Deliciously baked grapefruit curd in pastry topped with orange zest cream.
PREP TIME 35 minutes | TOTAL TIME 1 hour + refrigeration & cooling | SERVES 6
- 1 cup freshly squeezed grapefruit juice
- 1 cup caster sugar
- 1 egg
- 3 egg yolks
- 1 ½ tbsp cornflour
- 100 g butter, chopped
- 150 g butter, softened
- 1 tbsp finely grated lemon zest
- ½ cup caster sugar
- 3 egg yolks
- ¾ cup self-raising flour
- ⅔ cup flour
- Mixed citrus fruit slices, to serve
- 300 ml whipping cream
- 1 tbsp icing sugar
- 1 tsp finely grated orange zest
PLACE grapefruit juice, sugar, egg, egg yolks and cornflour in a medium heavy-based pot over medium heat. Whisk for 7 minutes or until the mixture is thickened and coats the back of a wooden spoon. Remove from heat.
ADD butter, one piece at a time, whisking until smooth. Transfer to a bowl. Cover the surface with plastic wrap; refrigerate until cold.
PREHEAT oven to 180°C. Lightly grease a 12.5cm x 35cm rectangular loose-based tart tin.
BEAT butter, zest and sugar in a small bowl with an electric mixer until light and fluffy. Mix in egg yolks. Add flours; mix until a dough comes together. Press the mixture over base and sides of the prepared tin.
BAKE pastry for 25 minutes or until golden. If the centre has risen, gently push it down with a clean tea towel. Cool to room temperature.
FILL pastry case with grapefruit curd; refrigerate for 30 minutes.
WHIP ingredients in a small bowl with an electric mixer until soft peaks form.
SERVE tart topped with orange cream and mixed citrus slices.
TIP: You will need about 2 grapefruits for the juice in the curd recipe. You could also use any citrus juice you prefer.
Featured image: Aremedia