Mirror Tart

Ingredients

• 250 gWheat flour
• 125 gButter
• 150 gSugar
• 1 pcsEgg
• 1 gSalt
• 32 gGelatin
• 250 mlWhite wine
• 5 gLemon zest
• 30 mlArrack

Instructions

1. 1

   Prepare shortcrust and blind-bake

   • Combine flour, sugar and salt. Cut cold butter into cubes and work in with fingertips or a cutter until crumbly.
   • Add the egg and quickly form a smooth dough. Do not overwork. Shape into a disk, wrap and chill 30 minutes.
   • Preheat oven to 180 °C. Butter a 24 cm tart tin. Roll out dough and line tin, leaving a thin rim.
   • Prick the base, line with parchment and baking weights. Blind-bake 15 minutes, remove weights and bake another 5–7 minutes until edges are lightly golden. Cool.
2. 2

   Make the jelly and pour

   • Soak gelatin in cold water according to package instructions.
   • Bring white wine, sugar and grated lemon zest to a boil until sugar dissolves. Remove from heat.
   • Dissolve the squeezed gelatin in the hot wine. Stir in arrack (or rum), do not reboil.
   • Pour the hot jelly onto the cooled tart, let cool and refrigerate for at least 2 hours until set.