Tarta de G&T
ingredients for 8 people
Filling
4 eggs, 165 gr sugar, 1 tbsp lemon zest, 185 ml lemon juice, 150 ml whipping cream, 60 ml gin
Dough
200 gr flour, sifted, 35 gr powdered sugar, sifted, 75 gr chilled butter, finely chopped, 2 tsp lemon juice, 1 egg yolk, 60 ml chilled gin
G&T syrup
150 gr sugar, 250 ml tonic, 2 lemons , juice, squeezed and zest in fine strips, 60 ml gin
1 32 cm cake pan or 4 10 cm cake pans
Preparation
To make the dough put the flour with powdered sugar, butter, and lemon zest in a food processor and run until the mixture is fine and resembles breadcrumbs. Add the egg yolk and tonic and mix until a soft dough ball forms. Place the dough in plastic wrap for 30 min. In the refrigerator. Preheat the oven to 180 degrees. Roll out the dough into a 5mm sheet and line the mold/shapes with it. Bake the bottom(s) blind in 5 minutes until golden brown. Leave to cool. For the filling, beat together the eggs in the mixing bowl with the granulated sugar, lemon zest and juice, cream and gin. Pour the filling into the mold/shapes and bake the cake for 20-25 minutes until the filling is firm.
Meanwhile, for the syrup, put a saucepan with the sugar, tonic and lemon juice over low heat until the sugar dissolves. Add the gin and allow the syrup to reduce slightly for 5-10 minutes. Blanch the lemon peel in boiling water for 2 minutes, drain and stir the strips into the syrup. Simmer gently for another 5 minutes, let cool
Serving
Slice the cake or remove the cakes from the molds . Drizzle with the syrup or serve separately.
