Recipes
Blush grapefruit curd tarts
These crumbly, melt-in-the-mouth pastry cups are filled with a deliciously zingy curd filling
These crumbly, melt-in-the-mouth pastry cups are filled with a deliciously zingy curd filling
(3 votes)
Cook: 1 Hour 30 Mins
Serves: 12
Price: 22p per serving
Nutritional Information
Each 72g serving contains
Energy
765kj
183kcal
765kj
183kcal
9%
Fat
8.6g
8.6g
Med
12%
12%
Saturates
5.3g
5.3g
Med
27%
27%
Sugars
12.2g
12.2g
High
14%
14%
Salt
0.05g
0.05g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1063kj/254kcal
Typical energy values per 100g:
1063kj/254kcal
Ingredients
125g plain flour, plus extra to dust
115g unsalted cold butter, diced
2tbsp cornflour
Juice and zest 2 red grapefruit
110g granulated sugar
2 eggs
1 kiwi, peeled and sliced
½ mango, thinly sliced
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
In a food processor, blitz the flour and 65g of the butter until it looks like fine crumbs. Add 1tbsp of the cornflour and 3tbsp cold water. Pulse to a soft dough.
3
On a floured surface, roll out the dough thinly. Cut out 12 x 7cm rounds and use to line a 12-hole fairy cake tray. Freeze for 10 mins.
4
Cover each round with baking paper and baking beans and bake blind for 10 mins. Remove the beans and paper, then bake for
5 mins until golden.
5
For the curd, simmer the grapefruit juice in a small pan until reduced by half.
6
Melt the remaining butter with the sugar in a glass bowl over simmering water. Stir in the juice, remaining cornflour, the zest and eggs. Cook very gently without boiling, stirring constantly, for 15 mins or until it thickens to a spreadable consistency. Pass through a sieve into a jug.
7
Divide between the 12 pastry cases and chill to set.
8
Cut the kiwi and mango into decorative shapes and arrange on top of each tart.