Preparation time: 20 minutes
Cooking time: 10 minutes + 20 minutes
Resting time: 20 minutes
 

Pastry

1. Roll the pastry out to a 4 mm thickness.
2. Lay it into a buttered floured tart tin, fold down the edge into a border and press with the tines of a fork.
3. Refrigerate for 20 minutes until firm.
4. Preheat the oven to 210° C (425° F).
5. Cover the pie shell with parchment and fill with dried beans to weigh down.
6. Bake in the middle of the oven for 10 minutes.

Filling

1. Meanwhile, make the filling: separate the eggs.
2. Mix the yolks in a bowl with the sugar until pale and light.
3. Add the starch and juice of 1 grapefruit.
4. Transfer to a saucepan and cook over low heat, whisking constantly, until thickened. Do not boil: the filling should be light and creamy.
5. Peel the second grapefruit, removing the white pith, and cut into sections, removing any seeds.
6. Beat 3 egg whites to stiff peaks and gently fold into the warm filling.

Finishing

1. Remove the tart shell from the oven and turn the oven down to 180° C (350° F).
2. Remove the parchment and dried beans from the crust, pour in the filling and spread it out and top with the grapefruit segment, halved lengthwise.
3. Press them down slightly and sprinkle with icing sugar.
4. Return the tart to the oven for approximatley 20 minutes, until the filling is set and lightly browned.
5. Serve cold after unmolding onto a serving plate.
6. Garnish with pieces of candied angelica.