Tartlets with grapefruit curd filling


Ingredients 14
Servings 12
Time

Ingredients

  • PASTRY CASES
  • 375
    ml
    cake flour
  • 85
    ml
    castor sugar
  • 1
    lemon, grated peel
  • 90
    g
    butter
  • 1
    small egg
  • 1
    egg yolk
  • GRAPEFRUIT CURD
  • 1
    grapefruit, finely chopped peel
  • 75
    ml
    grapefruit juice
  • 85
    g
    butter, cubed
  • 200
    g
    sugar
  • 3
    eggs, beaten
  • fresh cream to serve
 

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.
 

Read more on: bake  |  fruit
 

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