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1
Make the tart crust.
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2
Sift the cake flour and almond flour together.
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3
Bring the butter and egg to room temperature.
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4
Place the butter in a bowl, and mix well with a whisk to soften.
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5
Add the sugar and mix.
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6
Add the egg yolk and vanilla extract and mix together with a rubber spatula.
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7
Add the flour all at once, and mix together in a cutting motion.
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8
Bring the dough together into one piece, wrap in plastic wrap, and place in the fridge for 1 hour.
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9
Spread a thin layer of margarine (not listed in ingredients) onto the pie plate.
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10
Roll the dough out thinly with a rolling pin, poke holes in the dough with a fork, and lay it inside the pie plate.
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11
Slice off the excess dough with a knife.
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12
Wrap in plastic wrap and place in the fridge for about 1 hour.
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13
In the meantime, make the creme d'amande.
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14
Bring the butter and eggs to room temperature.
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15
Place the butter in a bowl, and mix with a whisk to soften.
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16
Add the sugar, and mix.
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17
Add the beaten egg in 3 stages, and when you are adding the last third of the egg, add the almond flour as well.
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18
Pour the creme d'amande into the pie plate, and bake in the oven at 180C for 15 minutes.
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19
It will look something like this.
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20
Then allow it to cool.
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21
It's best if you leave it overnight.
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22
Remove the peel of the grapefruit, as well as the inner membranes.
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23
Add the sugar to the heavy cream, and whip until soft peaks form.
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24
Put in a piping fitted with a round tip, and pipe onto the tart.
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25
Alternately place the pink and yellow grapefruit segments onto the pie, and decorate the outside edge of the pie with whipped heavy cream.
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26
Done!
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27
It looks like this when cut.
