G&T meringue tart

BBC Good Food - - Cover Story -

‘If you, like me, love the bit­ter tang of a G&T, this dessert is just the thing. The grape­fruit repli­cates that zing you get from tonic and the fruity sharp­ness pairs per­fectly with the meringue. A blow­torch isn’t es­sen­tial but will give your tart a nice scorched fin­ish.’ Cassie Best

SERVES 10 PREP 30 mins

COOK 35 mins plus 3½ hrs chill­ing MORE EFFORT

For the base

225g plain flour, plus ex­tra for dust­ing 3 tbsp ic­ing sugar

150g but­ter, diced and chilled

1 egg yolk

For the fill­ing

2 pink grape­fuits, zested and juiced 2 large lemons, zested and juiced 4 ju­niper berries, crushed

2 eggs, plus 2 yolks

225g caster sugar

2 tbsp corn­flour

75ml gin

150g but­ter

For the meringue top­ping

3 egg whites

175g caster sugar

1 Tip the flour into a bowl with the ic­ing sugar and a good pinch of salt. Add the but­ter and rub in us­ing your fin­gers un­til they re­sem­ble fine bread­crumbs. Mix the egg yolk with 1 tbsp cold wa­ter, driz­zle over the flour and but­ter, then mix and knead briefly. Shape into a disc, wrap in cling film and chill for 30 mins.

2 On a floured sur­face, roll out the pas­try un­til big enough to line a deep 20cm cake or tart tin, prefer­ably one with a re­mov­able base. Drape the pas­try over the tin and press it into the cor­ners, trim the ex­cess with some scis­sors but leave a 1cm over­hang as the pas­try will shrink while cooking. Line with a piece of scrunched-up bak­ing parch­ment (to make it more pli­able) and fill with bak­ing beans or rice. Chill the tart case for 10 mins while you heat the oven to 180C/160C fan/gas 4.

3 Bake the pas­try case for 20 mins. Re­move the parch­ment and beans and re­turn to the oven for an­other 5 mins, or un­til bis­cuit brown. Leave to cool. Now make the fill­ing. Put the grape­fruit, lemon zest and juice and the ju­niper berries in a pan and warm through for a few mins to help in­fuse the ju­niper flavour. In a bowl, whisk the egg, sugar and corn­flour un­til creamy. Add the gin and mix again.

4 Strain the warm juice over the egg mix­ture, mix, then strain back into the saucepan. Set over a low heat, stir­ring con­tin­u­ously with a spat­ula un­til the mix­ture thick­ens enough to part for a sec­ond or two when stirred. Make sure you get into the cor­ners of the pan so none of the mix­ture over­heats and splits. Re­move from the heat and mix in the but­ter un­til it has melted and the curd is smooth. Pour into the tart case, then chill for at least 3 hrs.

5 To make the meringue, put the egg whites, sugar, 1 tbsp wa­ter and a good pinch of salt in a large heat­proof bowl. Place over a pan of sim­mer­ing wa­ter, mak­ing sure the bowl doesn’t touch the hot wa­ter, and whisk un­til thick – this should take about 5 mins. Re­move from the heat and con­tinue whisk­ing for 3 mins un­til cooled slightly and re­ally stiff.

6 Re­move the tart from the tin. Pile the meringue on top, swirling it to cre­ate peaks and troughs. Serve as it is or use a blow­torch or grill to scorch the tips of the meringue, if you like. Leftovers will keep for up to three days.

PER SERVING 565 kcals • fat 27g • sat­u­rates 16g • carbs 70g • sug­ars 47g • fi­bre 1g • protein 5g • salt 0.6g

&

Th­ese are our top Bri­tish flavours – have we missed any out? Let us know on so­cial me­dia #bbcg­fob­ses­sions

Gin was re­cently crowned Britain’s favourite spirit in a poll by the Wine and Spirit Trade As­so­ci­a­tion

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.