I was very happy to be invited to a friends house for dinner this weekend. It’s nice to have a reason to cook a sweet treat.
I’ve loads of grapefruits at the moment and decided to make a grapefruit and ginger tart. It has a fresh ginger shortcrust, grapefruit curd filling, and crunchy topping of crystalized ginger and grapefruit zest. It was perfect.
Serves 6-8 people
|3 (approximately)||grapefruit, zest of|
|⅓ (approximately)||cup||raw sugar|
|1||tablespoon||fresh minced ginger|
|1||cup||raw caster sugar|
Remove the zest of the grapefruit. I have a special zesting tool that removes zest in long strips. If you don’t have one of these, use a vegetable peeler then cut the zest into matchsticks with a sharp knife. Place the grapefruit zest in a bowl of water for a few hours, or overnight, to remove the bitterness.
To make the pastry, sift the flour into a bowl with the sugar. Cut the butter into small cubes. Rub the butter and into the flour mixture. Add the egg and ginger and gently knead the dough together. Cover the dough and refrigerate for two hours.
To make the topping, peel the ginger. Using the long blade on your vegetable grater (or a mandolin) slice the ginger with the grain into very thin pieces. Cut those slices into matchsticks. Place the ginger matchsticks in a small saucepan with some water and bring them to the boil, drain the ginger, add new water and boil again.
Drain the grapefruit zest. Weigh the ginger and zest and return them to the saucepan. Weigh out the same amount of sugar and add this to the pan with a spoonful of water. Bring the contents to the boil and cook till they ginger and zest are a dark golden colour and the pan is pretty much dry. Line a tray with foil or baking paper. Arrange the candied ginger and zest on the tray, separating the pieces as best you can. Put them aside to set.
Remove the pastry from the fridge and roll it to about 3 millimeters thin and line a 25 centimeter flan tin. Do not trim the excess. Return the pastry case to the fridge for half an hour.
Preheat the oven to 180oC. Line the pastry case with baking paper and baking weights. Blind bake the pastry for 15 minutes, or till it begins to golden. Remove the pastry weights and paper and return the pastry to the oven for 15 minutes or till the pastry is golden and crisp all the way through.
Meanwhile, make the filling. Gently beat the eggs and add the sugar. Sift over the corn flour, gently folding to avoid lumps. Add the grapefruit juice. Do not over beat this mixture.
Pour the filling into the pastry case and return it to the oven. Reduce the oven temperature to 160oC and bake for 30 minutes, or till the custard is set, with a slight wobble. Remove the tart fro the oven and set aside to cool.
Arrange the candied ginger and zest atop the tart.
Serve the tart at room temperature with a dollop of cream, mascarpone or frozen yoghurt.