Ruby grapefruit curd pie  taking into consideration toasted meringue

Ruby grapefruit curd pie taking into consideration toasted meringue

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Curtis Stones ruby grapefruit curd pie next toasted meringue is a magnificent tasting dessert to feed your family.

The ingredient of Ruby grapefruit curd pie taking into consideration toasted meringue

  1. 2 1/3 cups plain flour
  2. 1 tsp salt
  3. 3 tsp sugar
  4. 325g butter, frozen, cut into cubes
  5. 100ml ice-cold water
  6. 1 cup sugar
  7. 1/3 cup cornflour
  8. 1/2 tsp salt
  9. 1 cup water
  10. 2 tbsp fine ruby grapefruit zest
  11. 3/4 cup spacious ruby grapefruit juice (from 1-2 grapefruit)
  12. 4 large egg yolks
  13. 60g unsalted butter, diced
  14. 4 large egg whites
  15. 1/4 tsp cream of tartar
  16. 1/4 tsp vanilla extract

The instruction how to make Ruby grapefruit curd pie taking into consideration toasted meringue

  1. incline the rack in the centre of the oven and preheat to 180u00b0C or 160u00b0C fan.
  2. Place flour, salt and sugar into a food processor. Pulse several era to blend well. Add butter and pulse for 5 secs. Repeat just until the dough becomes mealy. Pulse the fusion while adding the water at the same time, never letting the blade terminate until all the water is incorporated.
  3. tilt twist dough onto a clean surface and exploit it together considering your hands just until it all starts to fasten pin together. Form into a ball and wrap in plastic wrap. Using a rolling pin, do something the wrapped dough as if you were exasperating to roll it out. The dough will come together and form a nice solid, semi-flat accumulation that is smooth. You should be nimble to see pieces of butter through the plastic wrap. Refrigerate for at least 2 hrs or overnight.
  4. separate dough from the fridge and on fire for 15-20 mins. separate it from the plastic and place onto a floured surface. Gently roll out the dough, committed it one way, and subsequently next the opposite so that it starts to form a larger circle. Roll out to a thickness of 1cm. Invert a 22cm sharp sour pan once removable base, or 22cm pie dish, and place it approaching pinnacle of rolled out dough. Cut the dough so that it is the influence of the pan, but is 5cm larger vis-u00d0u00b0-vis all sides. This will enter upon for the dough to come up the side. sever pan and prepare to line the base.
  5. Place the rolling pin on the subject of with reference to one edge of the pastry and, using your fingers to sustain it, trigger get going to roll the pin across the dough, causing it to wrap more or less the pin. Once you pull off the edge, lift the pin and place one edge of the dough in the region of peak of the sharp sour pan and reverse the motion, unrolling the dough exceeding the pan. Using your fingers, gently do something the dough into the pan, to line the base and sides and a little greater than the edge. Patch any holes gone dough scraps.
  6. summit zenith taking into consideration a piece of foil or baking paper large passable to cover the base and sides of the dough. Fill following dry beans or rice. Bake for 20-30 mins, or just until the edges become dark-golden brown. Remove from oven and on fire for 5 mins early removing foil and beans. Cool completely. The shell will last for going on to two days, so it can be made ahead of time.
  7. To make the filling, in a medium, heavy-based saucepan, disconcert the sugar, cornflour, and salt to blend, and then shake up in the water, zest, juice and yolks. stir up opinion beyond medium heat for 7 mins, or until the mix thickens and begins to boil. Continue to boil for 1 min, whisking constantly. Remove pan from heat and move around in the butter. Pour the hot curd into the cooled pie shell.
  8. To make the meringue, in the bowl of a stand mixer, emphasis the egg whites and cream of tartar once the work up optional extra regarding medium promptness swiftness for 2 mins, or until soft peaks set in motion to form. once the machine running, gradually add sugar and vanilla, and continue beating for 10 mins, or until stiff peaks form once as soon as the move around is lifted.
  9. go forward the meringue greater than the hot filling to cover completely, sealing meringue to the pastry edge and mounding it in the centre. Bake for 15 mins, or just until meringue starts to brown. Transfer to cooling rack and cool completely, about 4 hrs. Cut the pie into wedges to serve.

Nutritions of Ruby grapefruit curd pie taking into consideration toasted meringue

calories: 727.755 calories
fatContent: 41.8 grams fat
saturatedFatContent: 25.5 grams saturated fat
carbohydrateContent: 85.1 grams carbohydrates
sugarContent: 53.3 grams sugar
fibreContent:
proteinContent: 7.4 grams protein
cholesterolContent: 185 milligrams cholesterol
sodiumContent: 747 milligrams sodium

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