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The 'new' gin and tonic tart with candied lemon
The 'new' gin and tonic tart with candied lemon
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Revamped gin and tonic dessert with candied citrus to amaze all.
Ingredients:
  • 2 tsp juniper berries
  • 295g caster sugar
  • 8 eggs, plus 4 egg yolks
  • 250g unsalted butter, chopped
  • 3 lemons, zest finely grated and juiced
  • 1 lime, zest finely grated and juiced
  • 2 titanium-strength gelatine leaves
  • 1 lime, extra, thinly sliced to serve
  • 50g almond meal
  • 185g plain flour
  • 40g icing sugar
  • 125g chilled unsalted butter, chopped
  • 1 egg, plus 1 egg yolk
  • 1 tsp vanilla bean paste
  • 1-40.00 ml tonic water, chilled
  • 330g caster sugar
  • 250ml tonic water
  • 2 lemons, thinly sliced
  • 60ml gin
Instructions:
  • Prepare the curd by combining sugar, eggs, egg yolks, butter, lemon and lime zest and juice, and juniper berries in a heatproof bowl. Whisk until combined. Set the bowl over a pot of simmering water (ensuring it doesn't touch the water) and cook, stirring continuously, for 6-8 minutes until it thickens.
  • Soften the gelatine by soaking it in cold water for 5 minutes. Remove the curd from the heat, squeeze out excess water from the gelatine, and whisk the softened leaves into the mixture. Strain the mixture into a clean bowl, discard solids, cover with plastic wrap, and chill until thickened, about 2 hours.
  • - Preheat oven to 180C. - Grease and line the base of a 22cm springform cake pan with baking paper. - Make the almond shortcrust by combining almond meal, flour, sugar, and butter in a food processor until a rough crumb forms. - While the motor is running, add egg yolk and vanilla, then gradually pour in tonic water until the pastry comes together. - Press dough into the lined cake pan to form a 3mm thick base and sides. - Chill the pastry for 30 minutes. - Trim the tart sides to a straight edge, about 3.5cm deep, and prick holes in the bottom with a fork. - Line the tart with baking paper and fill with pastry weights. - Bake for 20 minutes, remove weights and paper, then brush with beaten egg. - Return tart to oven for another 10 minutes until golden and cooked through. - Let cool, remove from pan, then fill the tart with thickened curd and chill for 4 hours before serving.
  • For the candied lemon, combine sugar and tonic water in a saucepan over medium heat. Simmer until the sugar dissolves, then lower the heat and add the lemon. Cook for 40 minutes until soft, then transfer the lemon to a wire rack to cool. Let the syrup cool slightly, stir in the gin, and cool completely.
  • Garnish the tart with candied lemon slices and additional lime slices. Finish by drizzling with a generous amount of gin syrup before serving.

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