Grapefruit Tart With Chamomile Whipped Cream

Is that the weekend calling? Indeed it is! AND spring has officially sprung! Are you enjoying it? The smell of nature blooming all around brings me so much joy…and allergies. It sucks, but I kind of need to stay inside to enjoy spring time because I won’t stop sneezing and itching if I step out! How do you conquer these bad boys? (If you have them). I used to take allergy medicine, but as I get older, and even when the packaging says “non-drowsy”, those pills put me OUT. I’ve heard that eating more locally produced products such as honey or apple cider vinegar may help, but I haven’t seen much of a difference. Also, who else hates dressing for this weather? I wake up freezing cold, put on some warm clothes, then comes afternoon & I want to strip every article of clothing off! AND THEN it’s cold again at night!

Now I’m just rambling, but hear me out.

This tart idea came from a pintrest pic that I pinned a while back. I loved the idea of infusing tea flavors into my whipped cream. It took a couple tries to get it right, but I am SOOOO stoked at the results I cannot wait to play around with more (I’m literally getting anxious writing about it..sitting at the edge of my seat, thinking faster than I can type, needing to go #2 kinda anxious). There are so many ideas running through my mind & I’m eager to get it all out of my system!

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GRAPEFRUIT TART WITH CHAMOMILE WHIPPED CREAM RECIPE

INGREDIENTS

for the shortbread crust

  • 3/4 cup AP flour
  • 1/4 + 1 1/2 tbsp powdered sugar
  • 1/2 unsalted butter (cold & cubed)

for the filling 

  • 2 cups fresh grapefruit juice
  • 1 cup of granulated sugar
  • 6 tbsp. grapefruit zest
  • 10 tbsp. unsalted butter (room temp)
  • 4 egg yolks (room temp)
  • 4 eggs (room temp)
  • 1/2 tsp. kosher salt

for the whip 

  • 1 cup of heavy cream
  • 2 bags of chamomile tea
  • 2 tbsp. powdered sugar

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DIRECTIONS

for the shortbread crust

  • Preheat oven to 350°F
  • In a food processor, blitz together the flour & sugar.
  • Add the cold cubed butter & pulse until it becomes a sandy texture (~15 times).
  • Pour the crust into a 9 or 10 in tart pan & spread it evenly, pressing it up against the sides.
  • Line the crust with parchment paper and weigh it down with pie weights, uncooked rice or beans.
  • Bake for 25 mins, then remove the pie weights & parchment paper & bake for another 10 minutes.
  • Set aside to cool while you prepare the filling.

for the filling 

  • In a medium sauce pan, simmer the grapefruit juice until it’s reduced by half, then set aside to cool.
  • In a separate bowl, combine the sugar, & grapefruit zest. Using your hands, massage the zest into the sugar till it becomes damp and fragrant.
  • In a stand mixer, cream the butter and sugar till light and fluffy.
  • Beat in the eggs & egg yolks till combined.
  • Slowly pour in the cooled grapefruit juice & mix.
  • Return all the mixture back into the pan & cook over medium heat whisking constantly until it thickens and coats the back of a wooden spoon.
  • Pour the curd into the prepared tart pan and bake for 15-20 mins. The center of the tart should still be jiggly.
  • Let the tart cool completely at room temp then chill in the fridge overnight, then begin preparations for the whipped cream.

for the whip 

  • In a small sauce pan, heat the heavy cream with the tea bags till it begins to simmer.
  • Turn the heat off, place the lid on top & let the tea steep till it cools to room temp.
  • Strain the cream into a bowl & chill in the fridge overnight.
  • When you are ready to serve the tart, whip the cream in a stand mixer till soft peaks form.
  • Add the powdered sugar & beat till incorporated.
  • Spoon a dollop on top of each slice or pipe it onto the tart.
  • Serve with fresh grapefruit and oranges if desired.

Processed with VSCO with hb1 presetProcessed with VSCO with hb1 preset

 

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