Grapefruit Sand Pie!

The open cake with grapefruit cream is a soft and crumbly cake with a lovely soft and aromatic filling of grapefruit flesh. Perfect as a snack for the kids or for a tea party in the evening.

Grapefruit can be substituted for any other citrus fruit. The original cake tin is 18 cm in size.

Original, isn't it? We've tried baking with lemon, orange and even mandarin, but this is the first time I've made a grapefruit tart! The tart is incredibly delicious and light! Pink like a flamingo! And it tastes amazing:)

Let's try this amazing recipe together - grapefruit tart with soft crust and delicious cream!

Ingredients:

For the dough:

300 g flour (300 g = 2 and 1/3 cups, 200 g cup volume. In the original 200 g wheat flour and 100 g almond flour; but since almond flour is rare in our latitudes, I used wheat flour and some almonds to taste),

Some almonds,

80 g icing sugar,

4 egg yolks,

160 g butter,

160 grams egg yolks, 160 grams butter, 160 grams egg yolks, 160 grams lemon zest (half a lemon).

For the cream:

2 eggs,

50 g sour cream,

100 g sugar,

25 g butter,

1 pink grapefruit,

50 grams of coconut.

How to bake:

Sift the flour into a bowl, mix with icing sugar, softened butter and egg yolks, grated through a sieve or simply crushed by hand. Add the grated lemon zest and nuts. You can chop them, but I don't like hard nuts in my crumble mixture, so I grind the almonds finely. It's almost like almond flour!

Knead and mix the ingredients with your hands until you have a lumpy dough. Wrap it in plastic wrap and refrigerate for 1 hour.

Prepare the cake tin (22 cm, mine is 25 cm): brush with butter and flour or line with parchment paper. Roll out the dough into a round cake 0.8 cm thick. It can be done easily: roll out the dough on the table for a while, roll it gently to prevent it from falling apart, put it on a rolling pin, shape it and make a 2-3 cm high edge with your hands.

Bake the cake at 180 °C for about 10 minutes. To keep it flat, cover it with parchment paper and cover it with dry beans or prick it in several places with a fork.

While the cake is baking, prepare the cream by mixing cream, melted butter, sugar, eggs, the juice of half a grapefruit and coconut flakes. I had white and pink coconut flakes, so I halved them. And I added the grapefruit juice to the cream with the pulp pieces. The result was amazing: the filling turned pink!

Take the cake out and pour the cream over it. Put it back in the oven and bake for 15-20 minutes, until the cream has set.

Allow the cake to cool before placing on a plate - the cream mixture is very crumbly when warm. When the cake is almost cold, open the tin and gently slide the cake between the tin and the wax paper and slowly slide the cake onto a plate.

Garnish the finished tart with grapefruit slices, walnuts and coconut flakes.

This is grapefruit fashion!!!! 😀 In a good way, of course:)

Very impressive and interesting to try! Try to make a grapefruit pie for your family or guests and you will be surprised!!!! I loved everything about this grapefruit tart: the soft, sweet, sandy crust, the filling with the tangy grapefruit flavor and the color!

I highly recommend you try it and look forward to hearing your impressions!