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Grapefruit Tartlet

Today we want to introduce you to an advanced recipe: Grapefruit Tartlet. This recipe is a fusion of textures and flavors 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 dough, which is perfectly complemented by a smooth 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 silky texture and a smooth flavor that melts in the mouth, while the grapefruit cream, with its intense citrus flavor, adds a touch of freshness and liveliness that makes each bite a unique experience.

To give the finishing touch to our Grapefruit Tartlet, we used Absolut cristal de Valrhona, a shiny, transparent glaze that not only embellishes our creation, but also adds a layer of flavor and texture that perfectly complements the tartlet’s components.

Grapefruit Tartlet

We use the highest quality ingredients, such as Elle&Vire butter and Valrhona chocolate, which guarantee an exceptional final result. We incorporate products such as Cold Gelcrem, which allows us to obtain perfect and stable textures.

Ingredients

Grapefruit Tartlet
- 10g -
  Sablé dough
- 20g -
  Almond Cream
- 50g -
  Mascarpone Mousse
- 20g -
  Grapefruit Cream
- 10g -
  Fresh grapefruit
- 5g -
  Absolut crystal
Sablé dough
- 125g -
  Soft flour
- 75g -
  Butter 82% Butter
- 50g -
  Icing sugar
- 25g -
  Egg
Almond Cream
- 100g -
  Sugar
- 100g -
  82% fat butter
- 100g - Raw almond flour
- 100g -
  Whole egg
- 15g - Lemon Dice 7x7mm Cold Confit®
- 5g -
  Lemon zest
Mascarpone Mousse
- 250g -
  Milk
- 250g -
  Cream
- 125g -
  Mascarpone
- 450g -
  White chocolate 33%.
- 24g -
  Gelatin dough
Gelatin Dough
- 4g - Bovine gelatin powder (220 Bloom)
- 200g -
  Water
Grapefruit Cream
- 400g -
  Grapefruit Puree
- 100g -
  Base syrup
- 70g - Gelcrem Cold

Prepared by

Sablé dough
1. Mix the flour with the icing sugar and butter and work with your hands until you obtain a sandy texture.
2. Add the egg and beat with a plastic spatula against the table until you have a regular dough.
3. Form into a ball, roll into a bundle and set aside for one hour in the refrigerator before using.
Almond Cream
1. Beat the butter with the sugar, add the almond flour and finally the egg and the candied lemon cubes and zest.
Mascarpone Mousse
1. 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.
2. Separately, semi whip the cream and add the previous base to the cream with wrapping motions.
Gelatin Dough
1. Mix gelatin and water. Allow to hydrate for 30 minutes in the refrigerator. Melt in a bain-marie or microwave and return to refrigerator until use.
Grapefruit Cream
1. Mix all ingredients and blend for two minutes.
2. Reserve in the refrigerator for one hour and regrind to get the maximum brightness and thickness.
Final Assembly: Grapefruit Tartlet
1. Bake the almond cream-filled tartlet bases with three additional grapefruits in the pan for 12 minutes at 160°.
2. Spread the grapefruit cream in an egg shape 1.5 cm thick. Freeze.
3. Place these eggs in the bottom of a silicone mold.
4. Pour the mousse over the top and freeze.
5. Unmold, glaze with Absolut Crystal and arrange on the tartlet.
6. Garnish with a few pieces of fresh grapefruit.