Equipment
- Kitchen Torch
- Pastry Bag and Piping Tip
- Candy Thermometer
- Small Saucepan
- Electric Mixer
- Shallow Container with Plastic Wrap
- Fine Mesh Sieve
- Whisk
- Small Saucepan
- Immersion Blender
- Heat-Proof Bowl
- Saucepan
- Oven
- Tart Mold
- Parchment Paper
- Rolling Pin
- Mixing Bowls
Ingredients
Ruby Ganache
- 12.3 oz heavy cream
- 1.1 oz invert sugar
- 0.7 oz glucose syrup
- 8.8 oz Callebaut Ruby Chocolate - RB2 - 2.5kg Callets
Grapefruit Curd
- 1.4 oz Grapefruit Puree #1
- 0.2 oz Gelatin gold
- 10.6 oz Grapefruit Puree #2
- 0.4 oz Grapefruit Zest
- 11.3 oz granulated sugar
- 0.1 oz salt
- 8.5 oz egg yolks
- 6.7 oz butter
Italian Meringue
- 1.4 oz Granulated Sugar #1
- 11.3 oz Granulated Sugar #2
- 5.3 oz water
- 1.1 oz glucose syrup
- 0.4 oz vanilla extract
- 5.6 oz egg whites
Blonde Sable Dough
- 8.8 oz butter
- 9.9 oz granulated sugar
- 0.1 oz salt
- 3.5 oz eggs
- 1.1 lb all-purpose flour
Instructions
Ruby Ganache
- Warm the cream, invert sugar and glucose over medium heat until it reaches 85C.
- Pour the warm liquid over the Ruby chocolate. Let sit for a minute to soften.
- Emulsify with an immersion blender until smooth.
- Slowly pour the ganache over the Blood Orange Curd in each tart shell until almost full.
- Refrigerate the tarts until ready to finish.
Grapefruit Curd
- In a small bowl, combine the grapefruit puree #1 and gold gelatin.
- Let sit at room temperature until bloomed.
- In a small sauce pan, combine the grapefruit puree #2, zest, sugar, salt and egg yolks. Whisk the mixture together immediately until smooth.
- Cook the mixture over low heat until it just begins to thicken, 77-82C,
- Remove the mixture from the heat immediately, add the bloomed gelatin and whisk to combine.
- Add the butter and whisk until melted and completely smooth.
- Strain the mixture through a fine-mesh sieve into a shallow container.
- Cover the curd directly with plastic wrap. Refrigerate until it is fully chilled and set up.
- Once the mixture is fully set, transfer to a pastry bag and fill each tart shell 2/3's full.
- Smooth the top of the curd if needed.
- Refrigerate until ready to finish the tarts.
Italian Meringue
- Whip the egg whites on the lowest speed of mixer, until just foamy.
- Slowly add sugar #1 to the mixer and continue to whip on low speed.
- In a small sauce pan, combine the sugar #2, water and glucose.
- Cook the sugar syrun to 115C.
- Increase the speed of the mixer to medium, and slowly stread the hot sugar syrup into the bowl.
- Add the vanilla extract.
- Gradually increase the speed of the mixer to high speed. Whip the meringue until it is glossy, cool, and quadrupled in volume.
- Use immediately or store in the freezer until ready to use.
- When the Ruby Ganache is set on the tarts and ready to decorate:
- Transfer the Italian Merignue to a pastry bag fitted with a rose petal pastry tip.
- Pipe decoration over the top of the tart, as desired.
- Lightly torch the merigue, if desired.
- Garnish with fresh grapefruit segments, if desired.
- Store in refrigerator until ready to serve.
Blonde Sable Dough
- In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, sugar, and salt until fully combined.
- Add the eggs and mix until fully incorporated.
- Add the flour and mix until just combined.
- Roll the soft dough between parchment paper until 4mm thick.
- Freeze until ready to use.
- Line 65mm round tart shells and freeze until solid.
- Bake at 160C, directly from the freezer, until golden brown, about 20 minutes.
- Let cool to room temperature before filling.