Difficult to cook a small seasonal tart in the middle of winter … Unless, bingo: we opt for grapefruit … Vitamins and too good!
Preparation:
Preheat the oven to 180 ° C.
Line the mold (preferably removable bottom) with the very cold shortbread dough .
Put back in the fridge for 15 minutes then place a disc of baking paper on it and cover it with baking balls.
Bake for 10 min then remove the paper and the baking balls.
Mix the softened butter with the sugar , add the ground almonds and the eggs . Mix well to obtain a homogeneous consistency.
Spread the almond cream on the precooked tart base and put it in the oven at 180 ° C for 10 minutes, take it out and let it cool.
Soften the gelatin sheets in a bowl of cold water.
Zest the Florida grapefruits (be careful not to remove a white inner skin).
Boil the Florida grapefruit juice with the sugar and the eggs , stirring quickly with a whisk until the mixture thickens.
Put the butter in pieces in a salad bowl and pour the preparation over it. Mix well with a whisk to obtain a smooth and shiny mixture.
Add the rehydrated and drained gelatin , then the zest .
Give a blow of the mixer to smooth the device.
Put this device in a cold salad bowl to let it cool (or even put in a cold bain-marie). Once cooled, pour the mixture over the tart shell and keep in the fridge for 20 minutes.
Peel the Florida grapefruits using a grapefruit knife, drain them and then arrange them in a rosette on the cream.
Serve the pie cool.
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How about trying grapefruit pie?
