Grapefruit Shortcrust Tart

Preparation

Step 1 : Make the shortcrust dough

In a bowl, mix the flour with the icing sugar, then rub in the cold butter cut into small cubes until the mixture looks sandy. Add one egg and bring the dough together into a ball without overworking it.

Wrap the ball in plastic wrap and chill for 30 minutes.

Step 2 : Line and blind bake the base

Preheat the oven to 180°C. Roll out the dough on a floured surface and line a buttered 24 cm tart tin. Prick the base with a fork and cover it with baking paper filled with baking beans.

Blind bake for 20 minutes, remove the beans and bake for a further 5 minutes until golden. Leave to cool.

Step 3 : Make the grapefruit cream

Zest one grapefruit and squeeze out the juice. In a saucepan, warm the juice with the zest, sugar and cream. Dissolve the cornflour in a little cold juice and pour into the pan, whisking until thickened.

Off the heat, add the gelatine (pre-soaked in cold water) and the second beaten egg, stirring briskly. Let it cool slightly.

Step 4 : Fill the tart

Pour the grapefruit cream over the cooled shortcrust base and level the surface with a spatula. Chill for at least 1 hour so the cream sets.

Step 5 : Cut the segments and finish

Segment the grapefruits by removing the white pith, then detach the segments from the membranes. Arrange them in a pretty rosette over the chilled cream.

Serve the tart well chilled, dusted with a little icing sugar for an elegant finish.