Gin & Tonic Mini Tarts

In the pursuit of creating the best Gin and Tonic tart, we took to the internet to pick up some handy tips and tricks provided throughout this recipe. This recipe is a loose adaptation of a recipe provided by Delicious magazine however, we’ve reworked the recipe to make it a little easier for inexperienced bakers like ourselves. We’ve also added a little extra Gin here and there to create a stronger flavour that is not too overwhelming on the palate.


· 18 Tart shells

· 2 ramekins


· ¾ caster sugar

· 4 eggs

· 2 Tbsp lemon zest

· ¾ lemon juice (approx. 4 lemons)

· 150ml thickened cream

· 90ml McHenry Classic Dry Gin

· 2 heaped Tbsp lemon curd

Gin & tonic syrup:

· 150g caster sugar

· 1 cup (250ml) tonic water

· 1 Tbsp lemon zest

· Juice of 2 lemons

· 1/4 cup (60ml) McHenry Classic Dry Gin

· 5 juniper berries

· 4 Tbsp lemon curd

· 1 x 200ml Bottle of Fever Tree Tonic Water

· 2 Tbsp vanilla

Gin cream: