Grapefruit Tartlets | Milkbottle

Grapefruit Tartlets

Cakes by Suedfels

Grapefruit Tartlets

Grapefruit Tartlets
Makes 8 pieces

250 g wheat flour (type 405) (some extra for the tins)
1 pinch of salt
75 g icing sugar
125 g butter (some extra for the tins)
1 egg ( size m)


1 vanilla pod
3 eggs (size M)
1 tbsp beetroot juice
3 egg yolk (size M)
30 g sugar
2 tbsp starch
3 tbsp lemon juice
170 ml pink grapefruit juice (of approx. 1 grapefruit)
150 ml cream
pink food colouring, if you like

2 tsp icing sugar
approx. 6 edible blossoms (calendula, daisies and dianthus)
approx. 500 g dried pulses for blind baking

For the dough, mix flour, salt, and icing sugar in a bowl.
Cut the butter in pieces and add with the egg to the flour mix.
First use the dough hooks of the food processor, then briefly knead with your hands until smooth.
Wrap in foil and refrigerate for approx. 30. minutes.
Grease 8 tartlet tins (à 10 cm ø) with butter and dust with flour.
In batches on a floured surface, roll out the dough until 3 mm thick, cut out 8 circles (approx. 12 cm ø each), place the dough into the tins and press down firmly.
Any overlapping dough can be trimmed with scissors.
Pierce the dough with a fork a couple of times.
Refrigerate for 15 minutes.
Pre-heat the oven to 180 °C ( 160 °C fan-assisted).
Cover each tartlet tin with baking parchment and cover with dried pulses.
Blind bake on the medium rail for 10 minutes. Remove the baking parchment and pulses, then bake the tartlets for another 5 minutes.
Meanwhile for the creme filling, slice the vanilla pod lengthwise and scrape out the beans.
Mix vigorously with the eggs, beetroot juice, egg yolk, sugar, starch, lemon juice, grapefruit juice and cream.
Colour with some food colorant if you like.
Pour the creme in the tartlets and bake on the medium rail for 20- 25 minutes until the creme is firm.
Remove the tartlets form the oven, allow to cool on a grid for about 30 minutes, then take out the tartlets with care.

For serving dust with icing sugar and garnish with some edible blossom leaves.

Prep time: approx. 30 minutes (plus approx. 40 minutes baking and approx. 75 minutes in the fridge)

Image: Thorsten Suedfels via Taverne Agency. Recipe: Pia Westermann

More Food
Sticky Buns by Court

Chocolate Babka Loaf

Nothing beats a home made sticky bun loaf »
Ice Cream 5

Raspberry and Beetroot Ice Cream

With fermented raspberries, beetroot crumbs, and tapioca biscuits with raspberry powder »
Mango by Court

Mango & Passionfruit Cream with crumble

A delicious and little bit more exotic dessert than your standard crumble »