Gin & Tonic Tart with Lemon

If Gin’s your thing, then here is your classic tipple in a gorgeous tart.

If you love a lemon tart, this one will be hit - a luscious lemon filling with a tangy Gin, tonic and lemon syrup.

As all our citrus trees are in full fruit just now, this is the perfect time to use the fruit, whether to make tarts, cakes, lemon curd, lemon cordial or limoncello.

Use your favourite Gin, Bombay Saphire is always on hand here, so that’s what I used.

Pastry has never been my thing, but this one was easy to make in the food processor. I often use Careme Vanilla Bean shortcrust pastry which I always have in the freezer. It’s available in most good supermarkets.

Make sure you have an icy G&T on hand to serve with the tart.

Ingredients

For the Pastry

• 200g plain flour, sifted
• 35g icing sugar, sifted
• 75g chilled butter, chopped
• 2 tsp lemon zest
• 1 egg yolk
• 60ml chilled tonic water

For the filling

• 4 eggs
• 165g caster sugar
• 1 tbs finely grated lemon zest, use more if you wish
• 185ml strained lemon juice
• 150ml thickened cream
• 60ml Gin

Gin & Tonic Syrup

• 150g caster sugar
• 250ml tonic water
• very thinly pared zest of 2 lemons
• Juice of these 2 lemons
• 60 ml Gin
• 5 juniper berries, lightly bruised

Method

For the pastry

1. Place the flour, icing sugar, butter & lemon zest in the food processor & wiz until the mixture resembles fine crumbs.
2. Add the yolk and tonic water & process until the mixture comes together in a smooth ball.
3. Wrap in clingwrap and chill for 30 minutes.
4. Preheat the oven to 180C.
5. Grease a 23cm loose-bottomed tart tin, and line the base with a baking paper round.
6. Roll out the pastry on a lightly floured surface until about 5mm thick, then use to line the tart pan.
7. Chill for a further 15 minutes.
8. Prick the base with a fork, then line with baking paper and fill with baking weights or uncooked rice.
9. Bake for 10 minutes, then remove the weights and paper and bake for a further 5 minutes or until the pastry is golden. Allow to cool.

For the filling

1. Whisk the eggs, caster sugar, lemon juice and gin together until combined.
2. Strain into a jug through a fine sieve.
3. Add the lemon zest and pour into the cooled tart shell. I almost fill the shell at this point and then transfer to the oven, and top it right up once in the oven.
4. Bake at 180 C for 20-25 minutes or until JUST set.

For the syrup

1. Place the sugar, tonic water and lemon juice in a saucepan over low heat, stirring to dissolve the sugar. Add the gin and juniper berries and simmer for 5-10 minutes until slightly thickened.
2. Blanch the lemon zest in boiling water for 2 minutes, then drain and add to the syrup. Simmer a further 5 minutes. Cool completely.
3. Remove the juniper berries before serving.

To serve

1. Slice the tart and drizzle over the the syrup.

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