First you need to prepare grapefruit curd. To do this, squeeze the juice using citrus. 2 grapefruits I got 250 ml of fresh juice.

Beat the eggs until the bubbles. Pour the juice in a saucepan, add the sugar and eggs. Stir and put on fire. Bring to a boil, stirring constantly. Then Kurd cook for another 5 minutes, it should thicken. To remove a Kurd from heat, add butter and stir. Punching in a blender to avoid lumps, cover with cling film so as not savetsila and give the curd to cool to room temperature.

For sand foundations put the flour on the surface, add the powdered sugar and sliced butter. Grind into crumbs.

Gradually form from the resulting crumbs the ball, to make it easy. The finished dough wrap in clingfilm and put into the refrigerator for 1 hour.

Now we need to bring to mind the cream. For this white chocolate should be melted in a water bath. Cover the gelatine with cold water and give to swell, it will take about 15 minutes, then dissolve it, heating the contents. Cheese punching blender and combine with melted chocolate.

In grapefruit Kurd strain through a sieve gelatin. Add the cheese with the chocolate and mix well until smooth.

Shortcrust pastry (the base), remove from refrigerator and put into a form, distribute the form of batter, the excess crop. You can first roll the dough then put into a form. Put on the baking paper on top to pour the peas or beans (this is to ensure that the dough did not go larger bubbles. Bake in the oven preheated to 200 C for 15 minutes. Ready basis give to cool completely. From the above dough quantity I got 1 tart with a diameter of 24 cm and 6 small tartlets.

Sand to fill the cake with cream, leaving some cream for tartlets. Put into the refrigerator so that the mixture froze. It will take at least 5 hours. Only after hardening of the tart to decorate and cut into thin sharp knife and serve. Enjoy your tea!