Gin, Lime & Elderflower Brûlée Tart

Bring the refreshing flavours of your favourite gin and tonic to the dessert table with this Gin, Lime & Elderflower Brûlée Tart. Encased in a vanilla bean sweet shortcrust pastry, this tart combines the zesty tang of lime with the delicate floral notes of elderflower. It’s a show-stopping treat that’s perfect for impressing guests during the holidays. Light, flavorful, and sophisticated, it’s sure to be the highlight of your festive spread!

Prep Time: 50 minutes
Cook Time: 1 hour 20 minutes
Serves: 8-10
Skill Level: intermediate

Gni Lime and ElderFlower Shortcrust Tart

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Where to buy Carême Pastry

Ingredients

1 (435g packet) Carême Vanilla Bean Sweet Shortcrust Pastry, defrosted
1 egg, lightly beaten
Fresh mint leaves, to serve
Fresh lime slices, to serve
Caster sugar, for brûlée top
Filling
375ml thickened cream
1 whole egg and 6 egg yolks
90g caster sugar
1/4 cup milk
Zest of 1 lime
45ml elderflower syrup*
90ml Gin
Candied Lime
3 limes, sliced into thin rounds
1 cup caster sugar
3/4 cup tonic water
30ml elderflower syrup
*Available from Dan Murphy's or IKEA

Method

Preheat oven to 180°C fan-forced (200°C conventional). Lightly dust work surface and pastry with flour. Use a 26cm round plate as a template to cut a circle.
Line a 23cm tart tin with the pastry, gently push the pastry into the tart, line with baking paper and fill with baking weights (or chickpeas), making sure you fill the weights to the top of your tart to support the sides during baking. Bake for 20 minutes, remove weights and reduce oven temperature to 160c fan-forced (180c non-fan). Brush the base of the tart case with beaten egg and return to oven for a further 5 minutes to brown the base of the tart. Set aside to cool completely.
To make the filling, whisk together the egg yolks, whole egg, and sugar, followed by the cream, milk, lime zest, elderflower syrup and Gin. Pour filling carefully into tart shell and bake for 25-30 minutes, until set with a slight wobble still in the centre. Leave to cool completely on a wire rack then transfer to a refrigerator until chilled.
Meanwhile, to make the candied lime, combine sugar, tonic water and elderflower syrup in a saucepan over medium heat until sugar has dissolved. Add the limes and cook for 20-30 minutes until soft. Transfer to a wire rack and set aside to cool completely.
Just before you are ready to serve the tart, sprinkle the top with an even layer of caster sugar and brûlée the sugar with a Chef’s torch until golden. Once the caramel top has cooled and hardened, top with candied lime, fresh mint leaves and a couple of fresh lime slices and serve immediately.
TIP: If you don’t have a Chef’s torch, you can either brûlée the caramel under your oven grill (keeping a watchful eye at all times) or serve the tart without the brûlée top.