Campari Grapefruit Bars
The inspiration for these zesty, tangy bars comes from the original tarte au citron or lemon tart. I also had A LOT of grapefruits in the house, thanks to a good friend, so I knew I just had to turn them into a sweet citrus something! These bars have a sweet crust base, (sort of biscuity and shortcakey at the same time) and are topped with ample amounts of the grapefruit and Campari curd. Then dusted with sugar, of course.
To save time, feel free to swap out the pastry to a store bought short crust, if you wish.
To make the pastry:
240 grams of all purpose flour
1 1/2 teaspoons of salt
60 grams of caster sugar
140 grams unsalted butter, cold and cubed
1 large egg
50 mLs of cream
Grease a square or rectangular tart tin with butter and set aside.
In a large bowl add flour, sugar and salt and give it a good stir. With your fingertips rub butter into the flour mixture until mixture resembles sandy breadcrumbs and is tinted yellow from the butter.
Mix the egg and cream in a cup, then add it to the flour butter mixture. Stir with a knife until a shaggy dough appears, then using your hand bring the dough together. If the pastry is too warm (your hand might be getting greasy from the butter melting, or it could be a hot day, wrap the dough in cling wrap and put it in the fridge for half an hour to rest)
Roll out the dough using a rolling pin on a floured work surface. Roll the dough to form a large square or rectangle (depending on your tin) about 4 cms thick (1/4 of an inch). Then quickly flop the dough into the tart tin. Lift the dough up around the sides so that it falls snugly into the tart tin, and gently press out any air bubbles. Trim the outside of the dough (any that overhangs around the tart tin), cover in cling wrap and freeze for 1 hour.
To make the grapefruit tarte and assembly:
For the grapefruit campari curd:
1 ½ cups caster sugar
1/2 cup all-purpose flour
1 tablespoon of cornflour
1 grapefruit‘s zest
2 grapefruits, juiced
(Optional) 1/2 shot of Campari or orange liqueur
In medium bowl, whisk together the sugar, flour and cornflour. Whisk in the eggs, Campari and grapefruit zest and juice. Set aside.
To blind bake the tart shell; preheat the oven to 180°C fan forced (200°C or 356°F). Poke holes in the bottom of the pasty with a fork, cover with baking paper and pastry beads (or rice), then bake for 10 minutes or until the tart shell is golden brown in colour.
Reduce oven temperature by 10 degrees.Take out the pastry beads or rice, then pour grapefruit curd over the tart shell and bake for 20 minutes in the oven. Take out of the oven to cool for at least 2 hours, the tarte will firm up as it cools.
To serve; cut into squares and dust with icing (powdered) sugar. Please enjoy!