Gin & Tonic Tart

Instructions

1. In a small bowl sprinkle gelatin over 4 teaspoons cold water; set aside. Zest and juice two lemons and two limes.
2. In a medium saucepan whisk together eggs, 1 cup sugar, juniper berries and juice and zest from two lemons and two limes until combined. Cook over medium heat, whisking constantly, 6–8 minutes or until thick and creamy.
3. Strain into a large bowl, discarding solids. Stir in butter until it melts then stir in gelatin. Pour curd into piecrust. Cover and refrigerate 4 hours or until set.
4. Use a sharp knife or mandolin to cut remaining citrus into thin slices; discard seeds and ends of rinds.
5. In a high-sided skillet bring tonic water and remaining sugar to a boil. Reduce heat to medium-low and add citrus slices. Simmer (do not boil) 1 hour or until rinds are translucent. Transfer citrus to a parchment-lined baking sheet. Stir gin into remaining syrup in skillet; cool completely.
6. Once tart has set, top with candied citrus and drizzle with gin and tonic syrup. Serve immediately or refrigerate up to 3 days.