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||
- ~~ 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
- 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.