Ingredients
Florida Grapefruit Curd:
- 140g Florida Grapefruit juice
- 4g leaf gelatine (platinum grade)
- Zest of 2 Florida Grapefruit
- 4 large eggs, beaten
- 160g caster sugar
- 80g unsalted butter
Pastry:
- 140g unsalted butter
- 100g icing sugar
- 1 large egg, plus egg yolk for brushing
- Pinch salt
- 250g plain flour
- 1 tsp mixed spice
- 2 tbsp ground almonds
Italian Meringue
- 250g caster sugar
- 60g water
- 100g egg white
Instruction
- For the pastry, cream together the butter and icing sugar butter, then mix in the egg, salt, plain flour mixed spice, and ground almonds using a spatula.
- Once the dough comes together, knead lightly until you have a smooth ball, then flatten, wrap cling film and chill in the fridge for 2-3 hours or overnight.
- Roll out the pastry on a floured surface to a few mm thickness, then line 8 small (3 inch) pastry cases or one large (10 inch) pastry case. Chill in the fridge for 30 minutes and preheat the oven to 180C/160C fan/Gas 4.
- Blind bake the pastry for 15 minutes, then brush with beaten egg yolk and bake for a further 15 minutes until fully baked and golden in colour.
- For the Florida Grapefruit curd, first hydrate the gelatine in a bowl of cold water.
- In a saucepan, add the grapefruit juice, zest and the sugar. Place of a medium heat and whisk until the mixture begins to boil. Remove the pan from the heat and add the beaten eggs while continually whisking.
- Return the saucepan to the heat and continue to whisk until the mixture begins to boil, then remove from the heat and whisk in the butter and the drained gelatine.
- Pour the curd through a sieve into a bowl, then blend with a hand-held blender until silky smooth. Cover with cling film and leave until cool, then pour into the tart cases.
- For the Italian meringue, add the sugar and water to a saucepan, avoiding any splashes, then slowly heat the mixture.
- Keep heating the sugar syrup and when it reaches 115C, begin beating the egg white on high speed. When the syrup reaches 121C, remove the pan from the heat and pour the syrup onto the beaten egg white with continuous whisking. Continue to beat the mixture until the meringue is cool.
- Pipe the meringue onto the filled pastry case(s) and then blowtorch to finish.
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