Summary

Ingredients

• 150 g wheat flour (e.. half white flour, half whole rain)
• 100 g mararine, vean
• 50 grams sugar
• 1 pinch baking powder
• 1 pinch vanilla sugar
• 3 cl sugar
• 3 cl soy milk (soy drink)
• 1 grapefruit (s), squeeze out the juice
• 6 tablespoon cornstarch
• 3 lemon (s), juice from all, zest from one

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Instructions

1. Knead the flour, margarine, 50 g sugar, vanilla sugar and baking powder into a shortcrust pastry and refrigerate the dough for 30 minutes, but this is not absolutely necessary.
2. Roll out the dough thinly or simply press it into a springform pan by hand. Bake at 150 degrees for 30 minutes.
3. In the meantime, bring 3 cl sugar with soy milk to the boil briefly, stir the starch into the cold grapefruit juice (preferably with pulp, looks like tiny goldfish in the finished cake). Remove the boiling milk from the plate, stir in the grapefruit juice and bring to the boil again. Remove from heat and immediately stir in lemon juice and zest.
4. Put the mixture on the pre-baked base and bake the tart at 180 degrees for another 20-30 minutes.