A twist on the classic Lemon Tart, with this one using another citrus favourite instead.
Lemon Tart is one of my favourite things in life, let alone the kitchen. However, even I like mixing it up a little bit and this Grapefruit Curd tart is just that – reminiscent of something classic with a twist of something new. Grapefruit Curd is super easy and super delicious. Topped with toasted meringue and some passionfruit for added zing.
250g plain flour
2 egg yolks
80g granulated sugar
90ml fresh grapefruit juice
20ml passionfruit juice
110g caster sugar
5 eggs + 3 egg yolks
40g butter, cold and cubed
zest of 1 grapefruit
Beat the butter and sugar together until pale and fluffy. Add the egg yolks and water and beat again. Add the flour in 4 increments, beating in between each addition.
Wrap in cling film and place in the fridge for 2 hours. Once chilled, Preheat the oven to 200°C/380°F and roll out on a floured surface until around 3-4mm in thickness and mould into the tart tin of your choice. Poke holes in the bottom of the pastry case and line with greaseproof paper, filling the case with baking beans.
Bake for 15 minutes before removing the baking beans and greaseproof and bake for a further 5 minutes. Leave to cool.
Add all the ingredients apart from the butter into a bowl and heat slowly over a bain marie for 7-10 minutes, until thickened. Stir with a whisk constantly. Once ready, remove from the heat and add the butter, whisking it in to emulsify it. Place some plastic wrap over the curd, pressing it flat to touch the curd to prevent a skin from forming and leave to cool in the fridge for several hours.
Once cold and firmed up, spoon into the pastry cases and leave in the fridge to set. I topped mine with Swiss meringue and some passionfruit pulp.