{"id":12692,"date":"2016-12-07T05:37:22","date_gmt":"2016-12-07T03:37:22","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12692"},"modified":"2022-01-15T11:18:26","modified_gmt":"2022-01-15T09:18:26","slug":"red-grapefruit-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/red-grapefruit-tart\/","title":{"rendered":"Red Grapefruit Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">At one of my last visits in Paris,\u00a0I ate a phenomenal red grapefruit tart at a beautiful patisserie called Hugo et Victor. Once I got back home I just had to make my own version, and a few test-recipes later, this tart came out of the over!<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">It&#8217;s beautiful, delicious and just perfect for the winter (and also for Valentine&#8217;s day!). If you like grapefruits you really should try it.<\/p>\n<div id=\"attachment_10199\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10199\" class=\"wp-image-10199\" title=\"Red Grapefruit Tart\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/12\/grapefruit_tart-s1.jpg\" alt=\"Red Grapefruit Tart\" width=\"800\" height=\"1160\" \/><p id=\"caption-attachment-10199\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 19661--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Red Grapefruit Tart<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>50 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>2-3 tbsp. cold milk<\/li>\n<\/ul>\n<h4>Almond and grapefruit cream:<\/h4>\n<ul>\n<li>100 grams soft butter<\/li>\n<li>100 grams sugar<\/li>\n<li>1 large egg<\/li>\n<li>1 tbsp. red grapefruit juice<\/li>\n<li>zest of 1\/2 red grapefruit<\/li>\n<li>100 grams almond meal<\/li>\n<li>1 tsp. all-purpose flour<\/li>\n<\/ul>\n<h4>For red grapefruit cream:<\/h4>\n<ul>\n<li>3 large eggs<\/li>\n<li>120 grams sugar<\/li>\n<li>75 ml. grapefruit juice<\/li>\n<li>Whole grapefruit zest<\/li>\n<li>100 grams soft butter (cut into cubes)<\/li>\n<li>A little red food coloring (optional)<\/li>\n<\/ul>\n<h4>For red grapefruit fan:<\/h4>\n<ul>\n<li>4 large red grapefruits (cut into segments)<\/li>\n<li>Simple syrup for brushing<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add milk gradually and continue to process just until large clumps of dough form.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly golden.<\/li>\n<li>Cool slightly at room temperature.<\/li>\n<li>Almond and grapefruit cream: in a small bowl, whisk butter and sugar into a smooth mixture.<\/li>\n<li>Add egg, juice and grapefruit zest and continue to whisk until blended.<\/li>\n<li>Add ground almonds and flour and mix with a spatula until you get a smooth and thick cream.<\/li>\n<li>Pour the cream into the crust, and smooth the top.<\/li>\n<li>Bake for 10-12 minutes or until golden and set.<\/li>\n<li>Cool completely before filling and decoration.<\/li>\n<li>Grapefruit cream: in a bowl of a mixer with a whipping-attachment put eggs and sugar and whip for 3-4 minutes on high speed until the mixture is light and airy.<\/li>\n<li>Meanwhile boil the juice and grapefruit zest in a small saucepan.<\/li>\n<li>When juice is boiling, add half of it into the egg mixture while whipping quickly.<\/li>\n<li>Transfer the egg mixture to the pan with the rest of the juice and mix.<\/li>\n<li>Cook while whisking for about 3-4 minutes, until the cream thickens.<\/li>\n<li>Remove from heat, let cool for 5-10 minutes, then add the butter and stir until smooth.<\/li>\n<li>Cool the cream completely in the refrigerator until use.<\/li>\n<li>Pour the cold cream on the baked tart and level the top.<\/li>\n<li>Brush the slices of grapefruit with a little sugar syrup and arrange in a fan on top of the cream. Serve immediately.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep in a sealed container in the refrigerator up to 2 days.<\/li>\n<li style=\"text-align: left\">You can use oranges or lemons instead of grapefruit.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_10197\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10197\" class=\"wp-image-10197\" title=\"Red Grapefruit Tart\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/12\/grapefruit_tart2-s.jpg\" alt=\"Red Grapefruit Tart\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-10197\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>At one of my last visits in Paris,\u00a0I ate a phenomenal red grapefruit tart at a beautiful patisserie called Hugo et Victor. Once I got back home I just had to make my own version, and a few test-recipes later, this tart came out of the over! It&#8217;s beautiful, delicious and just perfect for the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33616,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2947,1577,1555],"tags":[1830,2858,1636],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Red Grapefruit Tart | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/red-grapefruit-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Red Grapefruit Tart | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"At one of my last visits in Paris,\u00a0I ate a phenomenal red grapefruit tart at a beautiful patisserie called Hugo et Victor. 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