Gin and Tonic Tart
A delicious light and creamy tart infused with Sugar and Crumbs Gin and Tonic Natural Flavoured Icing Sugar on a biscuit base. Easy to prepare and bake. Makes a great after dinner dessert.
- Prep Time : 20 minutes
- Cook Time : 25 minutes
- Yield : 8-10
- Hob Nob Biscuits or Ginger Nuts - 300g (10 1/2 oz)
- Butter Melted - 150g (5 oz)
- Double Cream - 300ml
- Eggs Medium - 3 yolks only
- Can of Condensed Milk - 397g (14 oz) Can
- Lime - 1
- Sugar and Crumbs Gin and Tonic Natural Flavoured Icing Sugar (or any flavour of your choice) - 65g (2 1/4 oz)
- Green Food Colouring - Optional
Gin and Tonic Tart
1. Preheat the oven to 170 C, 325 F, Gas mark 3. Prepare an 8 inch tin by rubbing a little butter on the base and sides.
2. Crush the Hob Nobs or Ginger Nuts in a large bowl using a rolling pin until they resemble fine crumbs.
3. Melt the butter and mix this in with the biscuit crumbs until combined in a large bowl.
4. Spread the biscuit mixture in the tin and level the top. Use a small spoon to create an edge that goes up the sides.
5. Bake in the oven for 10 minutes then take out to cool slightly.
6. Make the filling by whisking the 3 egg yolks in a mixing bowl until broken down then add the 35g of the Sugar and Crumbs Gin and Tonic Natural Flavoured Icing Sugar. Add the condensed milk and beat together (if colouring the filling add your green food colouring now).
7. Pour the filling into the biscuit base and then put back in the oven to bake for 15 minutes.
8. Once baked, take out and leave to cool to room temperature. Place in the fridge to set for a minimum of two hours.
9. When your ready to serve beat the double cream till it is lightly whipped and add the remaining Sugar and Crumbs Gin and Tonic Natural Flavoured Icing Sugar.
10. Place in a piping bag fitted with a nozzle (1M or 2D) and pipe as desired. I have just piped star drops on mine.
11. Grate the zest of a lime over the top of the tart.
Here is the link to the YouTube video for this recipe.