Chocolate and grapefruit tart

Chocolate and grapefruit, what a decadent combination! When a creamy and sweet chocolate meets a fresh and delicate grapefruit, the result is absolutely great, unusual and original. But, bear in mind, maybe children won't like it!


  • sweet shortcrust pastry 300 grams
  • dark chocolate 100 grams
  • whipping cream 4 tablespoons of cream
  • eggs 7 units
  • pink grapefruit 5 units
  • butter 150 grams
  • sugar 200 grams
  • gelatine 10 grams

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120 minutes Total time
25 minutes Active time
Serves 8 persons
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Arrange a base of sweet shortcrust pastry on the bottom of a cake tin. Cover pastry with parchment paper and fill with dried beans. Bake for 10 minutes at 200°C, then without the beans for 5-10 minutes more. Apart, melt chocolate à bain-marie together with the cream, then add 2 yolks and 2 tablespoons of sugar. Beat the egg whites until stiff and add them to the mixture. Pour the mixture into the pastry shell. Let it cool down. Squeeze 3 grapefruits and bring the juice to boil adding butter and sugar. Beat the eggs and pour the grapefruit mixture over them. Cook until thick. Add the gelatine previously soaked in cold water to the grapefruit cream. Mix well. Pour the gelatine cream over the cake. Decorate with grapefruit slices.

Don't pour the chocolate custard onto the short crust shell before it's completely cold.
You can bake a tart without any filling and then add some custard or fresh fruit later. When you bake your short crust without any filling, don't forget to fill in with dry beans in order to prevent rising.

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