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!
Ingredients
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sweet shortcrust pastry 300 grams
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dark chocolate 100 grams
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whipping cream 4 tablespoons of cream
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eggs 7 units
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pink grapefruit 5 units
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butter 150 grams
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sugar 200 grams
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gelatine 10 grams
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Preparation
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.
Step by step
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Don't forget to roll out the short crust even on the edges
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Cover pastry with parchment paper.
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Fill in the shell with dried beans. Bake at 200°C for 10 minutes and then for 5 more minutes without beans.
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Cut the dark chocolate into pieces
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Mince the dark chocolate
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Mix the dark chocolate flakes with two tablespoons of cream
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Melt the chocolate à bain-marie
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Add two teaspoons of sugar
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Add two egg yolks and mix well
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Work well the egg whites until stiff, then add them to the chocolate cream
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Once the shortcrust is ready and cooled down, pour the mousse (cold as well) onto it.
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Cut in half and squeeze two grapefruits
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Mix the grapefruit with 150 gr of butter in a casserole
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Add sugar and bring to boil
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Whisk 5 eggs in a bowl
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Add the eggs to the mixture of grapefruit juice, butter and sugar
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Bring the mixture to boil until it gets fairly thick
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Once the grapefruit cream is ready, add the gelatine previously soaked in cold water
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When the grapefruit cream is ready, spread it gently over the tart
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Leave the tart into the fridge until cool
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Peel off a grapefruit
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Peel off a grapefruit
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Decorate your tart with some grapefruit slices
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Fresh and colourful, the tart is ready
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This tart is not only tasty but also beautiful
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