Lime Tart Recipe with Gin & Tonic Sorbet by Chef Philip Gleeson
This lime tart recipe with gin and tonic sorbet was created by Chef Philip Gleeson from Kilashee Hotel. A refreshing, zesty dessert to end a meal.
Makes 8-10 portions
– 450g plain flour
– 120 g cornflour
– 290g butter
– 140 g caster sugar
– 1 egg yolk
– 100g milk
Lime & gin tart
– 250ml cream
– 175grm sugar
– 3 limes
– 5 eggs
– 3 shots of Hendricks gin
– 50g brown sugar
– Thinly sliced cucumber
– 150ml white wine vinegar
– 3 piece of star anise whole
1. Sieve together the flour and the cornflour. Rub the butter into the flour to form a crumb. Mix together the sugar, egg yolk and the milk.
2. Add the crumb and form into a soft paste. Do not over mix. Wrap in Clingfilm and chill for at least 30 minutes before using.
3. Grease a 10inch round tin with butter. Roll out the pastry into a circular shape. Roll up the pastry onto a rolling pin and gently fold into the case.
4. Line with parchment paper and fill with baking beans. Cook at 160oc for 40minutes. Remove paper and beans and cook again for a further 5-10mins or until centre is golden brown.
Lime & gin tart
1. Bring the cream and the sugar to the boil. Add the 3 shots of gin, zest and juice of the limes.
2. Add in the eggs one at a time. Leave to cool in a cold bowl for 20mins. Skim the top of the mixture.
3. Add the mix to the pre-baked tart case. Bake at 120oc for 30-40mins. There should be a little wobble in the centre of the tart mix. Leave to cool in the fridge for 2hours.
1. Bring the sugar, star anise and the vinegar to the boil. Allow to cool for 30 mins before adding the cucumber. Seal in an air tight container and leave in fridge over night.
Philip has been the executive chef at Killashee Hotel for 6 years. He has has been a chef for the last 24 years and has experience from all over the world. He worked in Dublin in the Conrad and Morrison Hotels, Melbourne, Palazzo Versace 6 star hotel on the Gold coast (Australia) and the 5 Star Marriot Hotel in Limerick.