2: Beat until the mixture is light and creamy. Set aside in the fridge.
3: Roll out the sweetcrust pastry, line your chosen tin or mould and put to wait in the fridge.
4: Peel both outer and inner skin off 2 grapefruits.
5: Preheat the oven to 180°C (360°F). Spread the pistachio cream in the pastry case to about about 1 cm (0.4 inch) deep.
6: Peel 2 Pears, cut into quarters lengthways. Remover the core, then cut each quarter again into 2 lengthways. As pears tend to turn brown rapidly, the trick is to cut them on the same chopping board as the grapefuit and coat the pieces with the juice left, using a brush.
7: Stick the grapefruit and pear pieces into the pistachio cream...