So much fun! What could be better than a favourite cocktail in tart form? Make these and watch them disappear. The fizzy chocolate is a fantastic addition and the juniper in the pastry gives a beautifully familiar aroma to the cocktail.

These have been on the menu at B&P for a long time, but we are giving you the recipe in celebration of Gin & Tonic Day.

These effervescent tarts just shout,…. “THE WEEKEND IS HERE”.

Makes: 12

Components

Fizzy white chocolate shavings

Juniper sweet tart cases

Lime curd

Gin & tonic jellies

Lime marshmallow

Fizzy White Chocolate with Lime

Ingredients

40g Icing sugar

40g Citric acid, powder

40g Bicarbonate of soda

2 Lime, grated zest

340g White chocolate, melted and left to cool

Method

1. Place the first three ingredients into a mixing bowl and grate in the lime zest.
2. Add the chocolate to the bowl and stir to combine.
3. Use the chocolate to brush the insides of juniper sweet tart cases.
4. The remainder of the chocolate can be spread out thinly onto a clean and smooth workbench using a palette knife. Leave the chocolate to set for a few minutes before scraping it up with a metal scraper or the blade of a knife.
5. Store the ‘shavings’ in a container until needed.

Juniper Sweet Tart Cases

Ingredients

280 g Plain flour

90 g Icing sugar

pinch Salt

½ tsp Juniper, ground

135 g Unsalted butter, cold diced

1 Egg, medium

1 Egg yolk

Method

1. Place flour, icing sugar, salt & juniper into a mixing bowl and crumb in the butter until you have a fine sandy texture.
2. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.
3. Form a square shape with the dough and flatten onto a piece of cling wrap, cover the dough completely with the wrap.
4. Chill and rest the dough in the fridge for 45 minutes before removing. Roll the dough on a lightly floured work bench to a thickness of 1mm - 2mm. Roll the dough onto a sheet of paper on a tray and rest in the fridge for 20 minutes.
5. Remove the pastry from the fridge and use an 80mm diameter round pastry cutter to cut 12 discs from the two sheets of pastry, line 12 X 8cm X 2.5cm round perforated tartlet moulds with the pastry.
6. Leave the tarts to rest in the fridge for 20 minutes before trimming any excess pastry from the rims. Blind bake the tarts in an oven preheated to 170°C for 20 minutes or until cooked.
7. Remove the baking beans and return the tarts into the oven for two minutes to dry out.
8. Leave to cool, demould and brush the insides liberally with the fizzy white chocolate (see above) and reserve until needed.

Lime Curd

Ingredients

8 Eggs

6 Lime juice & zest

260 g Unsalted butter, softened

400 g Caster sugar

8 g Gelatine, gold leaves

Method

1. Soak the gelatine
2. Place all of the remaining ingredients (except the gelatine) into a bowl and mix well with a whisk to combine.
3. Place the bowl over a saucepan with simmering water inside and whisk the mixture constantly.
4. Continue to cook and heat, be careful of the steam, which can burn, and check your water does not run dry in the pan. Top up the water if needed.
5. Heat the curd to 82°C using a digital thermometer to check the temperature.
6. Once the temperature has been reached, remove the bowl from the water bath and add the gelatine, mix well to dissolve before straining the curd through a sieve into a bowl.
7. Set this bowl into a larger bowl of iced water to cool the curd down quickly.
8. Stir the mix occasionally over ice to cool down to a temperature of 40ºC and then pour the curd into the prepared tart cases. Tap the tarts to level them flat.
9. Place the tarts in the fridge to finish cooling and set.

Gin & Tonic Syrup

Ingredients

120 ml Gin

350 ml Tonic water

180 ml Sugar syrup

Method

1. Mix all of the ingredients together.

Gin & Tonic Jelly

Ingredients

500 ml Gin & tonic syrup

8 g Gelatine, gold leaf

Method

1. Soak the gelatine.
2. Place the syrup into a saucepan and gently heat to a boil.
3. Remove from the heat and stir in the soaked gelatine.
4. Strain the jelly mixture through a small sieve into a plastic container and refrigerate.

Lime Marshmallow

Ingredients

150 g Water

400 g Caster sugar

1 tbsp Glucose syrup

4 Egg white

20 g Gelatine, gold leaves
1 Lime, fine zest

Method

1. Soak the gelatine in cold water for 2 minutes. Drain and discard the water.
2. Place the egg whites into a clean bowl of an electric mixing machine and start to whisk slowly.
3. Place the water, caster sugar and glucose into a small saucepan and start to heat.
4. Stir gently to dissolve the sugar and bring the syrup to the boil.
5. Once the syrup has come to a boil, turn the egg whites on to a medium speed.
6. Cook the syrup to 125°C using a digital or sugar thermometer to check the temperature and then slowly pour the syrup onto the whisking egg whites, pour in a constant stream at one side of the bowl to avoid the whisk.
7. Melt the soaked gelatine in the still hot saucepan and add it to the bowl.
8. Whisk well until the mixture starts to cool and thicken and then grate in the lime zest. Transfer the mixture into a piping bag fitted with a small plain nozzle.

* Tip: Left over marshmallow can be piped into bulbs onto a lightly greased baking tray for use as a garnish or extra component for any number of other desserts.

Assembly

1. Remove the tarts filled with curd from the fridge.
2. Pipe small bulbs of marshmallow onto each tart.
3. Place a spoon into some hot water and scoop some gin & tonic jelly onto each tart.
4. Garnish the tarts with some fizzy white chocolate shavings and get the party started.

Order Gin & Tonic Tarts from us HERE.