Pink Grapefruit Pie

Ingredients

Directions

1. 1

   Knead flour, 100 g butter in flakes, salt, 100 g sugar, vanillin sugar and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out the short pastry on a floured work surface to a rectangle (approx. 30 x 22 cm). Line a greased rectangular tart mould (28 x 20 cm) with it, press the edges together. Prick the base several times with a fork. Line the tart base with baking paper, place dried peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.

2. 2

   Peel 2 grapefruits so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the parting skins, collect the juice. Cut the fillets into small pieces and let them drip off. Squeeze 3-4 grapefruits, measure 500 ml juice. Boil up juice, 150 g sugar and 10 g butter. Stir starch and a little cold water until smooth and thicken the juice. Boil up while stirring. Separate 3 eggs. Put the egg whites in a cool place. Whisk egg yolks and 4 tablespoons of thickened juice, fold into the cream. Fold in grapefruit fillets. Remove tart from the oven.

3. 3

   Stir starch and a little cold water until smooth and thicken the juice. Boil up while stirring. Separate 3 eggs. Put the egg whites in a cool place. Whisk egg yolks and 4 tablespoons of thickened juice, fold into the cream. Fold in grapefruit fillets. Remove tart from the oven. Remove dry peas and baking paper and let cool down for about 10 minutes. Pour hot cream into the tin and spread. Let it cool down a little, then put it in a cool place for about 45 minutes. Beat the egg whites until stiff, then pour in 100 g sugar. Beat the beaten egg whites until the sugar dissolves, then spread wavy on the cream. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes until golden brown and serve soon

4. 4

   Remove dry peas and baking paper and let cool down for about 10 minutes. Pour hot cream into the tin and spread. Let it cool down a little, then put it in a cool place for about 45 minutes. Beat the egg whites until stiff, then pour in 100 g sugar. Beat the beaten egg whites until the sugar dissolves, then spread wavy on the cream. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes until golden brown and serve soon

5. 5

   1 1/2 hours waiting time