Gin and Tonic Tart

Gin and Tonic Tart Recipe

In Featured, Lifestyle, Naughty Stuff, Nutrition & Recipes, Uncategorized by Diane Richardson ClarkeLeave a Comment

Gin and tonic tart – can it get any naughtier!

I’ve seen this recipe a couple of times online and shared it with a couple of friends who I know particularly love their G & T’s!  So when Red Online shared the recipe from Delicious.com I thought it must be a sign to share it with all of our lovely readers! We’re sure you can find an excuse to make one, after all, what’s not to like dessert and alcohol!

We would love to see photographs if you decide to give it a go, I think Lucy is going to try it too, so when she does we will share our pics and thoughts!

Who’d have thought these two lovely things could make a dessert?  Happy baking!

GIN AND TONIC TART

SERVES
8
PREP TIME
15 mins
COOK TIME
40 mins

INGREDIENTS

  • 4 eggs
  • 3/4 cup (165g) caster sugar
  • 1 tbs finely grated lemon zest,
  • plus 3/4 cup (185ml) strained lemon juice
  • 150ml thickened cream
  • 1/4 cup (60ml) gin

Pastry

  • 1 1/3 cups (200g) plain flour, sifted, plus extra to dust
  • 1/4 cup (35g) icing sugar, sifted
  • 75g chilled unsalted butter, chopped
  • 2 tsp lemon zest
  • 1 egg yolk
  • 1/4 cup (60ml) chilled tonic water

Gin & tonic syrup

  • 150g caster sugar
  • 1 cup (250ml) tonic water
  • Very thinly pared zest and
  • juice of 2 lemons
  • 1/4 cup (60ml) gin
  • 5 juniper berries*, lightly bruised

METHOD

  • For the pastry, place the flour, icing sugar, butter and lemon zest in a food processor and whiz until the mixture resembles fine crumbs. Add the yolk and tonic water and process until the mixture comes together in a smooth ball. Enclose in plastic wrap and chill for 30 minutes.
  • Preheat the oven to 180°C. 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 for a further 5 minutes or until the pastry is golden. Allow to cool.
  • Whisk the eggs, caster sugar, lemon zest and juice, cream and gin together until combined. Pour the filling into the cooled tart shell and bake for 20-25 minutes until just set.
  • Meanwhile, for 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 and 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 a further 5 minutes. Cool completely.
  • Remove the juniper berries from the gin and tonic syrup, then drizzle the syrup over the tart and serve.

 

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