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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Grapefruit tart is crispy, soft, and melts in your mouth, intertwined with the nutty sweetness and richness from egg cream along with fresh, juicy grapefruit flesh. If you are looking to try out many new, delicious cakes, then get cooking with Tastetutorial.com right away!
Ingredients for Pink Grapefruit Tart Serves 4 people
Pink grapefruit 1 fruit Cake Flour 90 gr (or type 8 flour) Almond flour 90 gr Cornstarch 5 gr Unsalted butter 120 gr Powdered sugar 30 gr Sugar 70 gr Chicken eggs 4 eggs Unsweetened fresh milk 200 ml Vanilla extract 4 ml
How to choose pomelo for making delicious cakes
- Pomelo is larger than a yellow orange, round and even.
- Skin: A good pomelo will have a deep orange skin that is slightly reddish, smooth and taut. If you gently tap the skin of the fruit and hear a “tap tap” sound, it means the pomelo is ripe, with thin skin and sweet taste. If you hear a “thud thud” sound, it’s the opposite.
- Stem: Choose fruits with fresh, green, and firm stems. Press lightly on the surface of the stem with your thumb; if it sinks in, the fruit is still fresh, but if it is resilient, it means the fruit has been stored for a long time.
- Pomelo segments: Choose segments that are pink-red, juicy, with a rich sweet taste, not sour or dry.
- Pomelo has a sweet and fragrant characteristic flavor; you can gently squeeze the fruit to sense the smell of pomelo before buying.
- You can use green skin pink flesh pomelo instead of pink pomelo as well.
Information about Cake Flour
- Cake Flour has a very low protein content, ranging from about 7 – 8.5% protein, therefore it contains very few gluten strands.
- The flour is pure white, moist, and lighter than other types of flour, so this type of flour is often used to make cakes with a thin, smooth texture and high fluffiness like sponge or chiffon.
Required Tools
How to Make Grapefruit Tart
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Mix and knead the dough for the tart base
First, mash 60g of unsalted butter, then add 1 egg yolk and mix well until combined.
Next, add 30g of powdered sugar and continue to mix well.
Then, sift 90g of flour and 30g of almond flour into the butter mixture. Use your hands to mix until the ingredients stick together to form a uniform mass.
Finally, wrap the dough tightly with plastic wrap and place it in the refrigerator for 30 minutes.
Note: Only knead until the dough is cohesive; do not knead using bread techniques or for too long, as this will cause the crust to become tough after baking.
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Rolling the dough and placing the crust into the mold
Dust the dough ball with a layer of dry flour, then use a rolling pin to roll it out thin.
Next, place this piece of dough into the tart mold, and press down firmly with your hands so that the dough sticks to the sides of the mold.
Then, cut off the excess dough at the edges, prick the surface of the crust evenly with a fork, wrap tightly with plastic wrap, and refrigerate for 30 minutes.
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Mixing the cake batter
Soften 60g of unsalted butter, then add 1 egg, 50g of sugar, and 60g of almond flour and mix until the mixture is smooth.
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Baking the cake
Preheat the oven to 180 degrees Celsius for 15 minutes.
Next, evenly spread the mixed batter into the tart crust, and bake for 25 – 30 minutes at 180 degrees Celsius.
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Making egg cream
First, heat 200ml of unsweetened fresh milk until it simmers, then turn off the heat.
Next, place 2 egg yolks, 20gr of sugar, and 4ml of vanilla extract in a bowl and stir well to combine.Then, add 5gr of cornstarch and continue stirring until the mixture is fully dissolved.
Slowly pour the warm milk mixture into the egg bowl while gently stirring.
Next, strain the egg and milk mixture into a pot, stirring continuously over low heat until the mixture boils and thickens smoothly, then turn off the heat.
Finally, pour the egg cream mixture into a bowl, cover tightly with plastic wrap, let it cool slightly, and place it in the refrigerator for 30 minutes.
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Preparing grapefruit
Cut and peel the grapefruit, then gently separate the grapefruit segments inside.
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Completion
Spread the egg cream evenly on the tart surface, then arrange the grapefruit segments on top to finish.
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Final Product
The pink grapefruit tart has a crunchy crust that melts in your mouth, with a buttery flavor combined with sweet and rich egg cream, and fresh grapefruit that is juicy and sweet-sour, guaranteed to be irresistible!
Tastetutorial.com wishes you success in making the simple, delicious grapefruit tart! Let’s cook with Tastetutorial.com and show off your skills right away!
*Source reference for the recipe and images from the YouTube channel HANSE
