Difficulty:[usr 2]
Prepare the cream, brush a grapefruit under water and wipe it. Finely remove half of the zest (leaving the white skin on the fruit). Cut it into very thin strips. Blanch them for 1 minute in boiling water. Drain and pat dry.
Melt the butter in a saucepan with this zest and set aside. Put the powdered sugar, 1 sachet of vanilla sugar and the eggs in a bowl, mix with a whisk. Add the juice of two grapefruits and the contents of the saucepan. Mix, pour everything back into the saucepan, thicken, stirring over low heat to obtain the consistency of pastry cream, then let cool and put in the refrigerator for 1 hour.
Preheat the oven to th.6 (180°C). Unroll the dough into a pie pan. Prick the bottom with the tines of a fork. Bake for 15 minutes until the pastry is golden brown. Unmold and let cool.
Peel the last two grapefruits raw and separate the quarters by removing the membrane that surrounds them. Proceed gently to keep the whole quarters.
Garnish the tart with very cold grapefruit cream, decorate with the quarters arranged in a star pattern and serve immediately.
For a refined presentation, decorate the bottom of the pie before baking it, with a knife cut leaves from another roll of shortcrust pastry. Beat an egg yolk with a little water. Use this mixture to stick the leaves on the edges of the pie, also brush the leaves with it then bake.
Culinary Ideas from Chef Hubert
