugar and place the pan over a high heat. Crack 3 eggs into a large mixing bowl along with the yolks of 2 - we will use the whites later.
- Once the yuzu and sugar mix has come to a boil, slowly tip it into the eggs and yolks, whisking continuously. Tip the mixture back into the pan, place it over a medium heat and cook for 4-5 minutes, stirring continuously until it starts to bubble and thicken.
- Once thick, take the pan off the heat and beat in 100g of butter, 25g at a time. Tip the curd onto a tray, spread it out and leave to chill in the fridge.
- Split the rested pastry into 12 balls, then plonk them into the holes of a muffin tray. Use your thumbs to push the pastry into the tray and up the sides of each hole, creating rough and ready pastry cases! Line each pastry case with a muffin case or square of baking paper before tipping in baking beans.
- Bake for 7-10 minutes, until the pastry starts to turn golden. Remove the beans and cook for a further 4-5 minutes, until the pastry is light and golden brown all over. Once cooked, allow to cool slightly in the tin and then carefully turn the cases out onto a cooling rack.
- Tip the 3 reserved egg whites from the curd and pastry into a mixing bowl. Add the 150g of sugar and place the bowl over the water, making sure the water doesn't touch the bowl. Stir the sugar and egg white mixture constantly over the simmering water for 5-6 minutes, until the sugar dissolves. You can test this by rubbing a little of the mix between your fingers - it should be smooth.
- Tip the whites into the bowl of a stand mixer and beat with the whisk attachment on a medium speed for 7-10 minutes, until stiff, smooth and cool. Once ready, load into a piping bag fitted with a star nozzle tip. You can do this with a hand whisk if you don't have a stand mixer.
- Cut the limes into quarters and the lemongrass into 3. Chuck them into a large glass jug with the basil and the 3 tbsp of sugar. Use the end of a rolling pin to muddle and crush everything together, then tip in the mirin and The Singleton whisky. Top with crushed ice and soda water and stir well.
- Load a piping bag with the cooled curd, then place it on a large platter or board alongside the piping bag of meringue, pastry cases and a blowtorch. Get your mates to fill the pastry cases with curd, top with meringue and toast with the blowtorch. Serve with the mojito. Serves 4