Peel the citrus fruit. If you put them in a bowl, juices will collect at the bottom. Do not discard this as you'll use this for the gelatin later.
When cooled, spread the sponge with any jam of your choosing. This stops the pudding soaking into the sponge.
I used orange marmalade this time.
Make the vanilla pudding (Recipe ID: 834790) and spread it on top of the jam.
Arrange the fruit on top of the pudding. Soak the gelatin in 1.5 tablespoons of water (not listed) to soften.
Add the 200 ml of fruit juice, granulated sugar, and softened gelatin to a small saucepan and heat over a medium heat.
When the gelatin thickens, use a brush or spoon to carefully spread it over the tart. Chill the tart in the refrigerator and it's done.
Here's how it looks when cut.
Story Behind this Recipe
This is a variation on my strawberry and blueberry tart (Recipe ID: 834821). I always make this tart with berries, so this time I made a citrus fruit version. It turned out to be really delicious, so I'm really satisfied!
For the juice used to make the gelatin, use the juice from the orange and grapefruit that gathers in the bottom of the bowl. Gelatin does not set in pineapple juice, so use another type of juice.