Simple, classic and it’s got Gin. What more could you want…?
Lemon Tart with Gin Ice Cream
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1 hr 40 min
1 hr 40 min
250 g flour
125 g icing sugar
125 g cold cubed butter
1 egg, whisked
110ml lemon juice
Gin Ice cream
5 egg yolks
30ml shot of gin (or a little bit more…)
For the pastry
Rub in the cold butter into the flour until well combined and sand like in appearance. Add the icing sugar and the whole egg along with 1Tbs of water and mix together until a dough is formed. Be sure not to knead more than you need for it to come together as it will become tough. Wrap in glad wrap and refrigerate for at least 20mins until ready to use.
Using a little flour on a bench roll out your pastry. This will be easier once it has come back to room temperature. If you are finding it difficult you can roll out between two sheets of baking paper. Grease a tart tin and carefully line your tin with the pastry and prick the base with a fork all over. Bake the pastry case at 130C until fully cooked and a light sandy golden colour. If the edges start to colour before the base is cooked then cover the edges with tin foil.
For the filling
Whisk together the lemon juice and sugar. Add the eggs, whisk well and then whisk in the cream. Pass through a sieve and skim off the froth with a ladle.
Cool and pour the custard into the pastry case up to the top. Bake at 125C until there is a slight wobble, be sure not to overcook.
For the Ice cream
Whisk the sugar with yolks until creamed and pale looking. Scald cream and pour onto egg mix slowly while stirring. Over a very low heat in a pot cook the mix until it has thickened, be sure to contiuously stir so that it doesn’t stick on the bottom and scramble. Pass through a sieve, cool and churn along with the added Gin in an ice cream machine.
MacLean Fraser http://macleanfraser.com/