When I saw that the Pink Grapefruit Tart was one of the assignments for Tuesdays With Dorie, I thought I would sit this one out. It seemed like a complicated recipe and I was not a huge fan of grapefruit. I thought it over for half the month and decided that I should give it a try anyway. I’m glad that I changed my mind. This tart turned out to be not only visually stunning, but it tasted great, too!
There were 4 parts to this recipe: 1) the crust; 2) a lemon-almond cream; 3) a grapefruit crémeux, and 4) the grapefruit topping.
That took about 5 minutes.
The next part was the grapefruit crémeux. I had to read over the instructions a few times to feel comfortable with what was about to happen.
First, I added water to gelatin and set that aside.
Second, I combined the zest of 2 grapefruits with sugar. This smelled very good!
After zesting the grapefruits, I juiced the fruits and strained the juice.
I combined the sugar mixture, juice, and eggs in a pan over medium heat and whisked, and whisked, and whisked.
When the mixture reached a certain temperature, I put it into a food processor and added the gelatin and Campari.
I put the mixture into another bowl and refrigerated it to let it set overnight.
The next part I worked on was the crust. I used Dorie’s recipe for Sweet Tart Dough.
When the crust was done, I spread a layer of the lemon-almond cream on top of it.
After that, it was back into the oven.
After the melted lemon-almond cream was cooled, I whisked the crémeux until it was extremely smooth. Note to self: use the stand mixer to do this next time; my arms are still sore from transforming this from a stiff gelatinous mixture to a creamy…crémeux.
I received help with the toppings. I only cut part of 1 grapefruit and enlisted the help of others to finish up.
I had to enlist the help of another with a better eye for design than me to take care of laying out the grapefruit. I think he did a great job!
Overall, I think this was a time-consuming tart, but well-worth all of the work. I think I will make this again for [very] special occasions.
Pink Grapefruit Tart recipe on page 138 and Sweet Tart Dough on page 414 of Baking Chez Moi.
