Prep
20 minBake
30 minsServes
8Difficulty
Hard 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.
HOW TO MAKE THIS RECIPE
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.
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.
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.
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.
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.
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
1
Tart pastry shell
Ready-made
Sheet leaf gelatin
Large lemon
Zest and juice
Gin
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Large eggs
Plus 1 egg yolk
Juniper berries
Butter
Cubed and softened
FOR THE DECORATION
Large lemon
Thinly sliced
Large lime
Thinly sliced
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Tonic
Gin
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Just follow the steps from @elliebakess to make your own...
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ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
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until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
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500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
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Add in your vanilla extract and pinch of salt
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TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
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We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
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Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
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4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
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1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
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