The delicate zesty perfume of ruby graperuits will fill your kitchen as you bake these delicate custard tartlets. Substitute blood oranges if the fruit is unavailable, for an ideal alternative. Serve after dinner with a fruit compote and whipped cream or ice cream, or at afternoon tea for a pick-me-up. Double ingredient quantities to make more tartlets.


Makes 4 tartlets

For the pastry:

1/2 cup plain flour 1/4 cup self-raising flour 1 tbs icing sugar 1/2 tsp salt 1/4 cup yoghurt 2 tbs olive oil 1 egg yolk

For the filling:

1 tsp ruby grapefruit zest, finely grated 1/3 cup ruby grapefruit juice, strained 1/2 tsp vanilla extract Few drops rosewater

70g caster sugar 1/4 cup thick cream (dollop cream works well) 2 large free range eggs Segments of ruby grapefruit, to garnish

Make the pastry:

Sift together dry ingredients into a wide bowl. Make a well in the centre and place yoghurt, olive oil and egg yolk. Mix wet ingredients together lightly, then fold through dry ingredients: do not overwork. Turn out onto a lightly floured bench and knead lightly into a ball. Wrap in cling film and rest for 15 minutes at room temperature.

Preheat oven to 200C. Grease four 10cm fluted non-stick tartlet cases with removable bases and place on a lined baking sheet. Divide pastry into quarters, form each into a ball and roll out to a 3mm thickness. Line each tartlet case, press pastry well into fluted edges and base, prick base all over right through with a fork. Trim excess by pressing your rolling pin across the top of the tart. Blind bake for 10 minutes then remove lined baking beads. Reduce oven to 180C and bake for a further 10 minutes or until pale golden and crisp. Place tray on a rack to cool.

Make the filling:

Combine zest, juice, sugar, vanilla, rosewater and cream in a bowl, stirring well. Beat in eggs well, one at a time. Ladle mixture into tart cases to within 2mm of top: do not overfill.

Bake at 190C for 17-20 minutes until filling is only just set: overbaking will result in a grainy texture, wheareas a slight wobble in the very centre is just right. Cool in tartlet cases for 5 minutes on a rack. Remove cases and serve topped with a segment of fresh ruby grapefruit.