Led by food historian and mustard connoisseur, Robin Weir, the idea for the Lapsang Souchong mustard came to the development team as they contemplated flavours and ingredients discovered on The East India Company’s original voyages. Lapsang Souchong is an ancient Chinese tea originating from the Qing dynasty with a distinctive flavour created by the bitumastic soil of the region as well as smoking the long fermented tea leaves over pine. This naturally rich, smoky flavour was chosen as it was found to complement mustard perfectly.
The East India Company’s Lapsang Souchong Mustard is the perfect accompaniment to any barbeque and is wonderful with cheese, cold meats and poached salmon. Try combining with olive oil, white wine vinegar and salt and pepper to create a delightful dressing for a green salad. Heat Scale 3.
Lapsang Souchong Mustard, Cheese and Red Onion Meringue Tart is a long name for a unique savoury dish that looks like a Lemon Meringue Pie. The pastry base is spread with the mustard and it is also included in the rich filling. The striking topping is simply seasoned egg whites beaten to stiff peaks. It’s a forgiving dish as that topping remains inflated even if your guests are slow to come to the table.
30g plain flour Salt and pepper for seasoning the meringue
Preheat the oven to 180°C.
Line the pastry case with cling-film and pour in dried beans or clay baking beans. Bake for 8 minutes, then remove the cling-film and beans and return the tart to the oven for another 5 minutes, or until the pastry is dry. Remove the tart from oven.
Put the olive oil in a large frying pan over a moderate heat. Add the sliced red onions and sauté till they are opaque and just starting to turn golden. Do not overcook. Remove from the heat.
Melt the butter in a large saucepan over moderate heat. Add the flour and combine with the melted butter and cook for a few minutes until the flour is dry and pale.
Slowly add the milk a little at a time, stirring constantly.
Remove from the heat, add the egg yolks and stir well. Add the cheese, return to the heat and stir until the cheese is melted.
Remove from the heat, add 1½ tbs mustard and stir well. The sauce should be thick, but add a little more milk if it looks too thick.
Spread the remaining mustard over the pastry base, and top with the onions. Pour over the cheese and mustard sauce and bake for 8 minutes. Remove from the oven.
Turn the oven up to 200°C.
Whisk the egg whites to stiff peaks and season with salt and pepper. Pile the savoury meringue on top of the tart and put into the hot oven.
Bake until the top is golden. Turn from time to time to ensure the colour is even. This should only take a few minutes.
Remove from the oven and serve as soon as possible.