Based on a zesty lemon tart, but with an extra juniper bite, this refreshing gin and tonic tart recipe makes a gorgeously tasty dessert.
For the Pastry
200g Plain flour (with extra to dust)
35g Icing sugar
75g Unsalted butter, softened*
2 tsp Lemon zest
1 Egg yolk
60ml Tonic Water
* Take the butter out of the fridge at least half an hour before to start baking to soften - this will make mixing your ingredients much easier!
For the Custard
165g Caster sugar
1 tbs Lemon zest
185ml Fresh lemon juice
150ml Double cream
60ml London Dry - for an extra kick of citrus we recommend Premium Harrogate Gin.
For the Gin & Tonic Syrup
150g Caster sugar
250ml Tonic Water
Zest & juice of 2 lemons
60ml London Dry Gin - we recommend Premium Harrogate Gin.
5 Juniper berries (optional)
Set oven to 180°C (fan) /Gas 5. Grease a 23cm tart dish with butter.
Sieve the flour and icing sugar into a large bowl then add the butter and lemon zest. Rub together with fingertips until it looks like breadcrumbs. Add the tonic water and yolk then knead until the mixture comes together in a smooth ball. Wrap in cling film and pop in the fridge for 30 mins.
Scatter a little flour and use your rolling pin (a tall glass will do) and roll the pastry out to approximately the thickness of a pound coin. Drap the pastry onto your rolling pin and lift into your tart dish. Leave a little excess pastry as you will get shrink back - you can make it neat later. Chill for another 15 minutes.
Prick the base with a fork, then line with baking paper and fill with baking weights (rice on works well - don't forget to put the baking paper in first though, you don't want rice sticking to your pastry!). Bake (this is blind-baking by the way) for 10 minutes.
Remove the paper and weights, bake for 5 more minutes, until the pastry is golden. Allow to cool. Use a sharp knife to remove excess pastry and level off the edges at this point.
Whisk together the eggs, caster sugar, lemon zest and juice, cream and gin. Pour the filling into the cooled tart shell and bake for 20 to 25 minutes until the custard is gently set.
To make the syrup, place the sugar, tonic water and lemon juice in a saucepan over low heat, stirring to dissolve the sugar. Add gin and juniper berries then simmer for 5 to 10 minutes until slightly thickened. Blanch (boil) lemon zest for 2 minutes, then drain and add to the syrup. Simmer for a further 5 minutes.
Cool completely. Remove the juniper berries from the syrup.
Drizzle the syrup over the tart then serve, voila!
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