Grapefruit And Pepper Meringue Tartlets Recipes
GRAPEFRUIT TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
- For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
- Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.
GRAPEFRUIT MERINGUE PIE
There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. -Barbara Soliday, Winter Haven, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 433 calories, Fat 16g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 204mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
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GRAPEFRUIT AND PEPPER MERINGUE TARTLETS RECIPE - BBC FOOD
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Cuisine FrenchCategory DessertsServings 6
- To make the grapefruit curd, measure 90ml/6 tbsp of grapefruit juice into a pan and whisk together with the zest, sugar, salt and eggs over a gentle heat.
- Once the curd is as thick as puréed tomatoes and has released a bubble or two, take it off the heat and whisk in the butter a cube at a time. Pour into a bowl and cover with clingfilm, placing it in direct contact with the curd to prevent a skin forming.
- To make the biscuit base, preheat the oven to 180C/350F/Gas 4 and butter six 8x5cm/3x2in metal dessert rings.
- Cream together the butter and sugar with the salt and lemon zest until fluffy and pale in colour. Add the egg yolks and continue to beat.
- Sift the flour and baking powder together, add to the creamed mixture and continue beating until the dough comes together as a smooth paste.
- Pipe the dough into the rings in a spiral working from the outside towards the centre until the base is completely covered by a 3–4mm layer, then pipe a ring round the edge to create a little dip for the curd to sit in.
- Remove the biscuit base from the oven and leave to cool for a couple of minutes before running a small sharp knife around the inside of each ring to release the biscuit.
- To make the meringue, put the sugar into a pan with 40ml/1fl oz water and place on a high heat. Bring to the soft-ball stage (118C on a sugar thermometer) which will take about 10 minutes.
- While waiting for the sugar syrup, start whisking the egg whites with the salt in a clean glass or metal bowl. Whisk until a light froth forms, stopping before any soft peaks can be formed.
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