These gorgeous Pink Grapefruit Curd Tartlets are a perfect treat to share with your special someone. The zingy yet sweet citrus taste is delicious.
Ingredients
140g plain flour
1 tablespoon icing sugar
85 butter, diced
1 egg yolk
1 tablespoon pink grapefruit juice
1 large pink grapefruit, finely grated rind and juice
2 lemons, finely grated rind and juice of
4 eggs, beaten
220g caster sugar
115g unsalted butter, diced
To garnish,
1 x pink grapefruit, peeled and segmented
3-4 strawberries
Fresh sprigs of mint
Method
- Sift together the flour and icing sugar. Rub in the butter until mixture resembles fine breadcrumbs. Stir in the egg yolk, grapefruit juice and enough cold water to form a smooth dough. Wrap in beeswax wrap and chill in the refrigerator for 30 minutes.
- Meanwhile, place the grapefruit and lemon rind and juice, eggs, sugar and butter in a heatproof bowl standing over a pan of simmering water.
- 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.
- Preheat the oven to 220°C. Grease 4 x 10cm individual fluted flan tins with butter or spray oil. Roll out the pastry on a lightly floured surface and use to line the tins.
- Line each one with baking paper and baking beans and place in a pre-heated oven and bake blind for 10 minutes. Remove from the oven, remove paper and beans, then return to oven for a further 5 minutes or until lightly browned. Leave to cool.
- Fill the cases with the grapefruit curd, top with the grapefruit segments, decorate with strawberries 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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Packed full of vitamin C, potassium, and fibre, this juicy red fruit is a real gem.
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