Pink Grapefruit Meringue Tart
recipe

A delicious pink grapefruit meringue tart that combines the tartness of blood oranges and grapefruits with sweet meringue. Perfect dessert for festive occasions!
Preparation time: 1 hour
Serving size: 8-10 servings

Ingredients

Crust:
- 100 g butter
- 50 g sugar
- 1 egg
- 250 g all-purpose flour
- 1 tsp baking powder
Filling:
- 100 g mämmi (Finnish rye pudding)
- Juice of 1 blood orange
- Juice of 3 pink grapefruits
- 150 g sugar
- A pinch of salt
- 2 tbsp cornstarch
- 3 egg yolks
- 2 tbsp butter
Meringue:
- 3 egg whites
- 150 g sugar

Instructions

1. Cream the butter and sugar together until light and fluffy, then add the egg and mix well.
2. Gradually add the flour mixed with baking powder, and combine until a smooth dough forms.
3. Press the dough into a tart pan and bake at 200°C (392°F) on the lower rack for 15 minutes. Allow it to cool.
4. Pour the juice from the blood orange and grapefruits into a saucepan and simmer until reduced to 250 ml. Let it cool.
5. Spread a thin layer of mämmi over the cooled tart crust.
6. Add the sugar, salt, cornstarch, and egg yolks to the cooled juice and whisk well.
7. Heat the mixture over low heat, constantly stirring until it begins to thicken. Be careful not to overcook.
8. Remove from heat and whisk in the cold butter. Pour the filling over the mämmi layer and refrigerate.
9. Whip the egg whites until soft peaks form, gradually adding sugar. Place the bowl over a pot of simmering water and continue to whip until the meringue is firm and glossy.
10. Place the bowl over ice and whip until the meringue cools. Pipe the meringue onto the tart.
Nutritional Information (per serving):
Calories: 250 kcal
Protein: 3 g
Carbohydrates: 34 g
Fat: 12 g
Sugar: 20 g
Fiber: 1 g

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