Grapefruit-tarts

Blush grapefruit curd tarts

These crumbly, melt-in-the-mouth pastry cups are filled with a deliciously zingy curd filling

By , 02 January 2019

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Blush grapefruit curd tarts
  • Cook: 1 Hour 30 Mins
    plus chilling

  • Serves: 12

Nutritional Info
Each 72g serving contains
  • Energy

    765KJ

    183KCAL

    9%
  • Fat

    8.6g

    med

    12%
  • Saturates

    5.3g

    high

    27%
  • Sugars

    12.2g

    med

    14%
  • Salt

    0.05g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1063kJ/254kcal.
Ingredients
  • 125g plain flour, plus extra to dust
  • 115g unsalted cold butter, diced
  • 2tbsp cornflour
  • Juice and zest 2 red grapefruit
  • 110g granulated sugar
  • 2 eggs
  • 1 kiwi, peeled and sliced
  • ½ mango, thinly sliced
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • In a food processor, blitz the flour and 65g of the butter until it looks like fine crumbs. Add 1tbsp of the cornflour and 3tbsp cold water. Pulse to a soft dough.

  • On a floured surface, roll out the dough thinly. Cut out 12 x 7cm rounds and use to line a 12-hole fairy cake tray. Freeze for 10 mins.

  • Cover each round with baking paper and baking beans and bake blind for 10 mins. Remove the beans and paper, then bake for
    5 mins until golden.

  • For the curd, simmer the grapefruit juice in a small pan until reduced by half.

  • Melt the remaining butter with the sugar in a glass bowl over simmering water. Stir in the juice, remaining cornflour, the zest and eggs. Cook very gently without boiling, stirring constantly, for 15 mins or until it thickens to a spreadable consistency. Pass through a sieve into a jug.

  • Divide between the 12 pastry cases and chill to set.

  • Cut the kiwi and mango into decorative shapes and arrange on top of each tart.