So what else do you do with delicious citrus? Maybe get a little tarty!
- [For the pastry]
- 100g unsalted butter, softened to room temperature
- 100g icing sugar
- A pinch of salt
- 1 egg yolk, save the egg white
- 250g flour
- [For the custard]
- 5 eggs
- 3/4 cup caster sugar
- 300ml thickened cream
- 1 ruby grapefruit
- [For the pastry]
- Heat your oven to 180C.
- Cream the butter and sugar till it lightens in colour and texture.
- Mix through the egg yolk and salt, then add the flour and, using your hands, mix till it just comes together. If the mixture is too dry to come together, you can add a tablespoon of water at a time, till the mixture just holds it’s shape.
- Chill the mixture for 20 min, then roll it out between two sheets of baking paper till 3mm thick. Use the pastry to line a 20″ tart pan with a removable base, making sure to press it gently into the corners, and trim the edges.
- Crumple up some baking paper and carefully line the inside of the pastry. Fill the cavity with rice or pastry blinds, and bake till the edges are brown – about 20mins.
- Then carefully remove the baking paper and blinds, and return the pastry shell to the oven, and turn the oven down to 140C.
- Bake for a further 20 min or so, or till the base of the tart firms up.
- Brush the hot base with the leftover egg white to seal it, then leave to cool slightly.
- Zest the grapefruit into a bowl, and add the juice. Add the remaining ingredients to the zest and juice, and whisk till combined. Pour the mixture carefully into the pastry shell, and bake at 140C till the tart is set around the edges, but thickly wobbly in the middle. The temperature of the filling should be slightly over 70C or so.
- Turn the oven off and leave the tart in the oven with the door ajar for 10 minutes, before removing it to cool completely before consuming.
- Unmould and serve.
- <img src=”https://farm9.staticflickr.com/8652/15415709163_db04651280_o.jpg”>
I know it’s not exactly scientific, but I am one of those people who judge the done-ness of a tart based on the wobble test. This requires you to check the tart pretty often, and because I don’t bake this tart all that often, I actually forgot about the tart in the oven on the day I was taking the photo, and the tart ended up over-baked. If you see the filling stat to dome up, it’s a surefire sign that the filling is over done, and it’ll be slightly eggy.
But you know, in an egg tart sort of way, so not too bad. If that happens to you, well, it happens to every one at least once, and um, just rebrand it as a new kind of egg tart!