METHOD
TO MAKE THE PASTRY
1.
Combine the flour with the butter and then add the sugar.
2.
Whisk one egg yolk with two tablespoons of water and the hemp
oil paste.
3.
Blend the mixture together and knead until smooth. Be
careful not to overwork.
4. Wrap in clingfilm and allow to chill for at least 30
minutes.
TO MAKE THE GRAPEFRUIT CURD
1. Add the grapefruit juice, zest, butter, sugar and
hemp oil paste to a pan and heat.
2. Soak the gelatin sheet and add to the pan
mixture, turning off the heat.
3. In a separate bowl, whisk the eggs and
gradually add the hot mixture.
4. Tip back into the saucepan and stir on a
medium heat until the curd thickens. Leave to
cool at room temperature.
5. Take the dough out of the fridge and roll
out onto a flour covered surface. Place into
your chosen lined tin or dish.
6. Scatter the polenta along the bottom of
the pastry and blind bake for five minutes.
7. Pour the grapefruit curd into the pastry dish
once it has finished its blind bake.
TO MAKE THE CARAMELISED RHUBARB
1.
Wash and cut the rhubarb stalks
2. Melt the butter, sugar, vanilla and hemp oil paste in a
saucepan on low heat until fully melted.
3. Add the rhubarb and cook until tender for about seven
minutes (ensure the rhubarb still holds shape).
4.
Place the rhubarb on top of the tart and bake for 15-20 minutes.
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