Wednesday, 18 January 2012

Grapefruit Tart

And to finish lunch today, I made a grapefruit tart. I've used the same recipe I used to make the Lemon Tart, just replacing the lemons with grapefruits. This time it is a pink tart, as tangy as the lemon one..
I also made shortcrust pastry but it's a little bit on the thick thigh (still eatable)... Enjoy :-)

Shortcrust pastry (home made or already made) or a plain tart pastry
Juice of 2grapefruits and 1 lemon
Zest of 1 grapefruit
40 gr butter
4 large eggs
200 gr caster sugar
165 ml cream
Preheat the oven to 180°C. Blind bake the pastry for 20-25 min and an additional 10 min without the weights/ beans.
At the same time, prepare the filling: lightly whisk the eggs in a bowl with a fork. Add butter, cream, grapefruit and lemon juice, grapefruit zest and sugar to the bowl. Place the bowl on the top of a sauce pan au bain marie (double boiler). The water needs to be simmering and not boiling. Use a heatproof spatula and stir constantly to prevent the mix from sticking at the bottom of the bowl. You need to stir until the filling thickens enough to stay on the spatula (it normally takes 20-25min). Strain the filling into the bakes pastry case ( to remove lumps), smooth the top and bake for 20min.
The tart needs to cool down and can be served at room temperature or slightly cold.

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