What’s for dessert this Christmas? Well, it has to be BLOOM tart! 200g plain flour 35g icing sugar 75g cold butter 2 teaspoons lemon zest (unwaxed lemon) 1 egg yolk 60 ml chilled @Fevertree Mediterranean tonic For the filling: 4 eggs 165g caster sugar 1 tbsp lemon zest (unwaxed lemon) 170g fresh lemon juice 150ml whipping cream 60ml BLOOM gin To be served with: 200ml whipping cream or extra thick single cream 1 tbsp icing sugar 2 tbsp lime zest (unwaxed lime) 2 tbsp caster sugar Mix flour, icing sugar, butter and lemon zest in the processor till it resembles fine crumbs. Add the egg yolk and cold tonic and mix again. Wrap the resulting mix in cling film and chill in the fridge for at least 30 minutes. Pre-heat the oven to 180C and prepare 6 small tart tins with removable base or 1 large one (butter and dust with flour and line the base with parchment paper). Divide the dough into corresponding portions according to whether you are making individual tarts or one large one and roll the dough on a flour dusted surface into about 5mm thin layer. Line the tin(s) with it and chill in the fridge for 15 mins. Afterwards prick the bottom with a fork, line with baking paper and baking beans or rice. Bake ‘blind’ for about 10 mins for the individual tarts/ 15 for the large tart. Afterwards take off the beans and paper and bake for 5 more minutes till slightly golden. Leave to cool. For the filling, whisk the eggs and sugar and add lemon zest and juice. Then whisk in the gin and cream. Pour carefully into the tart moulds) and bake for about 20-25 mins until set. Mix lime zest with caster sugar. Soft whip cream with a tbsp of sugar and chill. Serve dusted with the lime zest sugar and decorated with lemon balm or lemon verbena leaves and edible flowers. Eat with a dollop of cream

By December 4, 2017Instagram

What’s for dessert this Christmas? Well, it has to be BLOOM #Gin tart!
200g plain flour
35g icing sugar
75g cold butter
2 teaspoons lemon zest (unwaxed lemon)
1 egg yolk
60 ml chilled @Fevertree Mediterranean tonic
For the filling:
4 eggs
165g caster sugar
1 tbsp lemon zest (unwaxed lemon)
170g fresh lemon juice
150ml whipping cream
60ml BLOOM gin
To be served with:
200ml whipping cream or extra thick single cream
1 tbsp icing sugar
2 tbsp lime zest (unwaxed lime)
2 tbsp caster sugar
Mix flour, icing sugar, butter and lemon zest in the processor till it resembles fine crumbs. Add the egg yolk and cold tonic and mix again. Wrap the resulting mix in cling film and chill in the fridge for at least 30 minutes.
Pre-heat the oven to 180C and prepare 6 small tart tins with removable base or 1 large one (butter and dust with flour and line the base with parchment paper).
Divide the dough into corresponding portions according to whether you are making individual tarts or one large one and roll the dough on a flour dusted surface into about 5mm thin layer. Line the tin(s) with it and chill in the fridge for 15 mins. Afterwards prick the bottom with a fork, line with baking paper and baking beans or rice. Bake ‘blind’ for about 10 mins for the individual tarts/ 15 for the large tart. Afterwards take off the beans and paper and bake for 5 more minutes till slightly golden. Leave to cool.
For the filling, whisk the eggs and sugar and add lemon zest and juice. Then whisk in the gin and cream. Pour carefully into the tart moulds) and bake for about 20-25 mins until set.
Mix lime zest with caster sugar.
Soft whip cream with a tbsp of sugar and chill.
Serve dusted with the lime zest sugar and decorated with lemon balm or lemon verbena leaves and edible flowers. Eat with a dollop of cream.
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