Cooking class

Queen of Tarts The beauty of this tart is the easy biscuit pastry which is pressed into the tin rather than rolled. The curd is delightfully tangy, embellished with cream and a trio of citrus slices.

Grapefruit curd tart with orange cream SERVES 6 PREP + COOK TIME 1 HOUR (+ REFRIGERATION + COOLING TIME)

150g butter, softened 1 tablespoon finely grated lemon rind

½ cup (110g) caster sugar 3 egg yolks

¾ cup (110g) self-raising flour ⅔ cup (100g) plain flour citrus fruit slices (see Test Kitchen tips), to serve 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 GRAPEFRUIT CURD Place juice, sugar, whole 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.

2 Lightly grease a 12.5cm x 35cm rectangular loosebased tart tin. Beat the butter, rind and sugar with an electric mixer until creamy. Beat in egg yolks. Add flours; beat until dough just comes together. Press dough mixture over base and sides of tin. Prick pastry base with a fork and freeze for 15 minutes.

3 Preheat oven to 180°C (160°C fan-forced).

4 Bake the pastry for 25 minutes or until golden.

If the 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 ORANGE CREAM Meanwhile, beat ingredients in a small bowl with electric mixer until soft peaks form.

7 Serve tart topped with the Orange Cream and citrus slices.

Undecorated tart suitable to freeze.