GRAPEFRUIT CURD TART WITH ORANGE CREAM

PREP + COOK TIME 1 HOUR (+ COOLING & REFRIGERATION) SERVES 6

150g butter, softened

1 tablespoon finely grated lemon rind ½ cup (110g) caster sugar

3 egg yolks

¾ cup (110g) self-raising flour

2/3 cup (100g) plain flour citrus fruit slices (see tips on

page 103), to serve icing sugar, to dust

GRAPEFRUIT CURD

1 cup (250ml) freshly squeezed

grapefruit juice

1 cup (220g) caster sugar

1 egg

3 egg yolks

1½ tablespoons cornflour

100g butter, chopped

ORANGE CREAM

300ml thickened cream

1 tablespoon icing sugar

1 teaspoon finely grated orange rind

1 Make grapefruit curd.

2 Preheat oven to 180°C/160°C fan. Lightly grease a 12.5cm x 35cm rectangular loose-based tart tin.

3 Beat butter, rind and sugar in a bowl with an electric mixer until light and fluffy. Add egg yolks, beating well. Add flours; beat until dough comes together. Press mixture over base and sides of tin.

4 Bake pastry for 25 minutes or until golden. If centre has risen, push it down with a clean tea towel. Cool to room temperature.

5 Fill pastry case with grapefruit curd; refrigerate for 30 minutes.

6 Meanwhile, make orange cream.

7 Serve tart topped with orange cream and citrus slices. Dust with icing sugar. GRAPEFRUIT CURD

Place juice, sugar, egg, egg yolks and cornflour in a medium heavy-based saucepan over medium heat; whisk for 7 minutes or until mixture is thickened and coats the back of a wooden spoon. Remove pan from heat. Add butter, one piece at a time, whisking until smooth. Transfer to a medium bowl. Cover surface with plastic wrap; refrigerate until cold. Curd will thicken.

ORANGE CREAM

Beat ingredients in a small bowl with an electric mixer until soft peaks form.