Ruby grapefruit and chocolate tart
“Nothing matches the crisp, mild acidity of pink grapefruit.”
- 100g dark chocolate
- 175g unsalted butter, chopped
- 2 1/2 tbsp cream
- 1 x 23cm shortcrust pastry shell, cooked
- 1/2 cup orange juice
- 4 egg yolks
- 1/2 cup caster sugar
- 2 tsp gelatine dissolved in 2 tbsp hot water
- 2 ruby grapefruit, peeled, segmented and drained well on absorbent paper
Ruby grapefruit are the jewels of the citrus family. Much sweeter and less acidic than their yellow-fleshed cousins, they add a succulent tang to many savoury and sweet dishes. They have yellow skin with a pink blush, few seeds, very smooth rind - and a short season, from now until September.
Method
Melt chocolate, 50g butter and cream in the top of a double saucepan or in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted and smooth. Pour over base of cooled pastry case and refrigerate for 30 minutes or until set.
Combine orange juice, remaining butter, egg yolks and sugar in the top of a double saucepan or heatproof bowl over a pan of simmering water and stir until mixture thickens enough to coat the back of a wooden spoon. Do not boil. Remove and cool for 5 minutes.
Stir gelatine into orange juice mixture. Pour mixture over chocolate and place grapefruit segments on top. Cover and refrigerate for 4-6 hours or overnight, until set.
To serve
Serve with thick cream.
Serves 6.
