I’ve been thinking about
shattered steel on broken glass,
wooden splinters on fluffy grass.
A single translucent wing of a butterfly, a dandelion’s petal.
Strength amidst delicacy,
and those who dare to abuse them both.
Society can be a space so unkind where
words wielded as weapons rain down upon shields of stilted smiles.
It is time for people to remember
there are thorns on the stems of roses.
Grapefruit Cheese Tart
makes a 7 inch tart
For the tart dough:
102 grams all-purpose flour
30 grams icing sugar
pinch of salt
64 grams unsalted butter, cubed
1/2 large egg yolk
For the cheese filling:
150 grams cream cheese, softened
40 grams icing sugar, sifted
100 ml heavy cream
1 large pink grapefruit, segmented
1 large white grapefruit, segmented
mint leaves (optional)
Make the tart dough: Place the flour, icing sugar and salt in the bowl of a food processor and pulse to mix. Add the cubes of butter and pulse until the mixture is crumbly and sandy. Add the egg yolk and pulse until the mixture comes together as a dough.
Flatten the dough on a sheet of parchment paper and place another sheet on top. Roughly roll the dough out into a flat even sheet. Refrigerate for at least an hour.
Retrieve dough from fridge and roll it out until thin and wide enough to accommodate the size of the tart pan. Transfer the dough to the pan and prick the crust with a fork. Refrigerate for another hour or so.
Bake at 180C for about 20 to 25 minutes or until golden brown. Let cool to room temperature.
Make the cheese filling: Beat the cream cheese and icing sugar together until light and fluffy. Whip the heavy cream to a stage somewhere in between soft and stiff peaks. Gently fold into the cream cheese mixture. Scrape filling into the cooled tart crust and refrigerate for about 4 hours or until completely set.
Decorate the tart: Arrange the grapefruit segments in alternating colors on top of the tart, starting from the outer edges and working your way in. Decorate with mint leaves.