Pink Grapefruit Curd Tartlets

I needed to make some curd for a pudding that I plan to bake on the Queen's Birthday long weekend. This recipe is the perfect solution for using up the extra curd!

These bite-sized tartlets are subtly sweet and not overly rich. Perfect sweet finale to a dinner party, will leave you and your guests completely satisfied. What better way to make a lasting impression.

Pink Grapefruit Curd Tartlets Recipe
(Recipe adapted from Donna Hay Magazine Aug/Sep 2008 issue: Blood Orange Curd Tartlets)
Makes 20

Ingredients

1/2 cup (75 g) plain all-purpose flour, sifted

1/2 cup (80 g) icing (confectioner's) sugar, sifted

4 egg whites

80g butters, melted

1 tbsp finely grated lemon rind

butter, extra, for greasing

Pink Grapefruit Curd

6 egg yolks

1/2 cup (125 ml) pink grapefruit juice, strained (you can replace pink grapefruit with orange or mandarin)

1 1/2 tbsp lemon juice

3/4 cup (165 g) caster (superfine) sugar

70 g cold butter, chopped

double (thick) cream, to serve

Method:

1. Preheat oven to 180C (355F).
2. Place the flour, icing sugar, egg whites, butter and lemon rind in a bowl and mix well.
3. Place 2 teaspoonfuls of the mixture on a lightly greased baking tray and spread to create a 10 cm circle. Repeat with remaining mixture, leaving space for the circles to spread.
4. Bake for 5-6 minutes or until light golden.
5. Remove and immediately place the rounds over glasses, pressing to create a tartlet case.* (see tips + tricks at bottom of post on how to make the tartlet cases)
   
   

   

6. Set aside and allow to cool.
7. For the pink grapefruit curd, place the egg yolks, orange juice, lemon juice and sugar in a saucepan over low heat and whisk to combine.
8. Cook, stirring constantly, for 8-10 minutes or until thickened.
9. Remove from heat and gradually add the butter, stirring well after each addition.
10. Pour into a bowl, press some plastic wrap or baking paper onto the surface so it is completely covered and refrigerate for 1 hour or until thickened.
    

    

11. Spoon the curd into the cases and top with cream. Makes 20.

Tartlet Cases: Place the hot rounds over the bases of upturned small glasses. Cover with a tea towel or (I use paper towel), to protect your hands, and press to create a case. You will need to work quickly or the rounds will cool and set and you won't be able to mould them.