Ingredients
- 500g plain flour
- 250g butter
- 3-4 tbsp cold water
Filling Ingredients
- 6 eggs
- 150g sugar
- 2 Florida Grapefruit – juice of 2 and zest of 1
- 1 tsp vanilla extract or 1 vanilla pod
- 200ml double cream
Topping Ingredients
- 60g caster sugar for the brûlée topping
Preparation
1. Mix the flour and butter in a large mixing bowl; use your finger tips to rub the butter into the flour to form a crumble-type texture.
2. Add the cold water and mix together with a metal spoon to create a ball of pastry dough.
3. Rest in the fridge for 10 minutes before you roll out into a circle and line a 25cm fluted tart ring.
4. The pastry should be approximately 1/2cm thick.
5. Once your pastry is in the tin, place in the fridge to rest before filling as this will help relax the pastry and prevent it from shrinking during the baking process.
6. When the pastry has rested for 20 minutes, remove from the fridge and line with a sheet of baking parchment, then fill with baking beans and bake in a pre-heated oven at 170c for 15 minutes.
7. Meanwhile, to make the filling, crack the eggs into a bowl and add the sugar.
8. Whisk together before adding the zest of 1 Florida Grapefruit and all the juice of the fruit.
9. Add in the vanilla and pour over the cream.
10. Whisk until combined, then carefully remove the tart case from the oven.
11. Lift out the baking parchment holding the baking beans.
12. Place the tart tin onto an oven tray as this will help you transfer to the oven without spilling.
13. Pour the egg mixture into the tart case and return to the oven.
14. Turn the heat down to 160c and bake for 30-35 minutes or until the filling has set.
15. Once the tart is cooked, open the oven door and switch the heat off.
16. Let the tart cool for 10 minutes in the oven as it will help prevent cracking.
17. To brûlée the top, scatter with caster sugar and use a blow torch to caramelise the sugar.
