Recipe for Pink Grapefruit Tartlets with Meringue

Line the molds for 6 tartlets with the dough. Cover the dough with parchment paper, place baking weights or apricot pits on top. Bake the dough for 20 minutes at 200 °C. Remove the paper and bake the dough for another 5 minutes. Let cool on a wire rack.

In the meantime, take the zest of the pomelo after washing it carefully. Squeeze the pomelo; I collected 150 ml. Beat the eggs with the sugar, sift in the cornstarch and mix, then add the pomelo juice and the zest.

Pour the mixture into a saucepan. Cook over low heat until thickened. The cream thickens in about 5 minutes, continue to stir well with a whisk. Off the heat, add the butter and whisk to incorporate, then pour the cream over the cooled pastry shells.

To finish the meringue, whip the 2 egg whites and gradually add the sugar and powdered sugar while continuing to whip. Whip until you achieve a beak-like texture. Pipe the meringue with a star-shaped tip onto the grapefruit cream and finish by lightly coloring it with a torch.