Grapefruit Tart

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Written by Ben

It is summer and pastry made with fruit sounds definitely a good idea.
This is a grapefruit tart with a thin almond cream layer in the bottom, pistachio pastry cream and grapefruit.
You can put some glaze if you need to preserve it but I didn’t want to add extra sugar.
My wife was septic about this kind of tart because she doesn’t like to eat grapefruit but I changed her mind. It is very fresh and the mix between pistachio and grapefruit tastes good and smooth.
The only reproach would be, you need a tall mold, taller than mines, to put more pastry cream, because it is damn good! You can eat it alone with a spoon.

I followed this recipe:
http://teaetconfettis.com/gateaux/tarte-pamplemousse-creme-patissiere-a-la-pistache-et-creme-damande/.
I doubled the pistachio paste amount to adjust it to my taste. The tart is better the night after making it.
Try to roll out the dough as thin as you can. Use two silpats and roll the dough in between. It is way easier than putting flour and roll out the dough. In fact, more you put flour more it can break easily.

To cut the grapefruit, look at this tutorial: https://www.youtube.com/watch?v=Hgj7K70B_GM

It is easy and quicker than expected with a small sharp knife. – I read some people remove the second skin by hand but it takes just for hours. 😀 – You can cut oranges, lemons… the same way.

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