Refreshing Gin and Tonic Tart Recipe
Based on a zesty lemon tart, but with an extra juniper bite, this refreshing gin and tonic tart recipe makes a surprising and delightful dessert.
For the Pastry
- 200g Plain Flour (with extra to dust)
- 35g Icing Sugar
- 75g Unsalted Butter
- 2 tsp Lemon Zest
- 1 Egg Yolk
- 60ml Tonic Water
For the Custard
- 4 Eggs
- 165g Caster Sugar
- 1 tbs Lemon Zest
- 185ml Fresh Lemon Juice
- 150ml Double Cream
- 60ml London Dry
For the Gin & Tonic Syrup
- 150g Caster Sugar
- 250ml Tonic Water
- Zest & Juice of 2 Lemons
- 60ml London Dry Gin
- 5 Juniper Berries
- Sift the flour and icing sugar into a large bowl then add the butter and lemon zest. Rub with fingertips until the mixture resembles fine breadcrumbs.
- Add the tonic water and yolk then knead until the mixture comes together in a smooth ball. Wrap in cling film and chill for half an hour.
- Preheat the oven to 180°C. Grease a 23cm tart dish.
- Roll out pastry until 5mm thick on a lightly floured surface, then line the tart dish. Chill for another 15 minutes.
- Prick the base with a fork, then line with baking paper and fill with baking weights. Bake for 10 minutes.
- Remove the paper and weights, bake for 5 more minutes, until the pastry is golden. Allow to cool.
- Whisk together the eggs, caster sugar, lemon zest and juice, cream and gin together.
- 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 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.