Pink grapefruit and peppercorn bars
Prep time: 40 minsTotal time: 
Pink grapefruit and peppercorn bars
Want to make something unusual for a teatime treat? These are a more modern take on a custard slice with a golden, biscuity base and a thick rich topping
Prep time: 40 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
For the base
- 140g unsalted butter, softened
- 75g golden caster sugar
- 2 tsp pink peppercorns
- 150g plain flour
For the filling
- 4 medium eggs
- 250g golden caster sugar
- 30g plain flour
- zest and juice of 1-2 pink grapefruits (around 160ml juice)
- 2 tsp icing sugar, to dust
Step by step
-
Preheat the oven to 170°C, fan 150°C, gas 3. Grease a 20cm square cake tin and line with baking paper, allowing the baking paper to overhang.
-
For the base, use an electric handheld whisk to beat together the butter and sugar until light and fluffy. Using a pestle and mortar, finely crush the peppercorns, then beat most (reserving a pinch for decoration) into the butter and sugar mixture with the flour and a pinch of salt until combined. Transfer the dough to the tin and use your fingers to press it into the base in an even layer. Bake for 20-22 minutes or until very light brown.
-
Meanwhile, make the filling. In a large bowl, beat the eggs and sugar together until lightly thickened. Sift over the flour and add the grapefruit zest and juice. Whisk together until completely combined. Pour over the warm crust and transfer back to the oven. Bake for 22-24 minutes or until lightly browned on top and the centre is barely set, with only the slightest jiggle.
-
Cool in the tin for 2 hours, then transfer to the fridge and chill for a further 2 hours until set. Using the baking paper, lift the bake out and transfer to a chopping board. Cut into 12 bars and lightly dust with the icing sugar and the reserved crushed peppercorns to serve.
