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Grapefruit tart
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 125g butter, chilled, cubed
  • 40.00 gm cold water
  • Butter, melted, extra, to grease
  • 1 egg white, whisked lightly
  • 5 eggs, whisked lightly
  • 250ml (1 cup) thin cream
  • 185ml (3/4 cup) fresh grapefruit juice, strained
  • 175g (3/4 cup) caster sugar, extra
  • Icing sugar, to dust
  • 1 yellow grapefruit
Instructions:
  • For the base, combine flour, butter, and sugar in a food processor until it forms fine breadcrumbs. Add water and process until pastry forms. Shape into a disc, wrap in plastic, and refrigerate for 15 minutes.
  • Preheat the oven to 200°C. Grease a 26cm fluted tart tin with a removable base using melted butter. Roll out the pastry into a 30cm disc, 3mm thick. Line the tart tin with the pastry, trim any excess, and prick the base all over with a fork. Chill on a baking tray in the freezer for 30 minutes.
  • Line pastry with non-stick baking paper and weigh it down with rice or dried beans. Bake in a preheated oven for 15 minutes. Remove the paper and rice/beans, then lower the temperature to 180°C. Let it cool for 15 minutes, then brush the pastry base with egg white.
  • Prepare the filling by mixing eggs, cream, grapefruit juice, and sugar until smooth. Pour the mixture into the pastry case and bake for 30 minutes until just set. Allow it to cool for 15 minutes. Finally, preheat the grill on high.
  • With a sharp knife, delicately peel grapefruit and slice into 8 thin slices. Remove seeds, pat dry, and place slices on tart. Sprinkle with icing sugar and broil in preheated high grill for 1 minute until lightly browned. Enjoy warm or chilled.

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