This week's Tuesdays with Dorie project was the very pretty Pink Grapefruit Tart from Baking Chez Moi. I happen to love grapefruit and was looking forward to this but with four tasters who don't care much for the fruit combined with a very short shelf life, this tart was a candidate for minification. A multi-component dessert, a halved recipe of each fit perfectly into a 6-1/2" tart pan.
First up was the crust made from the Sweet Tart Dough (page 414). It was my first time making this and was very pleased with how easily it came together in the food processor and rolled between sheets of parchment. I baked the shell from frozen on serving day and chose not to heed the warnings of other bakers in the group who thought the oven temperature too high....lets just say it was (unintentionally) French-baked ;)!
The other components were just as simple to put together: a lemon-almond cream made with ground almonds and lemon zest, and a crémeux that started life as a grapefruit curd only to be transformed into a luxurious, creamy layer with the addition of (lots of) butter. One of my daughters is vegetarian so I omitted the gelatin and whisked powdered agar agar directly into the filling just before pouring it into the crust. Two teaspoons for a half recipe produced a nice, soft set.
The end result was a company-worthy dessert that presented beautifully and had a lovely combination of flavours and textures. I had expected, and hoped, that the crémeux would taste more
of grapefruit; instead, it was very rich and buttery, almost approaching
(Italian meringue) buttercream in flavour and consistency, but was pleasantly bittersweet. Apart from the fresh fruit garnish, the grapefruit was so subtle you really didn't need to love the fruit to love this tart. Family's enjoyment of their little wedges was proof of that!
Visit here to see the other beautiful tarts.