The Pink Grapefruit Meringue Tart is a delicious dessert that originates as a variation of the Lemon Meringue Pie. With its sweet and sour taste, this Grapefruit Tart features a base of Shortcrust Pastry filled with a Grapefruit Cream and topped with a soft Meringue Cream.
With its decidedly scenic appearance, the Pink Grapefruit Meringue Tart is perfect for serving during special occasions, such as birthdays, dinners with friends, or holidays. The originality of this Grapefruit Tart will win over all your guests!
If you love Unique Tart Recipes, don’t miss out on the Custard and Jam Tart, Fig and Almond Tart, and Chocolate and Caramel Tart! And now, here’s the recipe for the Pink Grapefruit Meringue Tart!
To prepare the Pink Grapefruit Meringue Tart, start by making the shortcrust pastry. Pour the sugar into a large bowl, add the vanilla bean seeds, then add the softened butter cut into cubes and work until well combined.
Add the egg yolks, flour, baking powder, and a pinch of salt. Mix quickly without overworking until you get a homogeneous dough. Form into a disk, wrap in plastic wrap and let it rest in the refrigerator for about 30 minutes.
After the resting time, briefly work the dough again. Roll it out with a rolling pin until you get a sheet that’s a few millimeters thick.
Butter and flour a tart pan. Line it with the pastry, pressing well to ensure it adheres and trimming excess dough from the edges. Prick the bottom with a fork, cover with parchment paper and distribute ceramic baking beans evenly.
Bake in a preheated oven at 180°C (356°F) for about 25 minutes. After this time, remove the beans and parchment paper, then continue baking for another 5 minutes.
Meanwhile, proceed with making the grapefruit cream. Start by soaking the gelatin sheets in cold water for about 10 minutes.
Pour the pink grapefruit juice into a saucepan and heat it. In a large bowl, whisk together sugar and eggs until slightly whipped.
Pour the whipped mixture into the grapefruit juice and continue cooking until almost boiling. Then turn off the heat and let it cool slightly.
Meanwhile, heat the gelatin with a drop of hot water until dissolved. Add it to the grapefruit mixture, along with the cold butter cut into cubes. Stir until you get a smooth cream and let it cool completely.
When the shortcrust base has completely cooled, remove it from the pan and place it on the serving plate. Fill it with the cooled grapefruit cream, leveling the surface well with a spatula.
Now proceed with making the meringue. Pour 90 grams of sugar into a saucepan, add water and cook until reaching a temperature of 106°C (223°F), checking with a food thermometer.
Continue cooking the syrup until it reaches 121°C (250°F). Meanwhile, put the remaining sugar in a bowl, add the egg whites and beat with an electric mixer.
When the syrup reaches 121°C (250°F), pour it in a thin stream into the bowl with the egg whites, continuing to beat with the electric mixer. Work until you get a smooth, glossy, and firm Italian meringue.
Transfer the meringue to a piping bag and decorate the tart with evenly-sized swirls. Your Pink Grapefruit Meringue Tart is now ready to be served!
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Variations and Alternatives
This Meringue Tart can also be made with yellow grapefruits instead of pink ones. However, pink grapefruits tend to be sweeter and provide a more appealing color to the final dessert.
Tips
To make the Pink Grapefruit Meringue Tart even more delicious, you can lightly torch the meringue using a culinary torch or kitchen blowtorch.
Storage
The Pink Grapefruit Meringue Tart can be stored in an airtight container in the refrigerator for up to two days.
