Today we would like to present you with an advanced recipe: Grapefruit Tartlet. This recipe is a fusion of textures and flavours that promises to be an unforgettable experience for those who have the pleasure of trying it.
The base of this tartlet is a crunchy and delicate sablé pastry, which is perfectly complemented by a light and aromatic almond cream. But the real star of this creation is the grapefruit, whose freshness and slight bitterness provide an exquisite contrast that elevates the dessert to a new level.
The mascarpone mousse, enriched with Valrhona’s fine Opalys white chocolate, provides a smooth texture and a melt-in-the-mouth flavour, while the grapefruit cream, with its intense citrus flavour, adds a touch of freshness and liveliness that makes every bite a unique experience.
To add the finishing touch to our Grapefruit Tartlet, we use Absolut cristal de Valrhona, a shiny, transparent glaze that not only embellishes our creation, but also adds a layer of flavour and texture that perfectly complements the components of the tartlet.
Grapefruit Tartlet
Ingredients
Grapefruit Tartlet
- 10 g Sablée dought
- 20 g Almond cream
- 50 g Mascarpone mousse
- 20 g Grapefruit cream
- 10 g Fresh grapefruit
- 5 g Neutral glaze / Absolut cristal Valrhona
Sablée dought
- 125 g Soft flour Frolla Molino Quaglia
- 75 g Butter 82% Elle&Vire
- 50 g Icing sugar
- 25 g Egg
Almond cream
- 100 g Sugar
- 100 g Butter 82%
- 100 g Raw almond powder Sosa Ingredients
- 100 g Whole eggs
- 15 g Candied lemon cubes Sosa Ingredients
- 5 g Lemon zest
Mascarpone mousse
- 250 g Milk
- 250 g Cream Elle&Vire
- 125 g Mascarpone Elle&Vire
- 450 g 33% White chocolate Opalys Valrhona
- 24 g Gelatine mass
Gelatine mass
- 4 g Beef gelatin powder (220 Bloom)
- 20 g Water
Grapefruit cream
- 400 g Grapefuit pureé
- 100 g Simple syrup
- 70 g Gelcrem cold
Instructions
Sablée dought
- Mix the flour with the icing sugar and butter and work with your hands until you obtain a sandy texture.125 g Soft flour, 50 g Icing sugar, 75 g Butter 82%
- Add the egg and mash with a plastic spatula on the table until you have a regular dough.25 g Egg
- Shape into a ball, roll into a bundle and keep in the fridge for one hour before use.
Almond cream
- Beat the butter with the sugar, add the almond flour and finally the egg and the candied lemon cubes and zest.100 g Sugar, 100 g Butter 82%, 100 g Raw almond powder, 100 g Whole eggs, 15 g Candied lemon cubes, 5 g Lemon zest
Gelatine mass
- Heat the milk and mix with the gelatine mass until melted, add the mascarpone and pour over the melted chocolate. Blend for one minute until well dissolved.250 g Milk, 125 g Mascarpone, 24 g Gelatine mass, 450 g 33% White chocolate
- In addition, semi whip the cream and add the previous base to the cream using a whirling motion.250 g Cream
Gelatine mass
- Mix the gelatine and water. Leave to hydrate for 30 minutes in the fridge. Melt in a bain-marie or microwave and put back in the fridge until use.4 g Beef gelatin powder (220 Bloom), 20 g Water
Grapefruit cream
- Mix all ingredients together and blend for two minutes.400 g Grapefuit pureé, 100 g Simple syrup, 70 g Gelcrem cold
- Set aside in the fridge for an hour and mash again to get the maximum gloss and thickness.
Grapefruit Tartlet
- Bake the almond cream-filled tartlet bases with three additional grapefruits in the tin for 12 minutes at 160°.20 g Almond cream, 10 g Sablée dought
- Roll out the grapefruit cream into a 1.5 cm thick egg shape. Freezer.20 g Grapefruit cream, 10 g Fresh grapefruit
- Place these eggs in the bottom of a silicone mould.
- Pour the mousse over the top and freeze.50 g Mascarpone mousse
- Unmould, glaze with Absolut Crystal and arrange on the tartlet.5 g Neutral glaze / Absolut cristal
- Decorate with a few pieces of fresh grapefruit.