Grapefruit Tartelettes with White Chocolate & Gin

Dough Preparation

• 1
  In a food processor with the flat beater, combine 120 g cold, diced butter with flour, ground hazelnuts, salt, and powdered sugar until a sandy consistency (streusel) is formed. Then quickly stir in the beaten egg.
• 2
  Place the dough on a floured surface and quickly bring it together with your hands to form a smooth dough. Do not knead for too long to keep the butter cold.
• 3
  Roll out the dough thinly (2–3 mm) between two sheets of baking paper and chill in the refrigerator for several hours (preferably overnight).
• 4
  Cut out the chilled dough and place it into the prepared tartelette molds. Prick the bottom several times with a fork. Place the molds briefly in the freezer.
• 5
  Preheat the oven to 165°C convection. Trim the edges of the tartelettes flush with a sharp knife.
• 6
  Bake the tartelettes for approx. 15 minutes and let them cool completely on a wire rack. Carefully remove them from the molds after 10 minutes.

Grapefruit Cream Preparation

• 1
  Heat 80 ml grapefruit juice, lemon juice, lemon zest, sugar, and egg yolks in a stainless steel bowl over a water bath, stirring constantly, until the mixture thickens (like cooked pudding). Remove from heat and stir in 70 g diced butter. Pour into a glass and let cool in the refrigerator.

Grapefruit Gin Ganache Preparation

• 1
  Heat 90 ml grapefruit juice, honey, and cream in a saucepan just before boiling point. Stir in the gin. Pour the hot mixture over the chopped white chocolate. Let stand for one minute, then stir smooth with an immersion blender or whisk. Finally, stir in 15 g butter. Let cool until the ganache is still liquid but no longer hot.

Finishing

• 1
  First, spread the grapefruit cream on the bottom of the tartelettes. Then pour the grapefruit ganache up to the edge of the tartelettes.
• 2
  Let set in the refrigerator. Before serving, decorate with pistachios or grapefruit pieces as desired.