MasterChef fan-favourite Reece Hignell reveals how to make gin tart

MasterChef fan-favourite Reece Hignell won back-to-back immunity challenges with this gin tart — and now you can make it at home.

Popular MasterChef contestant Reece Hignell has revealed how to make his backed tart at home.

The gin tart with ginger ice cream, juniper meringue and quince puree is not a simple dish.

Reece provided 10Play with a rather complex list of steps to make his gourmet dessert.

We’ve broken it down into the five main sections — good luck.

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Reece’s gin tart with ginger ie cream, juniper meringue and quince puree.

QUINCE PUREE

For the quince puree, you’ll need:

• 2 quinces
• 110g butter, diced
• 50g caster sugar
• 1 tsp white vinegar
• Salt

First off, preheat your oven to 200C.

“Peel and dice quinces into 1cm cubes,” Reece said. “Place half into a saucepan and the other half onto a lined baking tray. Divide the butter and sugar between the two.

“Place the tray of quince into the oven and bake for 30 minutes.”

At the same time, he recommended putting the saucepan of quince on low and gently cooking it for 15 minutes, stirring constantly, adding about 2 tablespoon water if needed.

“Combine the cooked quince in the canister of a stick blender and puree, adding a little water if required, until smooth,” Reece went on.

“Add vinegar and salt, to taste and pass through a sieve into a bowl. Transfer to a piping bag and set aside.”

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Reece Hignell from MasterChef.

SHORTBREAD PASTRY SHELL

Then there’s the shortbread pastry shell. You’ll need:

• 260g salted butter, at room temperature
• 200g caster sugar
• 2 eggs
• 500g plain flour, plus extra for dusting

“Place the butter and sugar into a stand mixer fitted with a paddle attachment,” Reece said.

“Mix on high speed and cream butter and sugar together, without aerating the mixture.

“Add the egg and mix on high speed until combined. Reduce the speed to low, add the flour and mix until dough comes together. Turn out onto a clean floured bench then gently work into a ball.”

Then you’re up to the hard part.

“Roll out dough to a thickness of 2mm then place into the freezer for 5 minutes to chill,” Reece said.

Reece then used perforated tart rings to make a perfect circle in the pastry.

Then he transferred the dough to a lined baking tray.

“Prick the bases with a fork and bake in the oven until golden, about 15 minutes,” Reece said. “Remove from the oven and set aside to cool.”

Hayden Quinn, Amina Elshafei, Reece Hignell, Sarah Tiong, Reynold Poernomo, Courtney Roulston.

GINGER ICE CREAM

And here’s what you’ll need for your very own ginger ice cream:

• 250g thickened cream
• 100g milk
• 2 egg yolks
• 1 egg
• 50g caster sugar
• 10g finely grated ginger

“Place cream and milk into a saucepan and heat until mixture comes to a simmer. Remove from the heat,” Reece wrote in his recipe.

“Place egg yolks, egg and sugar into a bowl until thick and combined.

“While whisking continuously, slowly add hot milk mixture and whisk until combined.

“Return mixture to the saucepan over a low heat, stirring continuously until mixture thickens and reaches 83C.

“Remove from heat and stir ginger through. Pour mixture through a fine sieve into a metal bowl set over an ice bath and allow to chill.

“Pour into the ice cream machine and churn according to manufacturer’s instructions. Place into the freezer until set.”

Reece Hignell at a pop up Gelatissimo store in Honeysuckle, Newcastle, which is using a flavour he invented.

JUNIPER MERINGUE SHARDS

Reece has revealed the ingredients to his delicious-looking juniper meringue shards:

• 2 egg whites
• 220g sugar
• 1g salt
• 3g juniper berries, lightly crushed

Before you start the meringue, make sure you decrease your oven to 100C.

“Place ingredients into the bowl of a stand mixer fitted with a whisk attachment,” Reece said.

“Whisk on high until mixture is smooth and has thick glossy peaks, approximately 8 minutes.

“Using an offset spatula, spread the meringue thinly on a silicone mat.

“Bake for 20 minutes until dry then remove from the oven and allow to cool.

“Break into shards and store in an airtight container.”

GIN CUSTARD

Reece Hignell’s business Cakeboi launched in later 2019.

Would it really be a gin tart without gin custard? Here’s what you should buy:

• 3 eggs
• 125ml caster sugar
• 50ml gin

First off, increase your oven to 150C.

“Place ingredients into a saucepan and mix until well combined,” Reece said.

“Place over low heat and cook very gently, stirring continuously until mixture reaches 75C, about 15 minutes.

“Strain through a lined sieve into a metal bowl. Skim any air bubbles from the top of the mixture.

“Pour mixture into the cooled baked tart shells and bake until the centre of the tart still jiggles, about 5 minutes.

“Remove from the oven and allow to cool slightly. Remove from the pastry rings and place tarts into the fridge to cool and set the filling.”

FINISHING TOUCHES

And voila – it’s all finished.

To serve, Reece recommends putting the tarts on serving plates.

Pipe the quince puree over the top and add a little bit of the ice cream.

Arrange meringue shards over the top and serve immediately.

Then bon appétit!