Gin and tonic tart – it’s your favourite cocktail, turned into a creamy custard and encased in pastry. You’re welcome.

Ingredients

4 eggs
3/4 cup (165g) caster sugar
1 tbs finely grated lemon zest,
plus 3/4 cup (185ml) strained lemon juice
150ml thickened cream
1/4 cup (60ml) gin

Pastry

1 1/3 cups (200g) plain flour, sifted, plus extra to dust
1/4 cup (35g) icing sugar, sifted
75g chilled unsalted butter, chopped
2 tsp lemon zest
1 egg yolk
1/4 cup (60ml) chilled tonic water

Gin & tonic syrup
150g caster sugar
1 cup (250ml) tonic water
Very thinly pared zest and
juice of 2 lemons
1/4 cup (60ml) gin
5 juniper berries*, lightly bruised