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
We use the highest quality ingredients, such as Elle&Vire butter and Valrhona chocolate, which guarantee an exceptional end result. We incorporate products such as Cold Gelcrem, which allows us to obtain perfect and stable textures.
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
Sablée dought
Mix the flour with the icing sugar and butter and work with your hands until you obtain a sandy texture.
Add the egg and mash with a plastic spatula on the table until you have a regular dough.
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.
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.
In addition, semi whip the cream and add the previous base to the cream using a whirling motion.
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.
Grapefruit cream
Mix all ingredients together and blend for two minutes.
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°.
Roll out the grapefruit cream into a 1.5 cm thick egg shape. Freezer.
Place these eggs in the bottom of a silicone mould.
Pour the mousse over the top and freeze.
Unmould, glaze with Absolut Crystal and arrange on the tartlet.
Decorate with a few pieces of fresh grapefruit.
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