If you’re trying to think of a new dessert to serve this festive season our 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.
- 4 eggs
- ¾ cup caster sugar
- 1 tbs finely grated lemon zest,
- plus ¾ cup strained lemon juice
- 150ml thickened cream
- 1/4cup gin
- 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.
- Drizzle the syrup over the tart and serve.