Tuesday, 12 May 2015

Grapefruit Meringue Tart

This for those fancy summer parties. When you want to impress someone, with a very pretty, but tasty dessert with a twist on a classic. I love lemon tart, so this grapefruit tart, I also love. It's so fresh and zingy, perfect for a evening summer party. It can easily be made in advance, but not more than a day as otherwise the pastry will go soggy. 
I decided to make individual portions, as I think they look cute, and it takes less time for the pastry to cook, and the curd to set. A larger tart would work just as well, then cut into slices. 
I have also left excess pastry around the edge, but feel free to tidy it up and make them neat. I piped around with Italian meringue which I then blowtorched, but you could also pipe it on top, to make it more like a traditional meringue tart. I garnished with mint and grapefruit, to add colour and texture, but if your really trying to impress, scatter edible flowers and gold leaf. 


For the pastry: 
375g flour
125g icing sugar
pinch of salt
140g butter
1 egg yolk

for the curd:
1 1/2 tsp powdered gelatin
3 tbsp cold water
115g unsalted butter
266g granulated sugar
3 eggs
3 egg yolks
1 cup fresh grapefruit juice
2 tsp grated grapefruit zest
1- 1 1/2 tbsp lemon juice

fresh mint leaves

1. Make the pastry, rub in the butter with the flour, sugar and salt, until breadcrumb texture.
2. Add in the egg yolk and bring together.
3. lightly knead, roll out and line greased tins. freeze the pastry cases for about 30 mins.
4. Meanwhile preheat the oven to 190°/gas 5.
5. Fill the tart cases with baking beans, and bake blind for 15 mins, take out the beans. Bake for a further 10 mins or until golden brown.cool
6. Whilst the cases are cooling, make the curd. Whisk together the water and gelatin, set aside.
7. In a bowl cream together the butter and sugar, until light and fluffy.
8. Slowly add the eggs and egg yolks, beat for 1 more minute.
9. Add in the grapefruit juice and mix. 
10. Pop over a pan of simmering water, whisking frequently, until it thickens enough to coat the back of a spoon.Remove from the heat, strain if needed.
11. Heat up the gelatin to dissolve.
12. Add the gelatin, zest and lemon juice to the curd, and whisk together. Adjust lemon juice to taste.
13. Pour into the cooled tart cases, pop into the fridge until set.
14. To serve pipe blobs of Italian meringue, and scatter grapefruit pieces and shredded mint.

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