Blush grapefruit curd tarts
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- 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
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.