Exquisite Pink Gin Custard Tart Recipe
This sophisticated dessert features a crisp, golden shortcrust pastry shell filled with a velvety smooth custard infused with premium pink gin. Garnished with fresh raspberries and a hint of lime zest, it offers a vibrant, adult twist on the classic British custard tart.
- Prep
- 30 min
- Bake
- 45 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 425 kcal
Method
Preheat your oven to 180°C (350°F). Roll out the pastry dough and line a 9-inch tart tin, trimming the edges. Prick the base with a fork and chill for 15 minutes.
Line the pastry with parchment paper and pie weights. Blind bake for 15 minutes, then remove weights and bake for another 5-8 minutes until the base is dry and golden. Reduce oven temperature to 140°C (275°F).
In a saucepan, combine the heavy cream and milk. Heat over medium until it just begins to simmer, then remove from heat and stir in the pink gin and vanilla bean paste.
In a separate bowl, whisk the egg yolks and caster sugar until pale and slightly thickened. Gradually pour the warm cream mixture into the eggs, whisking constantly to prevent curdling.
Strain the custard through a fine-mesh sieve into a jug to remove any air bubbles. Place the tart tin on the oven rack and carefully pour the custard into the shell.
Bake for 30-35 minutes or until the custard is set but still has a slight wobble in the center. Remove from the oven and allow to cool completely at room temperature.
Once cooled, refrigerate for at least 2 hours. Garnish with fresh raspberries and optional lime zest before serving.
Notes from the kitchen
For a cleaner slice, use a hot, sharp knife and wipe it between every cut.
Ensure your ingredients, especially the eggs and cream, are at room temperature before starting the custard.
Brushing the pre-baked tart shell with a little leftover egg white before the second stage of blind baking creates a seal that prevents a soggy bottom.
The low baking temperature is key to achieving a silky, bubble-free custard texture.
