Figs, lime, and rosemary. These were the three ingredients Ann chose for this month’s Monthly Mystery Munchies. However, she was kind enough to give me some leeway when I couldn’t source fresh figs. I settled on grapefruit, because I’ve never cooked with it. The second instruction: it can’t be in a main course. This thrilled me, because I’ve been jonesing to get my bake on for a while, but I needed a good excuse. So, now that I have afore-mentioned excuse, why not make pastry? Cool, good idea. Why stop there, you ask? Indeed, I agree. Homemade custard. It’s too easy. I mean, I couldn’t believe how easy it was, and how absolutely delicious it tasted. See, I’m obsessed with custard. I blame my gran. She used to give me one (two) bowls every Sunday after lunch. “Don’t tell your mother”. Bless her heart.
This month, we have mini tartlets with grapefruit and lime curd, infused with rosemary, and drizzled with custard. I’m so ready for this! Ann and I are clearly on the same wavelength, as she made figs, rosemary and lime-drizzled scones with lime curd. How. Freaking. Delicious! Also, she very recently emigrated to Holland, and she’s still waiting for all her kitchen equipment to arrive. She’s only been there for a few weeks, during which time she, her husband (Silver Bullet) and their kids moved from their temp base at her in-laws into their own house. She’s got both kids into school. She’s furnishing the house from scratch, and she’s looking for a new job. No biggie, right? Pffft! I am incredibly impressed that, in the midst of all this chaos, she managed to do this blog post. Major kudos! Ann is tremendously dedicated to our monthly cooking challenge, come rain or shine, Thailand or Holland, work stress or… work stress. Please head over to Grubbs n Critters and check out her blog.
I’ve broken this recipe into two parts: grapefruit curd and pastry, and custard, for your convenience, in case you only want to print out one of them. Here ya go…
Rosemary-Infused Grapefruit and Lime Tartlets
For the curd:
1 cup strained fresh grapefruit juice (about 2 grapefruits)
Zest of ½ grapefruit
Juice of ½ lime (3 tablespoons)
Zest of ½ lime
1 cup white sugar
8 strained egg yolks
½ cup butter, cut into ½ inch cubes
2 sprigs rosemary, each about 3 inches long
Pour the strained grapefruit juice, lime juice, grapefruit and lime zest, strained egg yolks, and sugar into a pot.
On medium heat, simmer until thickened, about 5-7 minutes, stirring with a whisk or wooden spoon every minute.
Once thickened, remove from the heat and strain to remove any cooked egg pieces.
Mix in the butter, stirring until melted. Add the rosemary, and allow to set, about 1 hour.
For the pastry:
2 cups flour
2 ½ sticks salted COLD butter
½ cup ice cold water
Put two ice cubes into a cup and add tap water, enough to make 1/2 cup including ice cubes. Wait until the ice cubes have just melted.
Cut the butter into 1/2 inch pieces.
Sift the flour into your food processor fitted with blades. Add 4 tablespoons of butter and pulse until mixed, about 10 pulses. Add the rest of the butter, pulsing until the dough forms a rough ball. Do not over-pulse it, make sure that once it’s formed a rough ball, you stop pulsing.
On a floured work surface, roll the dough out and form into a rectangle. Place one piece of plastic wrap until the dough, and one piece over it, and, using a rolling pin, roll until flattened into a large rectangular piece.
Remove the plastic wrap and turn the dough over onto your floured counter. Fold the dough down by a third, then, at the bottom piece, up by a third. Then roll the dough over from the left-hand side, until it’s all rolled up. Form into a square, wrap tightly in plastic wrap and refrigerate for at least one hour.
To make the tartlets:
Remove the pastry from the fridge and, on a floured surface, roll it out with a rolling pin, quite thinly. Measure how much pastry you will need to fill each tartlet cup, covering the bottom and sides. Cut out enough pastry then press the pastry into the bottom, then work it up the sides.
Remove the rosemary from the curd and set aside. Fill two-thirds of the tartlet cup with grapefruit curd, then top with one piece of grapefruit, and wedge in some rosemary.
Bake at 180°C for 25 minutes until the pastry is golden brown. Heat your custard, either in a pot or microwave, and pour over the tartlet.
Homemade Vanilla Custard
1 ½ tablespoons cornflour
3 tablespoons castor sugar
3 egg yolks
1 teaspoon vanilla extract
In a large bowl, mix the egg yolks, castor sugar and cornflour until well mixed. Set aside.
Pour the cream and milk into a pot and simmer gently over low heat until it’s hot but not boiling.
Very slowly, pour the hot milk and cream into the cornflour bowl, stirring with a whisk as you pour. Make sure you do this slooooowly.
Once it’s all mixed, add the vanilla to the custard mixture, and wipe the bottom of the pot.
Return the custard mixture to the pot and simmer gently, stirring with a wooden spoon until thickened.
(You can reheat the custard in a pot over low heat, or in the microwave.)