How to Make:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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. PT25M
- 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