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Gin and Tonic Tarts - lemon tarts with gin and tonic syrup
4.7 from 27 votes

Gin and Tonic Tarts - lemon tarts with gin and tonic syrup

Adapted from [amazon_link id="B007U7SQPM" target="_blank" ]Delicious: Simply the Best[/amazon_link] by Valli Little

Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 352 kcal
Course: Dessert

Ingredients

  • Pastry
  • 200 g plain flour sifted, all purpose
  • ¼ cup icing sugar sifted, 35g
  • 75 g unsalted butter chopped into cubes, chilled
  • lemon zest of 1
  • 1 egg yolk
  • ¼ cup tonic water 60ml, cold
  • TART FILLING
  • 2 egg
  • 150 cream
  • 80 g caster sugar
  • lemon zest of 1
  • lemon juice of 2-3 lemons to 100ml
  • 30 ml gin
  • gin and tonic syrup
  • 75 g caster sugar
  • 125 ml tonic water
  • lemon thinly pared zest of 1
  • lemon juice of 1
  • 30 ml gin
  • 3 juniper berries lightly bruised

Instructions

    Cup of Yum
  1. Start by making the pastry. In the bowl of a food processor add the flour and icing sugar and process to combine. Add the lemon zest and butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and tonic water and process until the mixture starts to come together. Remove from the food processor and wrap in plastic wrap and refrigerate for 30 minutes.
  2. Preheat the oven to 180 celsius (355 Fahrenheit) and lightly grease 8 10cm loose bottom mini tart tins. Roll out the pastry until roughly 5mm thick and then cut circles from the pastry that are 2 cm larger in diameter than the tart tin. Line the each tart tin and trim excess. Chill for 15 minutes before lining with baking paper and filling with pastry weights. Bake for 10 minutes before removing the weights and baking for a further 5 minutes or until dry and lightly golden. Set aside to cool.
  3. For the filling whisk together the eggs, caster sugar, lemon zest and juice. Add the cream and gin and whisk until combined. Carefully divide the filling between the mini tarts and bake for 7 to 10 minutes or until the filling is just set. Set aside to cool.
  4. While the tarts are baking prepare the syrup. Place the caster sugar, tonic water and lemon juice in a saucepan over a low heat and stir to dissolve the sugar. Add the gin and juniper berries and zest and bring to the boil and reduce to a simmer for 10 minutes or until slightly thickened.
  5. Serve the tarts with a dollop of cream and a drizzle of syrup.

Notes

  • Juniper berries are available in the spice aisle of supermarkets and delis.2. I find the best way to trim the pastry for the tarts is to use a rolling pin and roll over the top of the tarts and the excess will come away easily.

Nutrition Information

Calories 352kcal (18%) Carbohydrates 42g (14%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 9g (45%) Cholesterol 111mg (37%) Sodium 25mg (1%) Potassium 55mg (1%) Sugar 23g (46%) Vitamin A 600IU (12%) Vitamin C 0.1mg (0%) Calcium 27mg (3%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 352

% Daily Value*

Calories 352kcal 18%
Carbohydrates 42g 14%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 111mg 37%
Sodium 25mg 1%
Potassium 55mg 1%
Sugar 23g 46%
Vitamin A 600IU 12%
Vitamin C 0.1mg 0%
Calcium 27mg 3%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.