Serves 4
Ingredients
For the tartlets:
5oz / 150g plain flour
1tbsp icing sugar
3oz / 75g butter, diced
1 free-range egg yolk
1tbsp 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
8oz / 225g caster sugar
4oz / 100g unsalted butter, diced
To decorate:
1 Florida pink grapefruit, peeled and segmented
a little Florida pink grapefruit rind
fresh sprigs of mint
Method
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 200°C/400°F/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.
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