Pink grapefruit tart from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 138) by Dorie Greenspan

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Notes about this recipe

  • carlenedrake on February 28, 2015

    I left out the Campari and it was still wonderful. It is best made over 2 days.

  • Zosia on February 16, 2015

    Pretty tart with quite a few components, most of which can be made in advance. The sweet tart dough (page 414) was very easy to make and work with; I baked the crust from frozen on serving day. The cremeux is a grapefruit curd to which lots of butter is added; it's very rich and buttery, almost approaching buttercream in consistency with a nicely balanced bittersweet flavour. I omitted the gelatin and whisked powdered agar agar into it just before pouring it into the tart shell. This was very much enjoyed by tasters who don't like grapefruit; I would have preferred a stronger grapefruit presence.

  • Jane on February 08, 2015

    This really was one of the best desserts I have ever made. It is quite time consuming and would be best spread over two days but the results are so worth it. The crust is Dorie's Sweet Tart Dough which is buttery and crisp - it's my favorite tart dough. There is a layer of baked lemony almond then a grapefruit/Campari mousse which is creamy but actually has no cream and is made with eggs and butter. Then it is topped with jewel-like slices of pink grapefruit. It looks gorgeous and tastes even better.

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