For 6 people :
For the shortcrust pastry:
- 250 g of flour
- 125 g of butters
- 70 g of sugar
- 2 eggs yolk
- 5 cl of water
- 1 pinch salt
For the grapefruit cream :
- 1 pink grapefruit
- 150 g of sugar
- 3 eggs
- 1 tablespoon of cornstarch
For the meringue:
- 2 egg whites
- 100 g powdered sugar
- 1/2 teaspoon baking powder
For the shortcrust pastry:
Preheat oven to 180°C (gas mark 6-7).
Blanch the yolks with the sugar and soften the mixture with the water.
Mix flour and butter by hand to obtain a sandy dough.
Pour the liquid mixture into the dough and form into a ball.
Roll out the shortcrust pastry in a mould (25 cm in diameter) and line with greaseproof paper.
Bake for 20 minutes at 180°C
For the grapefruit cream :
Wash the grapefruits and remove the zest from 1/2 grapefruit.
Place the zest in a saucepan, squeeze the grapefruit and pour in the juice.
Add the sugar and cornstarch, stirring with a whisk.
Start heating over low heat.
Beat the eggs in a bowl and stir into the grapefruit juice.
Place over high heat and continue to stir.
The mixture will begin to thicken.
Always stir once the eggs have been added, as the cream may burn.
Remove from the heat and pour the mixture over the cooked tart shell, leaving to cool.
For the meringue:
Reduce oven temperature to 120°C
Beat egg whites until stiff with a pinch of salt.
Once the mixture begins to stiffen, add the sugar and yeast and mix until the snow is firm.
Cover the grapefruit cream with meringue, then place the tart in the oven at 120°C/150°C for about 10 minutes, until the meringue browns.
Leave to cool and enjoy with this year’s (or the previous year’s) rosé.
