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 (Makes 20)
(Recipe adapted from Donna Hay Magazine: Blood Orange Curd Tartlets)
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:
- Preheat oven to 180C (355F).
- Place the flour, icing sugar, egg whites, butter and lemon rind in a bowl and mix well.
- 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.
- Bake for 5-6 minutes or until light golden.
- 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)
- Set aside and allow to cool.
- 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.
- Cook, stirring constantly, for 8-10 minutes or until thickened.
- Remove from heat and gradually add the butter, stirring well after each addition.
- 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.
- 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.