A decent dose of crisp, dry Irish gin helps balance out the sweetness and heighten the zest of this lemon tart with a crumbly gingersnap crust. Find more recipes with Irish spirits in our July/August 2020 issue.
Gin-Lemon Tart with Strawberries
- 1¾ cups (254 grams) finely crushed gingersnap cookies (36 to 37 cookies)
- 3 tablespoons (42 grams) unsalted butter, melted
- 3 large eggs (150 grams)
- 3 large egg yolks (56 grams)
- ½ cup (100 grams) granulated sugar
- 2 tablespoons (16 grams) cornstarch
- ¼ teaspoon kosher salt
- 1½ tablespoons (7 grams) packed lemon zest
- ¾ cup (180 grams) fresh lemon juice
- ¼ cup (57 grams) unsalted butter, cubed and softened
- 3 tablespoons (36 grams) Irish gin, divided
- 2 tablespoons (40 grams) strawberry preserves
- 1½ cups (225 grams) sliced fresh strawberries
- Preheat oven to 350°F (180°C). Spray a 13¾×4½-inch fluted removable-bottom tart pan* with baking spray with flour.
- In the work bowl of a food processor, combine crushed cookies and melted butter; pulse until well combined and mixture holds together when pinched between fingers. Press mixture into bottom and up sides of prepared pan.
- Bake until lightly toasted and fragrant, 5 to 7 minutes. (If crust bubbles slightly, carefully press down where necessary while warm.) Let cool completely in pan on a wire rack.
- Place a fine-mesh sieve over a medium bowl. In another medium bowl, whisk together eggs and egg yolks until well combined.
- In a medium saucepan, whisk together sugar, cornstarch, and salt; add lemon zest and juice, whisking until well combined. Cook over medium-low heat until sugar dissolves and mixture begins to steam. (Do not boil.) Pour lemon mixture into egg mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Bring to a boil over medium-high heat, whisking constantly; cook, whisking constantly, until thickened and mixture no longer tastes like cornstarch, 2 to 3 minutes. Press mixture through prepared sieve, discarding solids. Add softened butter, 1 to 2 cubes at a time, stirring until melted and combined after each addition. Stir in 2 tablespoons (24 grams) gin until well combined.
- Pour curd into prepared crust; using the back of a small spoon, spread curd into an even layer. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until well chilled and set, 2 to 4 hours or overnight.
- Carefully remove tart from pan, and place on a serving platter; let stand at room temperature for 30 minutes.
- In a medium microwave-safe bowl, heat preserves on high in 10-second intervals, stirring between each, until melted. Stir in strawberries and remaining 1 tablespoon (12 grams) gin. Using the back of a small spoon, swoop lemon curd in tart as desired, and spoon strawberry mixture on top.