If you’re trying to think of a new dessert to serve for national gin day, then this lemon, gin and tonic tart could be just the thing. With a twist of lemon and a kick of gin, this tart is one to try.
¾ cup caster sugar
1 tbs finely grated lemon zest,
plus ¾ cup strained lemon juice
150ml thickened cream
1 1/3 cups plain flour, sifted plus extra to dust
¼ cup icing sugar, sifted
75g unsalted butter, chopped
2 tsp lemon zest
1 egg yolk
¼ cup chilled tonic water
Gin & tonic syrup
150g caster sugar
1 cup tonic water
zest and juice of 2 lemons
¼ cup gin
For the pastry, place the flour, icing sugar, butter and lemon zest in a food processor and blend until mixture resembles fine crumbs. Add the yolk and tonic water and process until the mixture combines in a smooth ball. Wrap in cling wrap and chill for 30 minutes.
Preheat the oven to 180 degrees. Grease a 23cm loose-bottomed tart pan.
Roll out pastry on a lightly floured surface until 5mm thick, then use to line tart pan. Chill for a further 15 minutes.
Prick base with a fork, then line with baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights and bake further until golden brown, about 5 minutes. Allow to cool.
Whisk the eggs, caster sugar, lemon zest and juice, gin and cream together until combined. Pour the filling into the cooled tart shell and bake until just set, about 20-25 minutes.
Meanwhile, prepare the syrup by placing the sugar, lemon juice and tonic water in a saucepan over low heat, stirring to dissolve the sugar. Add gin and let simmer for 5-10 minutes until slightly thickened. Blanch lemon zest in boiling water for 2 minutes, then drain and add to the syrup. Simmer for another 5 minutes. Allow to cool completely.
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