34 ounces Orange Milk Chocolate Ganache (2 lb. 2 oz.)
27 1/2 ounces Shortbread Tart Dough (hazelnut flour)
(fully baked into 18 tart shells, 2 1/2 inches each)
3 Ruby red grapefruits, to 4
5 ounces Tart Glaze (Neutral)
3 fluid ounces Grapefruit juice
1 pint Raspberries
Yield: 18 Tartlets
1. Using a pastry bag fitted with a medium plain tip, pipe the Orange Milk Chocolate Ganache in the tart shells.
2. Segment the grapefruits, saving the juices, and position 3 to 4 overlapping segments on top of each tart.
3. Dissolve the glaze with the grapefruit juice and brush evenly over each tart. Garnish each with a few raspberries.
Yield: 18 Tartlets
27 1/2 ounces Shortbread Tart Dough (hazelnut flour)
(fully baked into 18 tart shells, 2 1/2 inches each)
3 Ruby red grapefruits, to 4
5 ounces Tart Glaze (Neutral)
3 fluid ounces Grapefruit juice
1 pint Raspberries
Yield: 18 Tartlets
1. Using a pastry bag fitted with a medium plain tip, pipe the Orange Milk Chocolate Ganache in the tart shells.
2. Segment the grapefruits, saving the juices, and position 3 to 4 overlapping segments on top of each tart.
3. Dissolve the glaze with the grapefruit juice and brush evenly over each tart. Garnish each with a few raspberries.
Yield: 18 Tartlets
Last edited by a moderator:
