I’ve been so inspired by pastel pinks and blues right now. Perhaps it’s because I am so looking forward to spring, though we are still knee-deep in winter here in Toronto. In fact, just as I am writing this, there is a snowstorm outside – a lethal mix of ice + rain = slush. It’s pretty gray out there, too! While I don’t like “gray” in my skies, I like it on my living room wall or in my tea!
Speaking of tea (nice segue, yeah?), today’s cheer-me-up dessert is an Earl Grey and Pink Grapefruit Tart. It’s inspired by a tart that I tasted at a local pâtisserie here in Toronto that’s run by a French expat. Her version is with Earl Grey tea-infused almond cream, topped with grapefruit sections and candied orange peel.
Mine deviates a bit from that, in that I used Robert Wemischner’s recipe for citrus Earl Grey curd instead. This time of the year, citrus makes me happy! If you notice on the photo below, the other tart was not yet topped with grapefruit sections. That’s how my curd turned out – it’s set on top but still pillow-y soft inside.
It’s my first time making a tart using tart rings (no bottoms), so I apologize if the quality seems shaky! Rest assured, I will try to master my tart-making skills!
But before I part with the recipe, here is a mood board of my personal photographs to get you looking forward to spring, just as I am!
Note: I am still on an 80/20 Paleo diet, but on the weekends, I get to indulge a little bit! This Earl Grey and Pink Grapefruit Tart was so worth it!
| Earl Grey and Pink Grapefruit Tart |
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Recipe Type: Dessert
Prep time: 2 hours
Cook time: 1 hour
Total time: 3 hours
Serves: six 3-3/4-inch tarts
The pâte brisée (shortcrust tart dough) is adapted from a Ladurée recipe. The Earl Grey tea and grapefruit curd filling is adapted from Robert Wemischner’s recipe.
Ingredients
- ~~ For the Pâte Brisée (shortcrust tart dough) ~~
- 250 grams (2 cups) cake flour or all-purpose flour
- 125 grams (9 tbsp) unsalted butter, very cold and cut into pieces
- one pinch of sea salt
- 4 – 6 tablespoons ice water
- 2 egg yolks
- ~~ For the Earl Grey and Pink Grapefruit Curd ~~
- 85 grams (3 oz) freshly squeezed pink grapefruit juice
- 12 grams (2 tbsp) Earl Grey loose tea leaves
- 85 grams (3 oz) granulated sugar
- 2 whole eggs, large
- 85 grams (2 oz) unsalted butter, cut into pieces
- pink grapefruit slices, skin and pith removed
Preparation
- To make the pâte brisée, or shortcrust tart dough, sift the flour into a large bowl. Add the butter pieces to the flour, along with the sea salt. With your fingers, work the butter into the flour until it resembles coarse grain or sand. Just mix on medium-low speed until the mixture becomes sandy.
- Next, add the water and egg yolks and mix until the dough comes together and holds its shape. Do not overwork it.
- Alternatively, you can use a stand mixer fitted with a paddle to prepare the dough until this point.
- With your hands, form the dough into a ball and wrap in plastic. Refrigerate for a minimum of 1 hour, up to 24 hours before using.
- Preheat the oven to 375 F (190 C).
- Take the dough out of the refrigerator and roll. To soften the ball, bang it a few times with your rolling pin.
- Flour your work surface a little bit and roll out the dough to approximately 1/8-inch to 1/4-inch thick (your preference).
- Measure out the dough you need for your tart rings. You can use cookie cutters or cake rings or free-hand to cut the dough rounds. Make sure to leave some overhang so that when you roll the pin on top of the tart, the excess will be evenly removed. Press the tart dough into the pan.
- Prick the bottom of the tart with a fork, to prevent the dough from rising.
- Cut a round sheet of parchment paper or aluminum foil, set it on top of the tart and put ceramic pie weights or dried beans to tamp it down.
- Bake the prepared tart pans (with the weights) until golden brown, about 25 to 35 minutes, depending if you want a deeper or lighter colour.
- Remove from oven, remove the pie weights, and set the baked tart crust on a wire rack to cool.
- To make the Earl Grey pink grapefruit curd, combine the pink grapefruit juice and tea leaves in a small saucepan. Heat to just a simmer and remove from heat. Let the tea leaves steep in the juice for 5 minutes. Pour the liquid through a fine-meshed sieve into a stainless steel bowl that fits atop your small saucepan, squeezing out as much as juice as you can.
- Wash your small saucepan clean and put just enough water so that when the bowl sits on the mouth of the pan, its bottom doesn’t touch the water. Heat the water to simmer.
- To the infused tea liquid on the bowl, add the sugar and eggs, whisking constantly. Cook until the mixture thickens to a soupy, thick cream texture.
- Remove pan from heat and, piece by piece, whisk in the butter.
- Once the emulsion has cooled, cover tightly and chill until ready to bake the tarts.
- To section off the pink grapefruit filets or slices, first, cut the top and bottom of the fruit so you can sit the fruit flat on the counter or chopping board.
- Using a serrated citrus knife or any sharp knife, follow the contours of the fruit to slice off the thick skin, pith, and membrane. Your cuts should leave the fruit totally devoid of the white pith.
