| | Grapefruit brulee tartlets
Grapefruit brulee tartlets
Grapefruit brulee tartlets 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Whisk together the grapefruit rind and juice, eggs, cream and caster sugar in a medium bowl. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
  2. Meanwhile, to make the shortcrust pastry, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn the dough onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
  3. Preheat oven to 200°C. Roll one-eighth of the pastry out to a 3mm-thick disc. Line an 8cm (base measurement) fluted tart tin with removable base. Repeat with remaining pastry. Place on an oven tray in the fridge for 15 minutes to rest.
  4. Cover pastry bases with baking paper and fill with pastry weights, rice or dried beans. Bake for 5-6 minutes or until set. Remove the paper and weights and bake for a further 5 minutes or until golden. Reduce oven temperature to 150°C.
  5. Strain the grapefruit mixture though a fine sieve into a jug. Pour evenly among the pastry cases. Bake for 10-15 minutes or until just set. Remove from oven and set aside for 15 minutes to cool. Place in the fridge to chill.
  6. Preheat a grill on high. Dust the tartlets with icing sugar. Place under the grill and cook for 1-2 minutes or until the top caramelises. (Alternatively, use a brulee gun to caramelise the tops.) Serve immediately.
Time for preparing:
25 min.
Servings:
8

Ingredients:

  • 1 tablespoon finely grated pink grapefruit rind
  • 1/4 cup (60ml) pink grapefruit juice
  • 3 (55g) eggs, lightly whisked
  • 2/3 cup (160ml) thin cream
  • 1/3 cup (70g) caster sugar
  • 2 tablespoons icing sugar mixture, to dust
  • Shortcrust pastry
  • 3/4 cup (115g) plain flour
  • 1/3 cup (40g) almond meal
  • 1/4 cup (45g) icing sugar mixture
  • 100g chilled butter, chopped
  • 1 egg yolk
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