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.
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
Whisk the eggs, caster sugar, lemon juice, zest and curd, cream and gin together until combined.
Pour the filling into the tart shells. Pour any excess filling into two ramekins and bake both for 20 minutes. You'll notice as the mixture gets hotter, it starts to silk a little. Top these up with the excess mixture in the ramekins to refill the tarts so that the mixture sits proud of the tart shell. Bake for an additional 5-10 minutes until set.
In the meantime, pour sugar, Fever Tree Tonic water and lemon juice in a saucepan over low heat, stirring until the sugar is dissolved.
Add McHenry Classic Dry Gin and juniper berries into a saucepan and simmer for 10-15 minutes until slightly thickened. Cool completely. Remove the juniper berries from the gin and tonic syrup.
Add thickened cream and McHenry Classic Dry Gin into a bowl. Gently fold until combined.
Pour the Gin and Tonic Syrup over the tarts and dollop with McHenry Classic Dry Gin cream as desired.
Enjoy your Gin & Tonic Mini Tarts with a refreshing G&T made with McHenry Classic Dry Gin and Fever-Tree Tonic over ice with a slice of lemon to garnish.
McHenry Classic Dry Gin 700ml 40%