an overhead image a lemon tart

What a tart!

What a lovely lemon tart this is!

Are you looking for a simple recipe for a gorgeous gin and tonic tart, drizzled with G&T syrup? If so, this might be the one for you.

This little beauty is bursting with citrusy goodness and calls for a double-dose of gin for that extra kick. This easy dessert packs a real gin punch. In fact, most of the ingredients for this easy gin lemon tart recipe are probably in your fridge already, so no need to get anything exotic.

You can use any basic London Dry gin for this recipe, but you might also want to raise the game a little. Lemon flavoured gins such as Malfy Lemon or Lone Wolf Cloudy Lemon gin (from the folks at Brewdog) can be a nice alternative if you want to boost the lemoniness.

Cooking with gin is a whole new world for gin fans and a great way to impress your friends with your creative talents.

One for the chef…

And remember, for every measure of gin that ends up going into the tart, there should always be an extra one for the chef. Drizzle that G&T syrup over the sweet, tangy tart for the perfect ending.

So, let’s get this party started.

Ingredients:

Pastry:
  • 200g of plain, sifted flour
  • 1/4 cup sifted icing sugar
  • 75g of chilled, unsalted butter (chopped into a cube)
  • Zest of one lemon
  • 1 egg yolk
  • 1/4 cup of cold tonic water
Tart filling:
  • 2 eggs
  • 150 mls of cream
  • 80g caster sugar
  • zest of one lemon
  • juice of 2-3 lemons to 100 ml
  • 30 ml of gin
G&T syrup:
  • 75g of caster sugar
  • 125 ml tonic water
  • zest of one lemon
  • 30ml gin (again!)
  • 3 juniper berries, lightly bruised

Method:

Pastry:
  • Add flour and icing sugar to the bowl of a food processor and combine
  • Add lemon zest and butter and pulse until mixture combines
  • Remove from food processor and wrap in plastic wrap
  • Place in fridge for 30 minutes
  • Preheat oven to 180c and lightly grease 8×10 cm loose bottom mini tart tins
  • Roll out pastry until 5 mm thick and cut circles that are 2 cm wider than the tart tin
  • Line each tin and trim excess pastry
  • Chill for 15 minutes before lining with baking paper and filling with pastry weights
  • Bake for 10 minutes before removing weights
  • Bake for 5 minutes more or until golden brown
  • Set aside
Tart filling:
  • For the filling, which together the eggs, caster sugar, lemon zest and juice
  • Add the cream and gin and whisk until combined
  • Divide the filling between the tarts
  • Bake for 7-10 minutes
  • Set aside to cool
G&T syrup:
  • While the tarts are baking, prepare the syrup
  • Place caster sugar, tonic water and lemon juice in a saucepan over a low heat
  • Stir to dissolve the sugar
  • Add the gin and juniper berries and zest
  • Bring to boil
  • Reduce to simmer until slightly thickened
  • Serve the tarts with a dollop of cream and a drizzle of syrup

Written by Steve (with a little help from Ruddles, the gin dog!)

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