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Grate some pommelo rind into a mixing bowl. Then cut the pommelo in half (also cutting off the round end to act as the tart case later) and scoop the fruit of that half into a bowl. Strain off the juice into the mixing bowl with the rind, and then add the eggs and sugar. Give it a good whisk. Transfer the mix into a saucepan and gradually melt in the butter, whisking continually as the mixture thickens into a curd. Remove the curd from the saucepan and squeeze in the juice from the unused pommelo half. Set the scooped out pommelo half on a serving tray and fill with the curd.
Slice the kiwi fruit with the skin on and layer on top of the curd. Sprinkle sugar over the top and caramelise.
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