The all-time favourite lemon meringue tart gets a fun twist with these trendy g&t tarts.
- 1 hr 20 mins + cooling
- Makes 8
FOR THE PASTRY
- 560ml cake flour
- 180ml icing sugar + extra
- pinch salt
- 180g chilled butter, cubed
- 2 egg yolks
- 60ml chilled tonic water
- zest of 1 lemon
FOR THE FILLING
- 6 egg yolks
- 385g tin condensed milk
- 180ml lemon juice
- 80ml gin
FOR THE ITALIAN MERINGUE
- 310ml castor sugar
- 125ml tonic water
- 80ml gin
- 2 egg whites
- For the pastry, sift together the flour, icing sugar and salt. Rub in the butter until it resembles fine breadcrumbs. Add the yolks, tonic water and zest and cut in with a knife until it just comes together. Turn out onto a lightly floured surface and shape into a flat disc, wrap in plastic wrap and refrigerate for 1 hour.
- Roll the pastry out on a lightly floured surface to 4mm thickness. Line 8 x 10cm springform tart tins with pastry and prick the bases with a fork. Chill in the freezer for about 20 minutes or until firm.
- Preheat oven to 180°C. Line each tart with a piece of scrunched baking paper and fill each with baking
weights like grains. Bake for 15 minutes. Remove the paper and grains and bake for 5-10 minutes or until
- For the filling, reduce heat to 160°C. Beat together the egg yolks and condensed milk. Slowly add the lemon juice and gin, while beating, until smooth. Pour the filling into the tart shells. Bake for about 15 minutes or until just set. Cool.
- For the meringue, heat the sugar, water and gin on medium, stirring until the sugar has dissolved. Bring to
a boil and cook for 10 minutes. Cool. Beat the egg whites until stiff peaks form. With the beaters running, carefully pour the hot sugar syrup in a thin steady stream into the egg whites, whisking until thick and glossy.
- Spoon blobs of the meringue onto the tarts and use a blowtorch to scorch the meringue, if you like.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: October, 2017