Tartlets with Grapefruit Cream

8 PIECES

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INGREDIENTS FOR THE DOUGH

30 g ground hazelnuts
2 g salt
5 eggs
220 g plain flour
30 g Dutch-type cocoa
120 g butter from the fridge
65 g powdered cane sugar (can be white)

INGREDIENTS FOR THE GRAPEFRUIT EGG YOLK CREAM

80 ml grapefruit juice
10 ml lemon juice
Zest from 1 organic mandarin (can be replaced with zest from ½ organic lemon)
80 g granulated sugar
4 egg yolks
70 g butter

INGREDIENTS FOR THE GRAPEFRUIT CHOCOLATE GANACHE WITH GIN

200 g white chocolate (chopped or in chips)
90 g grapefruit juice with some pulp
Zest from 1 organic mandarin or from ½ organic lemon
30 g whipping cream (33% - 40%)
20 g honey
10 g Gin
2 teaspoons room temperature butter

YOU WILL ALSO NEED

Baking paper

INSTRUCTIONS FOR THE DOUGH

1
In a mixer bowl with a flat beater, mix the diced butter, flour, ground nuts, salt, and sugar until it resembles dry crumbs. Then quickly mix in the beaten egg.
2
Transfer the dough to a board/table and quickly work it into a compact dough with your hands. Do not knead too much to prevent the dough from warming up. The butter must remain cold.
3
Roll out to 2 – 3 mm between two baking papers and chill the sheet between the papers in the fridge for several hours (even until the next day).
4
Then remove from the fridge and prepare the molds. If you have stainless steel (cups), grease them with butter and cut out rounds from the dough to line the molds. If you have round rings made of material that does not need greasing, use the ring as a cutter for the bottom and line the sides with strips of dough cut with a knife. Work quickly with the dough (ideally about 5 minutes after removing from the fridge – before that it might break, later it starts to melt in your hands – if so, return it to the fridge for a while). Prick the bottom with a fork. Let the edges of the strips overhang the molds and place the molds in the freezer for a while (or back in the fridge).
5
Preheat the oven to 165ºC fan. Remove the molds with the hardened dough from the fridge or freezer and trim the edge with a sharp knife to the edge of the mold.
6
Bake for about 15 minutes and let cool on a rack. After about 10 minutes, remove from the ring. It should come out smoothly.
7
Let cool completely.

INSTRUCTIONS FOR THE GRAPEFRUIT EGG YOLK CREAM

1
Put everything except the butter in a stainless steel bowl and heat over a water bath, stirring constantly, until thickened (consistency of cooked pudding). Remove from heat and stir in the diced butter. Transfer to a sealable jar and chill in the fridge.

INSTRUCTIONS FOR THE GRAPEFRUIT CHOCOLATE GANACHE WITH GIN

1
In a saucepan, heat the grapefruit juice, honey, cream, and citrus zest together just below boiling point. Pour the Gin into the mixture. Pour over the chocolate prepared in a bowl. Let stand for a minute, then mix smoothly with an immersion blender (or whisk). Finally, stir in the butter. Let cool, but keep the ganache liquid.

INSTRUCTIONS FOR FINISHING

1
First, spread the grapefruit egg yolk cream on the bottom of the tartlets, then pour the grapefruit ganache level with the edge of the tartlet.
2
Let set in the fridge.

Tip

You can decorate with ground pistachios, a piece of grapefruit, leftover egg yolk cream, or dried flowers. Let your imagination run wild.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlik, so you can also enjoy their treats!