Add 100g butter and mix with your fingers until it looks like crumbs.

Add 2 egg yolks and 4 tbsp cold water. Combine into a pastry, use more water if needed.

Roll out pastry on a lightly dusted surface to be about 1/2cm thick.

Add pastry to the dish, leave the overhang. Pop in the fridge for 20 minutes.

Prick the pastry base with a fork.

Remove the rice or beads and greaseproof paper and return to the oven for 5 minutes.

Trim the excess pastry off.

Add 3 eggs, 3 egg yolks, 115g caster sugar, 3.5 tbsp grapefruit marmalade and the melted butter into a bowl.

Whisk all the ingredients and pour into the pastry case.

Serve, optionally with cream.