Ruby Red Grapefruit Tart with Pistachio Pastry

 

 

Tart ruby red grapefruits have a flavourful twist to the classic citrus curd tarts. When combined with sweet pistachio shortcrust pastry, you have a delicious winning combination.

INGREDIENTS

  • 200ml grapefruit juice

  • 150g caster sugar

  • 5 large free-range eggs

  • 100ml thickened cream

  • 1 tbsp unsalted butter

 Pastry:

  • 130g butter unsalted chilled and cubed

  • ½ cup caster sugar

  • 1 egg lightly whisked

  • 1 ½ cup all-purpose plain flour

  • 1 tsp vanilla extract

  • 1/3 cup pistachios nuts

 

METHOD

To make the pastry:

  1. Add the whole pistachio nuts into a small nut processor or coffee grinder. Blitz chopped up into a rough nut meal. Don’t worry if it is still a little rough as this will add texture to the pastry.

  2. Combine the flour, pistachio nut meal and caster sugar into a mixing bowl, add the chilled butter cut into cubes. Using your fingers rub the butter through the dry ingredients until it resembles a crumble mixture.

  3. Add the lightly whisked egg and vanilla extract and mix it through. Using your hands bring the pastry together into a ball and gently flatten it, be careful not to over work the pastry. Cover with cling wrap and place in the fridge to rest for at least 30 minutes. The pastry can also be premade the day beforehand.

  4. Preheat the oven to 180°C

  5. Lightly grease a round 25cm diameter tart tin with a removable base.

  6. Take the pastry out of the fridge. Roll out the pastry to 4mm thick between two sheets of baking paper. Lay the pastry over the pie tin gently pressing into the sides, trim off any excess.

  7. Line the pie crust with a piece of baking paper, fill with baking beads (dried beans or rice work well). Blind bake in the oven for 25 - 30 minutes until the pastry is lightly golden. Remove from the oven and place on a wire cooling rack to cool down completely.

 

To make the custard filling:

  1. Combine the grapefruit juice and caster sugar together in a stainless-steel mixing bowl over a saucepan of simmering water, stir to dissolve the sugar.

  2. In a separate stainless steel bowl whisk together the eggs.

  3. Using a measuring cup, add 1/2 a cup of the simmering grapefruit juice into the whisked egg bowl, quickly whisking the two together. Follow the process of slowing adding the hot juice a little at a time to the eggs while whisking until all the juice has been added and mixed together.

  4. Turn the saucepan of simmering water down slightly and place the bowl back over the top. Keep whisking to prevent the custard from forming lumps while it thickens. There will be a frothy layer on top, this will go once the eggs are cooked.

  5. Once the custard has become thick and is coating the back of a spoon (can take up to 10 minutes) add the cream and stir through with a spatula. Keep stirring around the edges while it thickens up further.

  6. Stir in the butter, once it has melted through pour out the custard into the precooked tart crust. Lightly tap the side of the tin to help level out the custard. If you use a spatula it will leave marks.

  7. Set aside to cool completely, then place covered in the fridge to set further. The tart can be made the day beforehand.

  8. To serve thinly slice fresh slices of grapefruit into quarters and arrange around the edge of the tart. Sprinkle over with extra chopped pistachio nuts.

 

Prep time: 30-40 minutes plus resting time for the pastry.

Cook time: 25 - 30 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.