Grapefruit curd tartlets

1 servings

Ingredients

Quantity Ingredient
5 ounces Plain flour
1 tablespoon Icing sugar
3 ounces Butter; diced
1 Free-range egg yolk
1 tablespoon Florida pink grapefruit juice
Finely grated rind and juice of 1 large
; Florida pink grapefruit
Finely grated rind and juice of 2 lemons
4 Free-range eggs; beaten
8 ounces Caster sugar
4 ounces Unsalted butter; diced
1 Florida pink grapefruit; peeled and
; segmented
A little Florida pink grapefruit rind
Fresh sprigs of mint

Directions

FOR THE TARTLETS

TO DECORATE

1. Sift together the flour and icing sugar. Rub in the butter until it resembles fine breadcrumbs. Stir in the egg yolk, grapefruit juice and enough cold water to form a smooth dough. Wrap in cling film and chill in the refrigerator for 30 minutes.

2. Meanwhile, place the grapefruit and lemon rind and juice, eggs, sugar and butter in a heatproof bowl standing over a pan of simmering water.

3. Stir gently for 5 minutes until the sugar has dissolved, then continue cooking gently for 20 minutes or until the curd thickens. Remove from heat and leave to cool.

4. Roll out the pastry on a lightly floured surface and use to line 4 x 4in / 10cm round individual fluted flan tins.

5. Fill with greaseproof paper and baking beans and place in a pre-heated oven at 200øC/400øF/Gas mark 6 and bake blind for 10 minutes.

6. Remove from the oven, remove paper and beans, then return to oven for a further 5 minutes or until lightly browned. Leave to cool.

7. Fill the cases with the grapefruit curd, top with the grapefruit segments, decorate with rind and mint and serve immediately.

Note: If you have any grapefruit curd left over, simply transfer it to a sterilised jar, cover, label and store in a cool place for up to a month.

Converted by MC_Buster.

NOTES : Makes 4

Converted by MM_Buster v2.0l.

Related recipes