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Mini Grapefruit Meringue Pies
Veg
CD DP 35mins
Courtesy
beautifulcountrybeautifulfruit
Makes
4 individual pies
Cold Vegetarian
Fruit Nuts Dessert
Ingredients
375g ready made shortcrust pastry
2 pink grapefruit, segmented
For the curd
3 pink grapefruit juiced (make about 200ml) and grated rind of 1
1 tsp lemon juice
150g caster sugar
6 egg yolks (keep 3 whites back for the meringue)
Pinch of salt
50g unsalted better
For the meringue
3 egg whites
150g caster sugar
1tsp crushed pistachios
Instructions
1. Preheat the oven to 180°C, roll out the pastry and line the pastry in 4
individual tart cases.
2. Then line with greaseproof paper over the
top and add some baking beans. Bake for 15 minutes, then take out the beans and
finish off until golden.
3. Then go on to make the curd. Place a saucepan of water on to boil, and in a
bowl that fits snugly on top of the saucepan, add the grapefruit juice, lemon
juice, zest, egg yolks, butter, sugar and salt, this cooking method is called en
bain marie.
4. Place the bowl on top of the saucepan and heat while whisking until
thickened. Then take off and pour into the tart cases.
5. Whisk the egg whites to soft peaks, and gradually add the sugar, one spoon at
a time, whisking in-between, until stiff and glossy. Then spoon onto the tarts
and top with a sprinkling of crushed pistachios.
6. Finally pop back in the oven for 15 minutes until a little golden and serve
with the refreshing grapefruit segments on the side.
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