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Gin & Tonic Tart with Candied Lemon

Written by on 18 December 2020

Ingredients:

  • 11/3 cups (295g) caster sugar
  • 8 eggs, plus 4 egg yolks
  • 250g unsalted butter, chopped
  • Finely grated zest and juice of 3 lemons and 1 lime
  • 1 extra thinly sliced lime to serve
  • 2 tsp juniper berries
  • 2 titanium-strength gelatine leaves

Almond Shortcrust

  • 1/2 cup (50g) almond meal
  • 11/4 cups (185g) plain flour
  • 1/3 cup (40g) pure icing sugar
  • 125g chilled unsalted butter, chopped
  • 1 egg, plus 1 egg yolk
  • 1 tsp vanilla bean paste
  • 1-2 tbs tonic water, chilled

Candied Lemon

  • 11/2 cups (330g) caster sugar
  • 1 cup (250ml) tonic water, chilled
  • 2 lemons, thinly sliced
  • 1/4 cup (60ml) gin

Method:

  •  To make the curd, place sugar, eggs and egg yolks, butter, lemon and lime zest and juice, and juniper berries in a large heatproof bowl.
  • Whisk to combine.
  • Place over a saucepan of gently simmering water (don’t let the bowl touch the water) and cook, whisking constantly, for 6-8 minutes until thickened.
  • Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes to soften.
  • Remove curd from heat, squeeze excess water from the gelatine and add the leaves to the bowl, whisking to combine.
  • Strain into a clean bowl, discarding solids. Cover the surface with plastic wrap and chill for 2 hours or until thickened.

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