Chocolate & Grapefruit Citrus Tarts

As a graduate of Leiths School of Food and Wine and the former manager of the Divertimenti Cookery School, Home Economist Kathy Kordalis has learnt from the very best about hearty, elegant, crowd-pleasing food. We think these delicious chocolate and grapefruit citrus tarts from her new book Party Perfect Food to Share would be the perfect accompaniment to a winter soiree. 

When developing this recipe I couldn’t decide if chocolate or grapefruit citrus would be best, so I kept both! The pastry makes six tarts, so double if making both fillings.

INGREDIENTS
Serves 6

For the Pastry

  • 225 g all-purpose flour, plus extra for dusting
  • 100 g butter
  • a pinch of salt
  • 1 tablespoon sugar
  • beaten egg, for glazing

For the Chocolate Filling

  • 150 g finely chopped dark/ bittersweet chocolate
  • 150 ml double cream
  • 2 egg, whisked
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla paste

For the Grapefruit Filling

  • grated zest and juice of 1 grapefruit
  • juice of 1 lemon
  • juice of 1 lime
  • 150 g granulated sugar
  • 2 eggs, whisked
  • 50 ml tablespoons double cream

6 tart pans (8 cm /3 in.), greased, parchment paper and baking beans

METHOD

  1. First make the pastry. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fi ne breadcrumbs. Stir in the salt and sugar, then add 2–3 tablespoons water and mix to a firm dough.
  2. Knead the dough briefly and gently on a floured surface. Wrap in clingfilm/plastic wrap and chill while preparing the filling.
  3. To make the chocolate filling, place the chocolate and cream in a microwave-safe jug/ pitcher and heat for a minute on a medium heat.
  4. Take out and mix well – at this point keep an eye on it. It may need an extra 30 seconds to melt. Once melted allow to cool a little, then add the eggs, maple syrup and vanilla paste.
  5. To make the grapefruit filling, pass the grapefruit zest and grapefruit, lemon and lime juice through a sieve/strainer into a jug/pitcher, add the sugar and stir well, then allow to sit for 10 minutes. Whisk in the eggs and cream.
  6. Preheat the oven to 180˚C (350˚F) Gas 4. Remove the pastry from the fridge. On a clean floured work surface, roll the pastry out and cut into 6 circles to fi t the tart pans. Line each tart pan with the pastry and return to the fridge to chill.
  7. Line the pastry tarts with parchment paper and fill with baking beans. Place the pans on a baking sheet and bake in the preheated oven for 15 minutes. Remove the baking beans and parchment paper. Bake for another 2–3 minutes, or until the pastry is dry and pale golden-brown.
  8. Set aside to cool in the pan then, using a sharp knife, cut away the overhanging edge. Turn the oven temperature down to 110˚C (225˚F) Gas 4.
  9. Fill the tart pans with the chocolate filling or the grapefruit filling and bake for 20–25 minutes until set. Remove from the oven and allow to cool in the pans before serving.

 

Images and recipes taken from Party Perfect Food to Share by Kathy Kordalis. Photography by Mowie Kay © Ryland Peters & Small (£16.99)

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