A little spin on Gin....
If someone asked me what my go to drink was, I'd probably say a Gin and Tonic. Since the big boom of British artisan Gin, the possibilities with this traditionally English spirit is endless! So I'd thought I'd celebrate this drink with a lemon and gin tart. Topped with blueberries and fresh flowers, a lovely little afternoon tea treat! I've used the Silent pool Gin in this recipe, but use whichever gin which botanicals and flavours you love!
You will need 12cm long eclair shaped tart tins. You can also use round tins. Even a big one if you fancy!!
95g Icing Sugar
30g Ground Almonds
250g Plain Flour
1 tsp. Vanilla Extract
400g Lemon Juice
40g Custard Powder
102g Unsalted Butter, softened
To make the pastry:
1. Cream the butter and sugar in a free standing mixer. Continue to mix until pale and fluffy.
2. Add the salt, vanilla, almonds and flour to the mixture. Mix until just combined.
3. Turn out onto a clean surface and knead lightly until a dough is formed. Make sure not to over mix otherwise the pastry will become tough and dry.
4. Chill in the fridge until firm.
To line the tins:
1. Roll out the chilled pastry to a thickness of 2-3mm. Make sure to lightly flour the surface and rolling pin.
2. Lift up the dough and place on top of the tart case, using your fingers to gently ease the pastry into the case pressing into the corners and edges.
3. Using a knife, trim off the excess pastry. Chill in the fridge for 30 mins.
4. Preheat the oven to 170 degrees celsius. Line the tarts with baking paper or clingfilm and fill with uncooked rice, then place in the oven for 10 minutes. Then remove the rice and clingfilm and cook for another 5 minutes.
5. Remove from the oven and leave to cool.
To make the curd:
1. Put the juice into a pan and bring to the boil.
2. Whisk together the sugar, eggs and custard powder until aerated and well combined.
3. Pour 1/3 of the hot juice into the egg mixture and whisk. Then pour all of the mixture back into the pan.
4. Whilst continuing to whisk, heat the mixture in the pan until it starts to boil, and then continue to boil for about 2 mins.
5. Take off the heat and pour into a bowl and leave to cool until about 50 degrees.
6. Once cooled, whisk in the butter and gin until fully combined.
7. Leave to cool and set.
8. Once set, pipe the curd into the tart shells, smoothing it off with a palette knife.
Decorate with fresh blueberries, flowers and silver leaf!