Gourmet grapefruit tart

By Sandrine , blog : La table de Sandrine

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Ingredients

Sweet pastry:
95g of flour
10g of potato starch
45g icing sugar
65g butter
17.5 g of almond powder
1 small pinch of salt
25g egg
almond cream:
100g butter
100g caster sugar
100g ground almonds
2 eggs (100g)
50 ml single cream (50g)
Grapefruit bavarois cream:
6 egg yolks
150g caster sugar
4 sheets of gelatine (7.55 g)
400 ml of pink grapefruit juice
300 cl of liquid whipping cream
3 tablespoons poppy seeds
12 Medjool dates
1 teabag of green tea
200 ml water
Mikados meringue:
140g egg whites
250g caster sugar
Finishing touches:
250g couverture chocolate pastilles (rich dark chocolate pastilles with about 70% cocoa)
1 jar of citrus marmalade
2 pink grapefruits

Details

servings 6
Level of difficulty Difficult
Preparation time 1mins
Cooking time 4mins
Cost Budget Friendly

Preparation

Step 1

The base of the tarts:
Sift the flour, cornstarch and icing sugar.
Cut the butter into cubes and knead the mix with your hands. Add the egg. When all the ingredients are mixed into a ball, cling film and store minimum 1 hour in the fridge before using.
After this period, spread out your dough so it's about 2mm thick, and prick with a fork.
Make 7cm diameter discs and set aside 1 hour before cooking.

Almond cream:
Mix all the ingredients with a whisk, except the cream. Add the cream. Do not emulsify, or it will expand during cooking. Then reserve at least 1 hour in the fridge.

Preheat the oven to 170 ° C.
Cook the pastry bases approximately 8 minutes. Leave to cool and place in the tart tins, buttered and floured. Garnish the pastry bases with almond cream bake about 20 minutes, still at 170 ° C.

Step 2

Remove from oven and reserve on on a cooling rack. Using the blade of knike, remove the tartlets from the tins.
The Bavarian cream:
Soak the gelatine in a bowl of cold water. Heat the grapefruit juice in a saucepan. Mix the egg yolks with the sugar with a whisk until frothy. Pour in the warm grapefruit juice. Put the mix in the pan and cook like a custard until it's nice and thick, without boiling. Add the softened gelatine, previously drained by squeezing it, stir well and leave to cool. Whip up the cream, stir it in gently into the grapefruit mix and add the poppy seeds. Leave to partly set in the fridge.

The dates:
Heat the water and put in a green tea bag, to brew. Leave to cool, then poach the dates for 2 hours. Scrape the pulp off the dates, mash well to obtain a smooth consistency.
Once the Bavarian cream has started to set, fill the half sphere moulds using a piping bag. Keep aside a little Bavarian grapefruit cream that will be used to stick the half spheres together. Add in a teaspoon each of the Medjool date pulp. Place in the freezer overnight.

The Mikado meringue:
Preheat your oven to 50 ° C. Beat the egg whites using a food mixer. Thicken them with 2/3 of the sugar. Then add the remaining third with a spatula. Fill then the piping bag fitted with a plain nozzle, and make thin sticks of meringue on a baking tray covered with a Silpat baking mat, about 12cm in length. Cook in a very low heat oven for at least 4 hours.

The spheres:
Turn out the frozen half spheres from the moulds. Stick them together with a little Bavarian cream kept back from the day before, smoothing the joint with a spatula. Work quickly to avoid excessive handling of the spheres. Prick each peak with a straight bamboo stick.

Melt the plain chocolate in a bain marie, gently, stirring regularly with a spatula. Using a thermometer, heat the chocolate to 50 ° C. Let the chocolate cool down to 27-28 ° C. while stirring, then reheat it slightly to 32 ° C by gradually putting back into the bain marie. The chocolate is ready when it reaches that temperature. Dip in a single sphere of grapefruit into the chocolate, let it drip, the chocolate hardens quickly, and allow to cool on a Silpat baking mat. Do the same for the other spheres keeping the chocolate at the right temperature.

The grapefruit segments:
Peel the grapefruit, remove the segments, then slice them. They must be sliced finely.

Top each tart dressing the bottom of the tart with a little citrus marmalade. Place on a chocolate sphere. Arrange elegantly the grapefruit segments around the sphere and on top, four Mikado meringues each side of the sphere.