Tartlets with grapefruit curd filling

Fairlady
12 servings
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Fruit

By Food24 November 03 2009
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Ingredients (12)

PASTRY CASES
375.00 ml flour — cake
85.00 ml castor sugar
1.00 lemon — zest only
90.00 g butter
1.00 eggs — small
1.00 eggs — yolk only
GRAPEFRUIT CURD
1.00 grapefruit — finely chopped peel
75.00 ml grapefruit — juice
85.00 g butter — cubed
200.00 g sugar
3.00 eggs — beaten
cream — to serve
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Method:

PASTRY: Sift flour and castor sugar into a bowl and add lemon peel. Rub butter into flour.
Mix egg and egg yolk (or use 1 jumbo egg and 7-15 ml (1/2-1 tbsp) iced water). Add to flour mixture and mix until a pastry dough forms.
Wrap in clingfilm and refrigerate for 30 minutes.
Place small pieces of dough in 12 tartlet pans, 8 cm in diameter, and press firmly into base and sides. Prick base with a fork.
Bake at 180 ºC for 15 to 20 minutes, or until a light golden brown.
Cool completely.
GRAPEFRUIT CURD: Stir all ingredients together over gentle heat, or over simmering water in a double boiler, until thick.
Strain, cool and spoon into tartlet cases. Serve with spoonful of thick cream in centre of each tartlet, if desired.



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