Grapefruit Tart Recipe

Preheat the oven to 180°C.

Line the mold (preferably with a removable bottom) with the well-chilled shortcrust pastry. Refrigerate for 15 minutes, then place a disc of parchment paper on top and cover it with baking weights. Bake for 10 minutes, then remove the paper and the baking weights.

Mix the softened butter with the sugar, add the almond flour and the eggs. Mix well to obtain a smooth consistency. Spread the almond cream over the pre-baked tart shell and bake at 180°C for 10 minutes, then remove it and let it cool.

Soak the gelatin sheets in a bowl of cold water. Zest the grapefruits (be careful not to take any of the white inner peel).

Boil the grapefruit juice with the sugar and the eggs while quickly whisking until the mixture thickens.

Put the butter in pieces into a mixing bowl and pour the preparation over it. Mix well with a whisk to obtain a smooth and shiny mixture. Add the rehydrated and squeezed gelatin, then the zest. Use a blender to smooth the mixture well.

Place this mixture in a cold bowl to let it cool (or put it in a cold water bath). Once cooled, pour the mixture onto the tart crust and refrigerate for 20 minutes.

Peel the grapefruits by hand using a grapefruit knife, drain them, and then arrange them in a rosette on the creamy layer.

To finish, serve the pie very cold.