Sour & Sweet Combination
Our 6th recipe from Nadiya Bakes is on page 78; Grapefruit Ganache Tart. I made some major changes to this recipe, which I think really enhanced the flavour profile.
Step one
- I added 2 tsp of grapefruit zest to pastry
- TIP: always zest your fruit directly into ingredients- you get the most flavour from the oil when you zest
Cocoa Pastry
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I suggest sifting flour, cocoa and sugar together before mixing other ingredients
- The recipe calls for making pastry in a food processor, I made in my kitchen-aid mixer, which will work just as fine
Pastry Shell
- Resting dough in fridge makes it easier to roll
- always put plastic wrap on top of dough,helps for ease of rolling
- when you blind bake a crust- always dock the dough. This allows steam to accept and keeps pastry from shrinking. A fork works well.
- this tart really needs to be made in tart springform pan. ( one with removable bottom)
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Filling
1) the key to this recipe is using high quality white chocolate
- I suggest Guittard Choc-Au-Lait White Chips OR Lindt Swiss white Chocolate
2) I added 150 grams of seedless raspberry jam to recipe
- heat jam in microwave for 20 seconds
- spread 100 grams evenly on bottom of cooled crust
- you could also just scatter some fresh raspberries on bottom of tart instead of jam
3) white chocolate ganache: I found ratio of chocolate to cream not accurate/ my ganache did not set properly
- I suggest the below quantity
- 2 cups (350g) white chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 1/4 cup (56g) unsalted butter(room temperature)
4) follow directions in recipe BUT before you stir let mixture sit for 3-5 min
- slowly stir in small circles from inside to outer until you have a smooth mixture
- add the butter and mix until fully combined
5) once ganache is added to tart, I swirled 50 grams of the raspberry jam through white chocolate
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The Results
My over all rating is 4 out of 5, but only with my changes. I would make this recipe again but to bring out more of the grapefruit flavour I would simmer the zest in the cream and then strain before I added to the chocolate.
The sweetness of the white chocolate is balanced beautifully with the grapefruit and the raspberries.
I added some fresh raspberries and some shaved white chocolate to decorate the tart.
Leftovers can be cover tightly, and kept refrigerated for up to 3 days. This tart also freezes well for up to 3 months. Thaw overnight in the fridge before serving.
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