| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Fruits |
Vegetarian |
Veg3, Vegetarian |
1 |
Servings |
INGREDIENTS
| 5 |
oz |
Plain flour |
| 1 |
T |
Icing sugar |
| 3 |
oz |
Butter, diced |
| 1 |
|
Free-range egg yolk |
| 1 |
T |
Florida pink grapefruit |
|
|
juice |
|
|
Finely grated rind and juice |
|
|
of 1 large |
|
|
Florida pink grapefruit |
|
|
Finely grated rind and juice |
|
|
of 2 lemons |
| 4 |
|
Free-range eggs, beaten |
| 8 |
oz |
Caster sugar |
| 4 |
oz |
Unsalted butter, diced |
| 1 |
|
Florida pink grapefruit |
|
|
peeled and |
|
|
segmented |
|
|
A little Florida pink |
|
|
grapefruit rind |
|
|
Fresh sprigs of mint |
INSTRUCTIONS
Sift together the flour and icing sugar. Rub in the butter until it
resembles fine breadcrumbs. Stir in the egg yolk, grapefruit juice and
enough cold water to form a smooth dough. Wrap in cling film and chill
in the refrigerator for 30 minutes. Meanwhile, place the grapefruit
and lemon rind and juice, eggs, sugar and butter in a heatproof bowl
standing over a pan of simmering water. Stir gently for 5 minutes
until the sugar has dissolved, then continue cooking gently for 20
minutes or until the curd thickens. Remove from heat and leave to
cool. Roll out the pastry on a lightly floured surface and use to line
4 x 4in / 10cm round individual fluted flan tins. Fill with
greaseproof paper and baking beans and place in a pre-heated oven at
200øC/400øF/Gas mark 6 and bake blind for 10 minutes. Remove from
the oven, remove paper and beans, then return to oven for a further 5
minutes or until lightly browned. Leave to cool. Fill the cases with
the grapefruit curd, top with the grapefruit segments, decorate with
rind and mint and serve immediately. Note: If you have any grapefruit
curd left over, simply transfer it to a sterilised jar, cover, label
and store in a cool place for up to a month. Converted by MC_Buster.
NOTES : Makes 4 Converted by MM_Buster v2.0l.
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