Recipe for Dinner.
Sweet Grapefruit Tart.
1 x 18 cm/7 in Sweet Crumb Case or cooked pastry (paste) case (shell)
75 g/3 oz/1/2 cup sugar.
Finely grated rind and juice of 1 large lemon 25 g/1 oz/1/2 tbsp butter or margarine.
Cook the crumb case, it using, in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes. Mix the remaining ingredients together well and pour into the cooked flan case. Bake for 15 minutes. Allow to cool before serving.
Prepare as for Lemon Tart but use the rind and juice of an orange instead of a lemon.
Prepare as for Lemon Tart but use the rind and juice of 2 limes instead of a lemon.
225 g/8 oz/1/2 shortcrust pastry (basic pie crust)
4 egg yolks.
50 g/2 oz/1/2 cup caster (superfine) sugar.
Juice of 1 sweet grapefruit 25 g/1 oz/1/2 cup cornflour (cornstarch)
30 ml/2 tbsp cold water.
2 sweet grapefruit, segmented Grapefruit marmalade, warmed Lemon sorbet Cream.
Roll out the pastry on a floured pastry board and use to line a well-greased 23 cm/9 in flan tin (pie pan). Place a piece of crumpled foil on the pastry base and bake blind in a preheated oven at 225°C/ 425°F/gas mark 7 for 8 minutes. Remove the foil, then bake for a further 5 minutes to dry out. For the filling, whisk the egg yolks and sugar in a metal bowl for 8 minutes. Boil the grapefruit juice in a small saucepan. Blend the cornflour and cold water. Add to the boiling grapefruit juice and cook for 2 minutes. Gradually whisk this hot liquid into the egg mixture. Reboil the filling for 3-4 minutes until it thickens like a custard. Pour into the flan case (shell) and top with the grapefruit segments. Brush the top with hot, melted grapefruit marmalade. Chill. Serve with lemon sorbet and cream.