- To release each section or filet, cut just beside the membrane, toward the middle of the fruit. Do the same on the other side. You should have V-shaped filets. Continue until all of the sections are cut out.
- Place them on a plate or a flat container, in a single layer. Cover and refrigerate until ready to use.
- To assemble the tarts, take all your components out of the refrigerator. Place about 2 to 3 tablespoons of the Earl Grey curd per tart shell, or until almost to the rim.
- Bake the tarts in the same 375 F (190 C) oven, about 20 to 25 minutes, or until the curd sets a little bit, but is still jiggly underneath.
- Let the baked tarts cool for 25 minutes, before topping with grapefruit filets.
{ 30 comments… read them below or add one }
We’re thigh-deep in snow too! Thanks for the sweet, beautiful respite from the unending grey.
Earl grey and pink grapefruit curd sounds heavenly!
Love the blissful mood board.
What a stunner, the pink grapefruit is such a pretty color! These are the perfect way to welcome spring
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Love these, they look to me like a promise of finer days to come! I am imagining the deliciousness of the tart grapefruit with the crisp crust and sweet filling, yum!
Perfect spring dessert! Thanks to you, I’m now craving for pastries. Can I know where did you get the purple spoon from?
Kiran,
The purple spoon is from Pandora (Italy)! Love them!
-Jen
I’ve been craving for pink grape fruit since I saw it on some blog the other day. Now with yours I must go get some tomorrow. I’ve never had tart with grapefruit, but they look extremely cute and it’s PINK! Very charming and I love that my favorite earl grey in involved in this pastry. NICE!
I know what you mean about the snain – I totally wore the wrong kind of boots today and was in a bit of a snain snit on my way home, but a mug of milky Earl Grey cured me. Would have been amazing with your tart, which looks wonderful. I haven’t tried the tart ring thing either, but it’s on my list. As is this recipe.
Which bakery are you referring to? (I want to know, for, like, really important research purposes…)
Lovely! As you are looking forward to spring, I am looking forward to summer!
Btw, congratulations on the Huffington feature.:)
Oh, YUM! Pink grapefruit is one of my all-time favorite fruits – I eat it at least a few times a week – so I know I’d love these gorgeous tarts. And thank you so much for your kind words on my blog! =)
Oh my, those close ups on the citrus segments totally got me! LOVE!
Even though we don’t have snow here(it was few days this whole Winter) we have gloomy, rainy days, even today–and yes yes I am soooo looking forward to cherry blossoms, green trees and grass and that fresh spring air.
Beautiful post, and delicious tart…you have a Spring on your plate
I hope nicer weather comes soon!!!
What an interesting flavor for a curd, never would have thought to make that. Looks creamy and delicious though! I am so ready for spring too.
What a gorgeous flavour mix my friend, I love this recipe
Cheers
CCU
I’m a curd addict! WHY have I never thought of an earl grey grapefruit curd? I feel like I’ve been cheated in life!
Like you, I am so ready for Spring! Although, I must admit that the last few days in the Bay Area have been extremely spring like. I am sure the winter weather will hit us before it is all said and done. Your tart is fantastic. I adore grapefruit and earl grey – never thought about combining those flavors. This is a keeper!!!
What beautiful tarts and gorgeous colours! I love Earl Grey and I can imagine it went really well with the grapefruit. I think your pastry looks perfect! Great job with the rings. Lovely photos as usually too
Nazneen
Oh….and I am back on a semi Paleo again…semi meaning I am taking some liberties
Pastel pinks and blues are so beautiful, as well as this tart!!
I love the colors of this tart and your inspiration board too. I long for Summer right now and since we are visiting Hawaii right now it will hit me hard when I get home that it isn’t Summer. Beautiful and tasty looking tarts Jen
You have just combined my favorite fruit and my favorite tea into one of my favorite desserts. I am amazed, this looks fantastic!
I am so with you on the spring thing! Let winter be done with! I’m so very tired of it. It’s totally grey and dreary all day, almost every day. I think I’ll just keep my eyes on your mood board.
I think you did great with your tarts! They’re so pretty and dainty. And love the pink in this!
I like pink and blue (for boys and girls)! I also like grapefruit. I even posted a pretty pink recipe myself today. GREG
I think your tart cases look perfect and the tarts are gorgeous.
Oh I can just imagine the sweet and tart in every bite! Love the custard! So very creative and what a unique flavor. Just gorgeous!
This looks and sounds so good and your pastry looks perfect! I love your mood board too!
Absolutely gorgeous!! What a delicious way to enjoy the last of winter.
What a pretty tart and because of the tea infusion I know I’d fall in love at first bite.
oh, that mood board is ready for a frame. That pink dress is so sweet:)This flavor combo is lovely, Jen. The flavor combo is so intriguing and it is my kind of dessert. Lovely:))
Spring is starting to show here and this post really makes you excited about the new season. Lovely pictures Jen!
A snow storm is announced to get in my area tonight but I’m having my fingers crossed it’s not going to happen since I’m so looking forward to sunny days.
Your tarts are so pretty and so refreshing from the grapefruit. Beautiful Jen