Cinnamon Shortbread
Cream the butter in the KitchenAid mixer using the paddle attachment along with the powdered sugar.
Add the dry ingredients and mix gently. Finish by adding the egg until the mixture is smooth.
Set aside and roll out to 2 mm using a pasta machine. Freeze.
Assemble the tartlets in 8-cm-diameter rings and freeze them before baking.
Bake with a weight on top to prevent them from “puffing up” for 12 minutes at 160 °C.
Pure Toasted Walnut Paste
First, blend the walnuts with the oil in the food processor until a paste forms.
Add the lecithin and transfer to the refiner.
Let it steep for about 2 hours.
Walnut Gianduja
Melt the chocolate and butter to a temperature above 45 °C.
Add the walnut paste and salt. Mix well.
Pre-crystallize by cooling to 26 °C if necessary, according to the recipe.
Grapefruit and Cinnamon Compote
Mix the sucrose and NH pectin.
Place the lemon peel pieces in a pot along with the pulp, glucose, and invert sugar.
Heat to 40 °C and stir in the sucrose and pectin mixture. Bring to a boil and boil for 1 minute, stirring constantly.
Remove from the heat and melt the pre-soaked gelatin.
Blend briefly with a mixer. Roll out to the desired thickness for gelation (4 mm).
Assembling the tartlet
Once the tartlet is baked and cooled, brush it with gianduja to create a waterproof layer. Chill.
Add the grapefruit compote and let it set in the refrigerator.
Add the grapefruit cream until the tartlet is full. Chill.
Grapefruit Meringue Pie
Beat the egg whites with the egg white powder and xanthan gum. Whip until stiff.
Separately, make a syrup at 120 °C.
Heat the syrup over low heat, pouring it in a thin stream to make Italian meringue.
Let it cool completely.
Toasted white chocolate
Bake on a Silpat mat at 160 °C on convection setting 1.
Cook for 6 minutes, stir, and cook for another 6 minutes, until evenly browned.
When you take it out of the oven, give it another stir and separate the chocolate slightly. Once it has cooled, finish breaking it up.
