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Treat yourself to these sweet, guilty pleasures
28 Nov- 04 Dec, 2015
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Grapefruit Tart
Grapefruit Tart

INGREDIENTS

· 1 package pure butter shortbread
· 5tbsp butter, melted
· 1½ cup sugar
· 6tbsp cornstarch
· 1/8 tsp salt
· 2 cups fresh red grapefruit juice
· 4 egg yolks
· 2tsp red grapefruit rind, grated
· 3 red grapefruit, peeled and sectioned


METHOD
Process shortbread in a blender until it reaches crumb consistency. Stir together shortbread crumbs, three tablespoons sugar and two tablespoons melted butter in a small bowl. Press mixture lightly into a greased 9-inch tart pan and bake at 175°C until light brown then set aside.
Combine half cup sugar, cornstarch and salt in a medium-size, heavy saucepan. Whisk in juice and egg yolks and cook over medium-high heat, whisking constantly until mixture thickens and boils. Remove from heat then stir in the remaining butter and rind.
Pour filling into prepared tart shell and cover surface with plastic wrap, chill for at least two-and-a-half hours. Place red grapefruit wedges in an 8-inch baking dish. Sprinkle with two tablespoons sugar, and chill until ready to assemble. Drain grapefruit and arrange segments with their edges facing border of tart. Arrange remaining segments around the tart, slightly overlapping to cover filling completely. Serve immediately, and chill leftovers.


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