Gin & Tonic Tart with Candied Lemon
Written by Bruce 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.