Not everyone is fond of an overly sweet dessert but that doesn't mean that those people aren't interested in some kind of a dessert. So here is a recipe for the not so sweet tooth people, a fabulous grapefruit and pistachio pie.
It is super delicious and best of all is the grapefruit is low in calories and also provides a significant amount of fibre, vitamins, minerals and antioxidants. Make sure to use the delicious sweeter and tangy grapefruits. There is something that all citrus fruits share that makes you say 'Aha! I know this flavour.' You'll find that same bright, crisp quality in the orangey-pink grapefruit.
If you haven't made a pie before, don't worry. We have got you covered step by step and we assure you that it is simpler than you may think. Now, let's get baking!
Grapefruit and Pistachio Treat
5 [small]from[/small] 1 [small]vote[/small] Recipe by Irene Muller
Course: DessertCuisine: GlobalDifficulty: Moderate
Yet another fabulous tea time snack for the not so sweet tooth.
300 ml grapefruit juice
150 g caster sugar
5 large free-range eggs
150 ml thickened cream
Tablespoon unsalted butter
2 teaspoons of gelatine powderPastry:
180 g butter unsalted chilled and cubed
1/2 cup caster sugar
egg lightly whisked
2 cups all-purpose plain flour
1 teaspoon vanilla extract
1/3 cup pistachios nuts
Crust:TIP: Complete crust before starting custardAdd the pistachio nuts into the grinder. Mix until it's a rough flour which will add to texture to the crust.
Combine the flour, pistachio nut meal and caster sugar into a mixing bowl, add the chilled butter cut into cubes. Using your fingers rub the butter through the dry ingredients until it resembles a crumble mixture.Add the lightly whisked egg and vanilla extract and mix it through. Using your hands bring the pastry together into a ball and gently flatten it, be careful not to overwork the pastry.Cover with cling wrap and place in the fridge to rest for at least 45 minutes. If it's hot weather, leave a little longer. The pastry can also be pre-made the day before.Preheat the oven to 180°CLightly grease a round 30cm diameter tart tin with a removable base.Take the pastry out of the fridge after 45 min. Roll out the pastry to 4mm thick between two sheets of baking paper. Lay the pastry over the tart tin gently pressing into the sides, trim off any excess.Put in the tart in preheated oven for 30 minutes until the pastry is lightly golden. Remove from the oven and place on a wire cooling rack to cool down completely while hot, press middle down with a big spoon.To make the custard filling:Combine the grapefruit juice and caster sugar together in a stainless-steel mixing bowl over a saucepan of simmering water, stir to dissolve the sugar.In a separate stainless steel bowl, whisk together the eggs.Add half a cup of grapefruit to gelatine and set asideAdd spoon by spoon the simmering grapefruit juice into the whisked egg bowl, slowly whisking the two together.Turn the saucepan of simmering water down slightly and place the bowl back over the top. Keep whisking to prevent the custard from forming lumps while it thickens. There will be a frothy layer on top (see video) this will disappear once the mixture is cooked.When the custard has become thick and is not falling off the spoon, as illustrated in the video below (takes about 15 minutes on slow heat) then add the cream and gelatine and stir through with a spatula. Keep stirring the edges while it thickens up further.Take off the heat and stir in the butter, once it has melted pour out the custard onto the crust. Lightly tap the side of the tin to help level out the custard. If you use a spatula it will leave marks. Place in the fridge to set overnight.Before serving:Sprinkle extra chopped pistachio nuts on top and decorate with slices of grapefruit.
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