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Grapefruit brulee tartlets
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Prep Time:
155 minutes
Cook Time:
25 minutes
Total Time:
180 minutes
Citrus-infused pink grapefruit creme brulee, perfect for a post-dinner sweet treat paired with cream.
Ingredients:
  • 20.00 ml finely grated pink grapefruit rind
  • 60ml grapefruit juice
  • 55g egg
  • 160ml cream
  • 70g caster sugar
  • 24.00 gm icing sugar mixture, to dust
  • 115g plain flour
  • 40g almond meal
  • 45g icing sugar mixture
  • 100g chilled butter, chopped
  • 1 egg yolk
Instructions:
  • Combine the grapefruit rind, grapefruit juice, eggs, cream, and caster sugar in a bowl. Cover with plastic wrap and refrigerate for 1 hour to enhance the flavors.
  • For the shortcrust pastry, combine flour, almond meal, icing sugar, and butter in a food processor. Pulse until it forms fine breadcrumbs. Add the egg yolk and pulse until dough comes together. Transfer to a floured surface, knead gently until smooth, shape into a disc, and wrap in plastic. Chill in the fridge for 30 minutes.
  • Preheat your oven to 200°C. Roll out one-eighth of the pastry into a 3mm-thick disc. Use it to line an 8cm fluted tart tin with a removable base. Repeat with the remaining pastry. Chill on an oven tray in the fridge for 15 minutes.
  • Line pastry bases with baking paper and gently press in pastry weights, rice, or dried beans. Bake for 5-6 minutes until firm. Remove the paper and weights, then bake for an additional 5 minutes until golden. Lower oven temperature to 150°C.
  • Pass the grapefruit mixture through a fine sieve into a jug, then pour it evenly into the pastry cases. Bake for 10-15 minutes until just set. Allow it to cool for 15 minutes at room temperature before chilling in the fridge.
  • Preheat the grill on high heat. Sprinkle the tartlets with icing sugar and caramelize the tops under the grill for 1-2 minutes. Alternatively, use a brulee torch for caramelization. Serve immediately.

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