Grapefruit Meringue Tart

French tart with meringue and grapefruit custard cream is an invincible combination of tastes for all the lovers of this fragrant fruit.
This meringue tart can be stored for a maximum of 24 hours in the refrigerator
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MERINGUE TART WITH GRAPEFRUIT CREAM

Ingredients (form 26 cm)

FOR TART

  • 125 g Flour
  • 100 g Butter
  • 25 g Sugar
  • 1/2 tsp Baking Powder
  • 2 Egg Yolks
  • A pinch of Salt

FOR CREAM

  • 25 g Butter
  • 2 Egg Yolks
  • 80 g Sugar
  • 1 Grapefruit (150 ml of grapefruit juice)

FOR FILLING

  • 1 Grapefruit
  • Starch

FOR MERINGUE

  • 4 Egg Whites
  • 200 g Sugar
  • 2 tsp Starch

INSTRUCTIONS

Tart

Sift flour into a bowl, add sugar, a pinch of salt and baking powder, and mix the dry ingredients with a spoon.

Dice the cold butter; add the butter into the flour. Quickly grind the butter with flour until crumbs. Add 2 egg yolks and quickly knead the dough.

Grease a form with a diameter of 26 cm with butter, line out with baking paper. Put the dough into the form; pierce the surface with the fork.

Bake for 20 minutes at 170C.
Remove from the oven. Leave to cool slightly.

Grapefruit Cream

Squeeze the juice of one grapefruit (approximately 150 ml)

Mix the yolks with sugar in a glass bowl, beat with a mixer until the yolks whiten and increase in volume. Put the bowl on a water bath, constantly stirring with a spatula, add butter.

When the butter dissolved, add the grapefruit juice. Cook on a water bath, constantly stirring with a spatula, about 35 minutes. The cream is ready when the spatula leaves a line on the bottom of the bowl.

Put the cream on the tart.

Grapefruit Filling

Peel the grapefruit. Cut the flesh of grapefruit using membranes as guides. Leave the grapefruit to drain on the strainer. Cut the grapefruit into small slices. Sprinkle some starch through a strainer on the grapefruit. Put the grapefruit slices on the cream.

Meringue

Beat the whites with a pinch of salt, when they begin to froth add sugar in 2-3 portions. Beat the whites until stable peaks. Sift 2 teaspoons of starch into whites through a strainer, gently stir. Put the meringue on the tart.

Bake for 20 minutes at 170C, then lower the temperature and bake for another 20 minutes at 60C.
Leave the tart to cool completely.

French tart with meringue and grapefruit custard cream
    French tart with meringue and grapefruit custard cream is an invincible combination of tastes for all the lovers of this fragrant fruit

    Grapefruit Meringue Tart

    Servings: 8

Ingredients

    FOR TART
  • 125 g Flour
  • 100 g Butter
  • 25 g Sugar
  • 1/2 tsp Baking Powder
  • 2 Egg Yolks
  • A pinch of Salt
  • FOR CREAM
  • 25 g Butter
  • 2 Egg Yolks
  • 80 g Sugar
  • 1 Grapefruit (150 ml of grapefruit juice)
  • FOR FILLING
  • 1 Grapefruit
  • Starch
  • FOR MERINGUE
  • 4 Egg Whites
  • 200 g Sugar
  • 2 tsp Starch

Instructions

  1. Sift flour into a bowl, add sugar, a pinch of salt and baking powder, and mix the dry ingredients with a spoon. Dice the cold butter; add the butter into the flour. Quickly grind the butter with flour until crumbs. Add 2 egg yolks and quickly knead the dough. Grease a form with a diameter of 26 cm with butter, line out with baking paper. Put the dough into the form; pierce the surface with the fork. Bake for 20 minutes at 170C. Remove from the oven. Leave to cool slightly.
  2. Squeeze the juice of one grapefruit (approximately 150 ml) Mix the yolks with sugar in a glass bowl, beat with a mixer until the yolks whiten and increase in volume. Put the bowl on a water bath, constantly stirring with a spatula, add butter. When the butter dissolved, add the grapefruit juice. Cook on a water bath, constantly stirring with a spatula, about 35 minutes. The cream is ready when the spatula leaves a line on the bottom of the bowl. Put the cream on the tart.
  3. Peel the grapefruit. Cut the flesh of grapefruit using membranes as guides. Leave the grapefruit to drain on the strainer. Cut the grapefruit into small slices. Sprinkle some starch through a strainer on the grapefruit. Put the grapefruit slices on the cream.
  4. Beat the whites with a pinch of salt, when they begin to froth add sugar in 2-3 portions. Beat the whites until stable peaks. Sift 2 teaspoons of starch into whites through a strainer, gently stir. Put the meringue on the tart. Bake for 20 minutes at 170C, then lower the temperature and bake for another 20 minutes at 60C. Leave the tart to cool completely.
    meringue tart, grapefruit tart, grapefruit cake