Servings
  • 1 ready-made tart pastry shell 1 ready-made tart pastry shell
  • 1 sheet leaf gelatin 1 sheet leaf gelatin
  • 2 large lemons, zest and juice 2 large lemons, zest and juice
  • 2 tbsp gin 2 tbsp gin
  • 125g Tate & Lyle Fairtrade Pure Cane Caster Sugar 125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
  • 2 large eggs plus 1 egg yolks 2 large eggs plus 1 egg yolks
  • 1 tbsp juniper berries 1 tbsp juniper berries
  • 115g butter, cubed and softened 115g butter, cubed and softened

FOR THE DECORATION

  • 1 large lemon, thinly sliced 1 large lemon, thinly sliced
  • 1 large lime, thinly sliced 1 large lime, thinly sliced
  • 200g Tate & Lyle Fairtrade Pure Cane Caster Sugar 200g Tate & Lyle Fairtrade Pure Cane Caster Sugar
  • 200ml tonic 200ml tonic
  • 50ml gin 50ml gin

Instructions

HOW TO MAKE THIS RECIPE

  1. Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.
  2. Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.
  3. Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.
  4. Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.
  5. To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.
  6. Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.