Chocolate Grapefruit Tart

I am not a grapefruit lover so, I was more than skeptical of this dessert from the start. What saved me was the sable breton and the chocolate grapefruit ganache. This dessert also had a grapefruit tuile which meant we busted out the mandolin again and dehydrated grapefruit slices. Personally, I think dried citrus fruit looks beautiful. The intricate detail that shows up within the flesh coupled with the vibrant colors of the peel make for a complete "wow factor" if done right.

This dessert also included grape fruit ganache and sugar soaked grapefruit segments -  a chocolate citrus explosion, but fortunately a good one.  What I liked most about this dessert was that it pushed my outside of my comfort zone. I wouldn't likely ever do a grapefruit dessert, because I am not a fan of the tangy citrus fruit. However, couple it with chocolate a top a french butter cookie (sable breton) and it's actually a very sexy dessert bursting with familiar flavor.

This plated dessert consisted of the following components:

• Grapefruit Infused Ganache: dark chocolate meets potent citrus
• Cocoa Nib Sable Breton; small disk to cut the infused ganache 
• Grapefruit Curd: adds color and flavor as it sits a top the ganache
• Fresh Grape Fruit: soaked in simple syrup to add a touch of sweetness
• Campari Caramel: acts as a garnish
• Grapefruit Tuile: To add beauty and height to the plated desser

Production
Grapefruit Ganache
Ingredients: 11 1/4 oz dark chocolate; 11 1/4 oz cream; 2 3/4 oz glucose; 1/8 oz of salt; 2 3/4 oz butter; 1 oz grapefruit zest

Process: Slowly heat the cream, glucose, salt and grapefruit zest in a small pot and bring to a boil. Remember to stir so that the glucose doesn't stick to the sides! Remove from heat and cover for 15 min to allow for the infusion to take place. Strain the infused cream and reheat to a simmer then pour over the chocolate. Pour the whole mixture into a food processor and process until smooth. Add the butter and blend until all ingredients are combined. Pour into a very flat sheet pan, cover and refrigerate for several hours.

Cocoa Nib Sable Breton
Ingredients: 4 1/4 oz butter; 3 3/8 oz sugar; 1/8 oz salt; 1 5/8 oz of egg yolks; 4 7/8 pastry flour; 1/4 oz baking powder; 1 1/2 oz cocoa nibs

Process: In a food processor, combine the butter, sugar and salt and process until creamy. Add the egg yolks and 1/3 of the flour. Once the flour has combined, slowly add the remaining flour and cocoa nibs. Remove the dough and let retard overnight. Roll the dough into 1/8 inch thickness and bake in between two silpats at 350 for 10 min. Once the Sable Breton has cooled, cut to the desired shape.

Grapefruit Curd
Ingredients: 3 7/8 oz sugar; 1 3/4 oz eggs; 1 1/8 oz egg yolks; 2 5/8 oz grapefruit juice; 1/2 oz lemon juice; 1/8 oz grapefruit zest; 1 3/8 oz butter

Process: Heat the sugar, egg yolks, grapefruit juice, lemon juice, and grapefruit zest in a double boiler until it thickens (consistency of ketchup). Remove from heat, strain and add butter using an immersion blender. Cover and store in the refrigerator until use.

Campari Caramel and Grapefruit Segments 
Ingredients: 8 oz of water; 1 lb 4 oz sugar; 1/2 oz of vanilla; 4 oz campari; 2 oz grapefruit

Process: Cut the grape fruits into segments. Begin to heat the water.  In a second pan, caramelize the sugar, remove from the heat, then pour a small amount of water on top. Stir continuously during this process. add the vanilla, the return to heat and add the remaining water, then the campari. Pour the mixture over the grapefruit segments and store overnight in the refrigerate.

Grapefruit Tuile
Using a mandolin slice grapefruit segments until very thin. Soak the slices in a mixture of graofrut juice and simple syrup. Place the soaked segments between two silpats and bake at a low heat, intil the segments have dehydrated. When the fruit is still warm, bend into the desired shape.

Plating

For this plated dessert, I used a light grey circular plate so that the vibrant orange colors would pop. Using a 3 inch circle cutter, cut a circle of cocoa nib sable breton and place it on the plate. With the same cutter, cut a disk of grapefruit ganache and place it on top of the cookie. Place the soaked grapefruit on both sides of the stacked cookie/ganache and add a schmear of curd between the grapefruit segments. Garnish with a twisted peel and cocoa nibs.