Grapefruit tart with sauternes jelly

Grapefruit tart with sauternes jelly

By
From
Botanical
Serves
4
Photographer
William Meppem

If you love lemon tart you will enjoy grapefruit tart. Its flavour is quite subtle, not as pronounced as the classic lemon tart, but it is a refreshing combination with the sauternes jelly. Muscat de Beaume de Venise would be my choice of sauternes for the jelly. For a very light, clean finish to a meal, serve the tart accompanied by sorbet. The grapefruit tart is excellent made as a miniature version, served as a petit four.

Citrus pastry

Ingredients

Quantity Ingredient
150g butter, softened
75g icing sugar, sifted
1 grapefruit, zested
1 orange, zested
2 egg yolks, beaten
1 teaspoon orange blossom water
250g plain flour

Grapefruit custard

Quantity Ingredient
650ml pink grapefruit juice
4 pink grapefruit, zested
8 egg yolks, beaten
200g caster sugar
150ml pouring cream

Sauternes jelly

Quantity Ingredient
325ml apple juice
50g sugar
1 vanilla pod, split and scraped
6 gelatine leaves
325ml sauternes

Garnish

Quantity Ingredient
8 pink grapefruit
250g sugar
citrus sorbet, to serve

Method

  1. To make the pastry, cream the butter, icing sugar, zests, egg yolks and orange blossom water together. Gradually add the flour, mixing to a smooth dough. Roll into a ball, cover with plastic wrap and allow to rest for 1 hour in the refrigerator.
  2. Preheat oven to 160°C. Generously butter 4 individual pie moulds.
  3. cRework the pastry until it is pliable and roll out into a 2 mm thick sheet. Cut out circles 8 cm in diameter and gently press these into the pie moulds, trimming away any excess pastry. Cover each tart shell with a circle of greaseproof paper slightly larger than the mould, fill the paper with baking beans or pastry weights and blind bake for 10–15 minutes, until the pastry is slightly golden and crisp. Remove from the oven and set aside to cool.
  4. Reduce the oven temperature to 100°C.
  5. To make the custard filling, boil the grapefruit juice and zest together over a medium heat until reduced to 150 ml of syrup. Set aside to cool. Meanwhile whisk the egg yolks and caster sugar together, and combine with the cream then the cooled syrup.
  6. Remove the baking beans and paper circles from the tart shells, put the moulds on a baking tray in the oven, pour custard into each one and bake for 35 minutes, until just set. Remove from the oven and cool, then chill in refrigerator for 2–3 hours.
  7. To make the jelly, boil the apple juice, sugar and vanilla seeds together over a medium heat. Soak the gelatine in water and once soft add to the apple juice. Then incorporate the wine and warm until the gelatine dissolves but do not boil again. Allow to cool over iced water.
  8. Peel 4 of the pink grapefruit with a swivel peeler and finely julienne the skin. Put this zest into a saucepan, cover with sugar and a splash of water and bring to the boil over a low heat. Cook until the sugar is a light syrup and the zest is soft. Set aside and allow to cool.
  9. Peel and segment all the grapefruit and arrange on the face of each tart, neatly covering the custard in a circular fashion. Sprinkle with a little candied grapefruit zest then spoon over the now-setting jelly, just enough to cover. Put the tarts in the refrigerator to chill and set the jelly. Serve with your favourite citrus sorbet.

Chef’s note

  • This recipe can make individual tarts, as in the method here, or one large tart that is served sliced, with the jelly and grapefruit salad on the side.
Tags:
restaurant
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high end
cuisine
Botanical
complex
challenging
fine dining
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