<\/p>\n\n\n\n
１．バターをクリーム状にし、砂糖、塩、卵黄を加え混ぜ、ふるいにかけた薄力粉を合わせ冷蔵庫で30分休ませる。
２．<\/p>
1)を練返し、3㎜の厚さに伸ばして型に敷き、はみでた分をカットする。その上に紙（硫酸紙）をしいて、重石をのせオーブンに入れて焼く（170℃で15分）。8～10分後にタルト生地の縁がうすく色づいたら重石をとり、空焼きする。<\/p>
３．<\/p>
＜カスタードクリーム＞薄力粉、砂糖を合わせ、グレープフルーツ果汁少々と、卵黄を加えて混ぜ、残りのグレープフルーツ果汁を沸騰させてから加え、こし網でこしてから、強火で煮上げ冷やす。
４．<\/p>
2)に3)を流し入れ、グレープフルーツ果肉をおいてからナパージュを塗り、ミントの葉を飾る。<\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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