FOR THE TARTLETS
5 oz Plain flour
1 tb Icing sugar
3 oz Butter; diced
1 Free-range egg yolk
1 tb 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 oz Caster sugar
4 oz Unsalted butter; diced
-TO DECORATE-
1 Florida pink grapefruit;
-peeled and
; segmented
A little Florida pink
-grapefruit rind
Fresh sprigs of mint
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.
Yields
1 servings