Grapefruit Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">Zest of 2 pink grapefruits</li><li class="ingredients-single-item">150ml freshly squeezed grapefruit juice (about 2 medium grapefruits)</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">2 pink grapefruits, segmented</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Microplane or fine grater</li><li class="equipment-single-item">Citrus juicer</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the shortcrust pastry. Place the flour, icing sugar and salt in a food processor and pulse briefly to combine. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs (keeping the butter cold creates flaky layers in your pastry). Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just comes together – add the extra tablespoon of water only if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and gently shape into a disc without overworking (overworking develops gluten, making pastry tough). Wrap in cling film and refrigerate for at least 30 minutes – this relaxes the gluten and firms the butter, ensuring your pastry won't shrink during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll the chilled pastry on a lightly floured surface to about 3mm thickness and a diameter large enough to line your tart tin. Carefully lift the pastry using your rolling pin and drape it over the tin. Gently press into the fluted edges, trimming any excess with a sharp knife. Prick the base several times with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is dry and lightly golden. The bottom should feel sandy to the touch, not doughy. Remove from the oven and reduce the temperature to 160°C (140°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry cools slightly, make the custard filling. In a bowl, whisk together the eggs and caster sugar until pale and slightly thickened. Add the grapefruit zest and juice, whisking to combine. Gently stir in the double cream – the acid in the grapefruit will begin to thicken the cream, so work quickly but gently to maintain a smooth mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the tart shell on a baking tray (this makes it easier to transfer to the oven without spilling). Pour the custard mixture into the pastry case, filling it about 5mm from the top (the custard will puff slightly during baking). Carefully transfer to the oven and bake for 25-30 minutes until the filling is just set but still has a slight wobble in the center – like a good crème brûlée.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours or ideally overnight. This setting time allows the custard to firm up perfectly and the flavors to meld together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To prepare the grapefruit segments, slice off the top and bottom of each grapefruit, then with a sharp knife, follow the contour of the fruit to remove all peel and pith. Working over a bowl to catch the juices, carefully cut between the membranes to release clean segments.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Before serving, arrange the grapefruit segments decoratively on top of the custard. Heat the apricot jam with water in a small saucepan until melted and smooth. Using a pastry brush, gently glaze the grapefruit segments for a professional shine and to prevent them from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully remove the tart from the tin by placing it on a can and gently easing the outer ring downward. Slide the tart onto a serving plate. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Serve chilled for the perfect balance of tangy grapefruit and creamy custard against crisp pastry.</li></ol>