Grapefruit tart

Name: Grapefruit tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 200 g Flour; 225 g Sugar; 7-10 Tbsp Salt; 2 Eggs (size M); 175 g Butter; 2 rosé grapefruits; 3 TABLESPOONS Cornstarch; 4 Egg yolk (size M); 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp dried pulses

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

200 g Flour
225 g Sugar
7-10 Tbsp Salt
2 Eggs (size M)
175 g Butter
2 rosé grapefruits
3 TABLESPOONS Cornstarch
4 Egg yolk (size M)
1 TABLESPOON Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Grease
baking paper
7-10 Tbsp dried pulses

Directions

1
Knead flour, 35 g sugar, 1 pinch of salt, 1 egg and 100 g butter in flakes to a smooth dough. Cover and chill for about 30 minutes. Grease the cake pan (12 cm Ø) with a removable base. Roll out the dough thinly in portions on a floured work surface. Cut out circles (approx. 14 cm Ø) and line the moulds with them. Cut off protruding edges.
2
Place baking paper on the dough, cover with legumes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Carefully remove the baking parchment with the pulses. Bake the tartlets for another 8-10 minutes, let them cool down. For the cream, squeeze out grapefruit, measure 200 ml juice. Pour the starch into an ovenproof bowl and stir until smooth with the juice. Separate 1 egg. Set aside the egg white. Stir 5 egg yolks and 150 g sugar into the juice mixture. Add 75 g butter in flakes. Heat everything over a hot water bath while stirring until the cream thickens.
3
Separate 1 egg. Set aside the egg white. Stir 5 egg yolks and 150 g sugar into the juice mixture. Add 75 g butter in flakes. Heat everything over a hot water bath while stirring until the cream thickens. Spread the cream in the moulds and chill for about 1 hour. Beat the egg whites until stiff, adding 40 g sugar and salt. Distribute with a teaspoon in the middle of the tartlets. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: not suitable/ gas: level 4) for about 5 minutes until golden brown. Let them cool down. Decorate with mint and dust with icing sugar
4
Spread the cream in the moulds and chill for about 1 hour. Beat the egg whites until stiff, adding 40 g sugar and salt. Distribute with a teaspoon in the middle of the tartlets. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: not suitable/ gas: level 4) for about 5 minutes until golden brown. Let them cool down. Decorate with mint and dust with icing sugar
5
waiting time approx. 2 hours