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Gin & Tonic Tart

Prep

20 min

Bake

30 mins

Serves

8

Difficulty

Hard
Gin & Tonic Tart

About

Your favourite summer tipple in a form of a delicious, refreshing dessert! Crisp and buttery base, filled with zesty and sweet curd flavoured juniper berries, topped with candied citrus and a drizzle of gin and tonic syrup. This adult-only treat is perfect for any garden party this season! Using the ready-made pastry shell will save you lots of time and effort, but feel free to make your own from scratch, if you'd prefer.

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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HOW TO MAKE THIS RECIPE

Step 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.

Step 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.

Step 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.

Step 4

Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 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.

Step 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.

Ingredients – 8 items

Serving

1

Tart pastry shell

Ready-made

1
Gelatine

Sheet leaf gelatin

1
Lemon

Large lemon

Zest and juice

2
White alcohol

Gin

2 tbsp
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

125 g
Eggs

Large eggs

Plus 1 egg yolk

2

Juniper berries

1 tbsp
Butter

Butter

Cubed and softened

115 g

FOR THE DECORATION

Lemon

Large lemon

Thinly sliced

1

Large lime

Thinly sliced

1
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

200 g

Tonic

200 ml
White alcohol

Gin

50 ml

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2 Tbsp Fish sauce
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1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

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Ingredients

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90g Strawberry Puree
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