Instructions: 1. Sift together the flour and icing sugar. Rub in the butter until it resembles fine breadcrumbs. Stir in the egg yolk, grapefruit juice and enough cold water to form a smooth dough. Wrap in cling film and chill in the refrigerator for 30 minutes.

2. Meanwhile, place the grapefruit and lemon rind and juice, eggs, sugar and butter in a heatproof bowl standing over a pan of simmering water.

3. Stir gently for 5 minutes until the sugar has dissolved, then continue cooking gently for 20 minutes or until the curd thickens. Remove from heat and leave to cool.

4. Roll out the pastry on a lightly floured surface and use to line 4 x 4in / 10cm round individual fluted flan tins.

5. Fill with greaseproof paper and baking beans and place in a pre-heated oven at 200 C/400 F/Gas mark 6 and bake blind for 10 minutes.

6. Remove from the oven, remove paper and beans, then return to oven for a further 5 minutes or until lightly browned. Leave to cool.

7. Fill the cases with the grapefruit curd, top with the grapefruit segments, decorate with rind and mint and serve immediately.

Note: If you have any grapefruit curd left over, simply transfer it to a sterilised jar, cover, label and store in a cool place for up to a month.

NOTES : Makes 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.