Looking for a last minute recipe to sweeten up your Easter weekend? We can’t get enough of these darling Grapefruit + Chamomile Flower Tartlets featured in the new Issue 16. Hop to it and whip up a few of these pretties for your party!
Grapefruit Curd Tartlets with Chamomile Whipped Cream
Yield: 5 tarts, 3.5” in diameter
Best prepared the day before serving so they have plenty of time to chill in the freezer. To save time, make the infused cream the day before as well, and whip just before serving.
Tart Shells
1 ½ Cups All-purpose Flour
½ Cup Confectioners’ Sugar
¼ Tsp Salt
10 Tbsp Unsalted Cold Butter, cubed
1 Egg Yolk
1 Tsp Pure Vanilla Extract
2 Tbsp Ice Water
Add the flour, confectioners’ sugar, and salt to the bowl of a food processor. Pulse to combine.
Add the cubed butter and pulse until it is in mostly pea-sized pieces. Add the egg yolk, vanilla and water. Pulse until dough begins to come together.
Pour onto a sheet of plastic wrap, knead into a disc, and wrap up tightly with plastic wrap. Refrigerate for 30 minutes to an hour.
When slightly chilled, roll the dough out until about 1/6-inch thick. Use a knife to cut out circles of dough that are about a half inch wider than the bottom of your mini tart pans.
Press the dough circles into mini tart pans and cut any excess from the top. Use a fork to poke holes in the bottoms of the dough, and place uncooked tarts into the freezer for 30 minutes.
While in the freezer, preheat the oven to 375 degrees Fahrenheit. When chilled, remove the tarts from the freezer. Press a sheet of foil onto the shells, shiny side down, and fill the foil with dry beans, rice, or pie weights. This will keep the dough from puffing up while baking.
Bake the shells for 15-20 minutes, or until set and slightly golden. Remove the foil and weights and bake for another 5-10 minutes or until golden brown.
Transfer baked shells to a cooling rack and let cool completely before filling.
Grapefruit Curd
8 Egg Yolks
6 ½ oz Sugar
3 oz Ruby Red Grapefruit Juice, freshly squeezed
3 ¼ oz Butter, unsalted, room temp
Place all ingredients in a heavy bottomed stainless steel sauce pot set on medium heat and cook, whisking constantly for 20 – 25 minutes until a thick viscosity/consistency is achieved.
Place curd in a stainless steel bowl set over an ice bath and chill completely. Place in a food storage container and refrigerate for four hours.
To assemble the tarts, divide the curd evenly among the prepared tart shells. Place in a 13 x 9 – inch pan or similar container, cover so that the plastic wrap does not touch the top of the tarts and refrigerate until chilled, preferably overnight.
Chamomile Whipped Cream
1 Cup Heavy Whipping Cream
3 Chamomile Tea Bags
2 Tbsp Confectioners’ Sugar or Honey
Chopped Pistachios, for garnish
Chamomile Flowers, for garnish
Add the cream and chamomile tea to a small saucepan. Bring to a gentle simmer then remove from the heat. Pour into a glass container, tea bags and all, and place in the refrigerator to steep and chill, at least 4 hours, preferably overnight.
When ready to whip, strain the cream into the bowl of a stand mixer fitted with whisk attachment. Add the confectioner’s sugar and beat on high until thick.
When ready to serve, pipe or scoop dollops of whipped cream onto the tarts and garnish with chopped pistachios and fresh chamomile flowers.
As seen in Flutter Magazine Issue No. 16
Photography: Michelle Beller | Floral Dessert: The Kitchen for Exploring Foods | Styling: Kelly Oshiro | Floral Design: Native Poppy | Wooden Tray: Rolling Greens | Film Processing: Richard Photo Lab
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