Ingredients

  • 110 grams pecans ground
  • 25 grams sugar, caster
  • 165 grams flour
  • 85 grams butter, unsalted melted
  • 55 grams plain chocolate melted
  • Custard
  • 55 grams butter, unsalted
  • 150 grams sugar, caster
  • 4 eggs, lightly beaten
  • 120 milliliters double cream
  • 300 milliliters grapefruit juice, unsweetened
  • 220 milliliters orange juice
  • 1 tablespoon grapefruit zest
  • 2 teaspoons gelatin
  • Garnishes
  • 110 milliliters double cream whipped
  • 1 grapefruit sectioned
  • candied grapefruit rind

Directions

1. Combine pecans, sugar in magimixer and blend until finally ground. Add flour and blend. Add butter and blend until butter pea size. Add enough egg so mixture forms ball. Pat into 22 cm. tart pan. Chill. Bake BLIND in 375*F/190*C/GM 5 oven for 10 minutes. Remove paper and continue baking until crust golden and flakey. Cool to room temperature. Meanwhile melt chocolate. Coat inside of crust with chocolate.
2. Sponge gelatin in 50 milliliters grapefruit juice. Reduce remaining juices to 225 ml. Heat cream to simmer. Blend sugar, butter and eggs. Pour hot cream into sugar mixture. Clean pan and return mixture to pan adding juice. Cook, stirring constantly, until it coats back of spoon. Remove from heat, strain. Add gelatin and zest while still warm. Cool to set point. Pour into crust and refrigerate until set, about 2 hours.
3. To serve: Garnish with whipped cream and candied grapefruit rind. Place grapefruit sections on the side.
4. Original recipe calls for 225g pecans, 110g sugar and 55 grams butter for crust. It comes out too hard to cut so user unfriendly. Changed recipe to Martha's pecan crust.

Notes
Notes:Original serves 8. Make 1 day ahead for flavors to blend
Serving Ideas:Original serves 8.


Categories
DessertsPuddings, tarts/piesFruit
Keywords
tarts/piesFruit DessertsPuddings
MacGourmet downloadGrapefruit Tart with Chocolate-Pecan Crust. To import, drag image to your MacGourmet recipe box.