Gin Basil Smash Tart

Name: Gin Basil Smash Tart
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 10 - 12 serving(s)
Ingredients: 250 g plain flour; 50 g icing sugar; 125 g unsalted butter, cubed; Finely grated zest 1 lemon; 1 large egg; 1 tbsp. milk; 1 tsp. vanilla extract; 2 30g packs of basil; 4 large eggs; 4 large egg yolks; 200 g caster sugar; 50 mL gin; Juice of 4 lemons; Finely grated zest of 3 lemons; 125 mL double cream; A small handful of basil leaves; Pared zest of 1 lemon

We love a gin basil cocktail so we added all those gorgeous flavours into the spring/summer tart.

By Ailsa BurtUpdated: 12 July 2019

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Yields:

10 - 12 serving(s)

Prep Time:

45 mins

Cook Time:

55 mins

Total Time:

1 hr 40 mins

Cal/Serv:

362

Ingredients

For the pastry

250 g
plain flour
50 g
icing sugar
125 g
unsalted butter, cubed
Finely grated zest 1 lemon
1
large egg
1 Tbsp.
milk
1 tsp.
vanilla extract

For the filling

2
30g packs of basil
4
large eggs
4
large egg yolks
200 g
caster sugar
50 ml
gin
Juice of 4 lemons
Finely grated zest of 3 lemons
125 ml
double cream

To decorate (if you like)

A small handful of basil leaves
Pared zest of 1 lemon

Directions

1. Step 1In a food processor, pulse together the flour, icing sugar, butter and lemon zest until it resembles fine breadcrumbs. Mix together the egg, milk and vanilla in a small bowl. Add in the egg mixture and pulse again until combined. Tip out onto a lightly floured work surface and bring together into a disc with your hands. Wrap in cling film and leave to rest in the fridge for 1hour.
2. Step 2Roughly chop the basil and add to a large bowl. Whisk in the eggs, sugar, gin and lemon juice. Mix together the lemon zest and cream in a separate bowl. Leave both to infuse in the fridge for 2hours.
3. Step 3Preheat oven to 180°C (160°C fan) mark 4. To make the pastry case, roll out the pastry on a lightly floured surface in a circular shape measuring just over 30cm in diameter. It should have the thickness of a pound coin. Line a 25cm fluted tart tin with the pastry. Trim any overhang and return to the fridge for 30min-1hr.
4. Step 4Remove and cover with baking paper, making sure the paper goes over the edge and fill with baking beans. Bake for 15-20mins until the edges are golden. Remove paper and baking beans and cook for a further 10mins until the base feels sandy to touch. Leave to cool.
5. Step 5Turn oven down to 150°C (130°C fan) mark 2. Remove the basil mixture from the fridge and pass through a fine sieve into a clean bowl. Using the back of a spoon, press the mixture, squeezing any liquid from the basil. Discard. Stir in the cream and lemon zest.
6. Step 6Place the tart tin on a baking sheet and fill halfway with the creamy mixture. Place in the oven and pour in the remaining mixture slowly. Bake for 30-35min until there is just a gentle wobble in the middle.
7. Step 7Remove and leave to cool completely. Decorate with the basil leaves and lemon zest, if you like. Cut into slices and serve.