Gin & Tonic Tart


This delightful recipe popped up on the front cover of Delicious Magazine and as I was having some friends over for dinner what a perfect excuse to make boozy desert. This recipe so easy to make and I was even able to make it lactose free which for me made this recipe a must make dessert!




295g Caster Sugar

8 eggs, Plus 4 Egg Yolks

250g Unsalted Butter, Chopped

Finely Grated Zest and Juice of 3 Lemons and 1 Lime, Plus 1 Extra Thinly Sliced Lime to Serve

2 tsp Juniper Berries

2 Titanium-Strength Gelatine Leaves

Almond Shortcrust

50g Almond Meal

185g Plain Flour

40g Pure Icing Sugar

125g Chilled Unsalted Butter, Chopped

1 egg, Plus 1 Egg Yolk

1 tsp Vanilla Bean Paste

1-2 tbs Tonic Water, Chilled

Candied Lemon

330g Caster Sugar

250ml Tonic Water, Chilled

2 Lemons, Thinly Sliced

60ml Gin


1. To make the curd, place sugar, eggs and egg yolks, butter, lemon and lime zest and juice, and juniper berries in a large heatproof bowl. Whisk to combine. Place over a saucepan of gently simmering water (don’t let the bowl touch the water) and cook, whisking constantly, for 6-8 minutes until thickened.


2. Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes to soften. Remove curd from heat, squeeze excess water from the gelatine and add the leaves to the bowl, whisking to combine. Strain into a clean bowl, discarding solids. Cover the surface with plastic wrap and chill for 2 hours or until thickened.


Step 2

3. Meanwhile, preheat oven to 180°C. Grease and line the base of a 22cm springform cake pan with baking paper. For the almond shortcrust, place the almond meal, flour, sugar and butter in a food processor and whiz until a rough crumb. With the motor running, add the egg yolk and vanilla, then add the tonic water, a little at a time, until pastry comes together. Press dough into the lined cake pan to create a 3mm thick base and sides about 3mm thick. Chill for 30 minutes. Trim the sides of the tart to a straight edge, about 3.5cm deep. Using a fork, prick holes in the bottom of the tart. Line the tart with baking paper and fill with pastry weights. Bake for 20 minutes, then remove pastry weights and baking paper. Beat remaining egg and brush over tart. Return tart to oven for a further 10 minutes or until golden and cooked through. Set aside until cool, then remove from pan. Spread thickened curd into the tart case and chill for 4 hours or until firm.


4. Meanwhile, for candied lemon, place sugar and tonic water in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and add lemon. Cook, stirring occasionally, for 40 minutes or until soft, then remove the lemon and spread evenly over a wire rack to cool. Cool syrup slightly, then add the gin and cool completely. Don’t Candy Lime like I did as they go brown ha!


5. Top tart with candied lemon and extra lime slices. Drizzle with gin syrup to serve. Enjoy 😀


Full Credit to Warren Mendes from Delicious Magazine

Link to Recipe




It’s the last day of Negroni week and it got me thinking, I haven’t used my Cloud Pour in a while so how could I combine the two? It then came to me! I can enhance the garnish of the orange peel and  make some orange peel flavoured air to top off the cocktail.



– 30ml Gin (Your Favourite)

– 20ml Rosso

– 20ml Campari

– 1 Orange

– 1 Cup Boiling Water

– Dry Ice

– Cloud Pour


First put the kettle on the boil. Cut strips of peel off the orange and reserve the better looking ones for garnishing. Squeeze the peels first into a measuring jug then place the peel in too. Pour the boiling water in the measuring jug until you have reached the 1 cup mark. Pour this liquid into the bottom chamber of the cloud pour.


Next measure out the gin, rosso and campari. I shook mine in a cocktail shaker, but you can stir if you want, it is your choice on what you want to do. Pour the cocktail over ice, garnish with a twist of orange peel and pour over the orange peel air and enjoy.