{"id":22637,"date":"2026-08-19T13:32:51","date_gmt":"2026-08-19T11:32:51","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/grapefruit-meringue-and-toasted-chocolate-tartlet\/"},"modified":"2026-08-19T13:33:08","modified_gmt":"2026-08-19T11:33:08","slug":"grapefruit-meringue-and-toasted-chocolate-tartlet","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/grapefruit-meringue-and-toasted-chocolate-tartlet\/","title":{"rendered":"Grapefruit, Meringue, and Toasted Chocolate Tartlet"},"content":{"rendered":"\n

A dessert made up of various layers that combines grapefruit, walnuts, meringue, and toasted white chocolate<\/strong> on a cinnamon sabl\u00e9e tart shell.<\/p>\n\n

The recipe incorporates FROTZ grapefruit pulp and lemon pulp<\/strong> in two of its preparations: a grapefruit and cinnamon compote and a grapefruit cream for the tartlet filling.<\/p>\n\n

The recipe combines a cinnamon sabl\u00e9e tartlet, walnut gianduja, grapefruit and cinnamon compote, grapefruit cream, meringue, and toasted white chocolate<\/strong>.<\/p>\n\n

FROTZ grapefruit pulp and FROTZ lemon pulp<\/strong> are used in both the compote and the cream that makes up the tartlet’s filling.<\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

A dessert made up of various layers that combines grapefruit, walnuts, meringue, and toasted white chocolate on a cinnamon sabl\u00e9e tart shell. The recipe incorporates FROTZ grapefruit pulp and lemon pulp in two of its preparations: a grapefruit and cinnamon compote and a grapefruit cream for the tartlet filling. The recipe combines a cinnamon sabl\u00e9e … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22636,"template":"","recipe-category":[],"class_list":["post-22637","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Cinnamon Shortcrust Pastry for Tartlets\n240 g butter (82% fat)\n130 g powdered sugar\n60 g almond flour\n100 g egg\n4 g fine salt\n530 g cake flour\n10.8 g ground cinnamon\n\nPure Roasted Walnut Paste\n450 g walnuts\n15 g sunflower oil\n0.45 g liquid soy lecithin\n\nWalnut Gianduja\n150 g white chocolate \n16 g cocoa butter\n163 g pure toasted walnut paste\n1.4 g fine salt\n\nGrapefruit and Cinnamon Compote\n120 g sucrose\n10,3 g NH pectin\n206 g FROTZ grapefruit pulp\n12 g FROTZ lemon pulp\n50 g sugar \n30 g liquid glucose \n4 g gelatin sheets \n0.47 g ground cinnamon\n\nGrapefruit Cream for Tartlets\n115 g sucrose\n150 g eggs\n100 g FROTZ grapefruit pulp\n10 g grapefruit\n15 g FROTZ lemon pulp\n2 g gelatin sheets \n115 g butter \n\nAssembling a Grapefruit Tartlet\n45 g of baked cinnamon sabl\u00e9e for tartlets\n15 g of walnut gianduja\n10 g of grapefruit and cinnamon compote for the filling\n30 g of grapefruit cream for tartlets\n\nGrapefruit Meringue Pie\n1.92 g pasteurized egg white\n0.048 g powdered albumin\n0.0026 g xanthan gum\n5.6 g sucrose\n1.28 g mineral water\n\n\nToasted White Chocolate 120 g of white chocolate","recipe_steps":"

Cinnamon Shortbread<\/h3>\n

Cream the butter in the KitchenAid mixer using the paddle attachment along with the powdered sugar.<\/p>\n

Add the dry ingredients and mix gently. Finish by adding the egg until the mixture is smooth. <\/p>\n

Set aside and roll out to 2 mm<\/strong> using a pasta machine. Freeze. <\/p>\n

Assemble the tartlets in 8-cm-diameter<\/strong> rings and freeze them before baking.<\/p>\n

Bake with a weight on top to prevent them from \u201cpuffing up\u201d for 12 minutes at 160 \u00b0C<\/strong>.<\/p>\n\n

Pure Toasted Walnut Paste<\/h3>\n

First, blend the walnuts with the oil in the food processor until a paste forms.<\/p>\n

Add the lecithin and transfer to the refiner.<\/p>\n

Let it steep for about 2 hours<\/strong>.<\/p>\n\n

Walnut Gianduja<\/h3>\n

Melt the chocolate and butter to a temperature above 45 \u00b0C<\/strong>.<\/p>\n

Add the walnut paste and salt. Mix well. <\/p>\n

Pre-crystallize by cooling to 26 \u00b0C<\/strong> if necessary, according to the recipe.<\/p>\n\n

Grapefruit and Cinnamon Compote<\/h3>\n

Mix the sucrose and NH pectin.<\/p>\n

Place the lemon peel pieces in a pot along with the pulp, glucose, and invert sugar.<\/p>\n

Heat to 40 \u00b0C<\/strong> and stir in the sucrose and pectin mixture. Bring to a boil and boil for 1 minute<\/strong>, stirring constantly. <\/p>\n

Remove from the heat and melt the pre-soaked gelatin.<\/p>\n

Blend briefly with a mixer. Roll out to the desired thickness for gelation (4 mm<\/strong>). <\/p>\n\n

Assembling the tartlet<\/h3>\n

Once the tartlet is baked and cooled, brush it with gianduja to create a waterproof layer. Chill. <\/p>\n

Add the grapefruit compote and let it set in the refrigerator.<\/p>\n

Add the grapefruit cream until the tartlet is full. Chill. <\/p>\n\n

Grapefruit Meringue Pie<\/h3>\n

Beat the egg whites with the egg white powder and xanthan gum. Whip until stiff. <\/p>\n

Separately, make a syrup at 120 \u00b0C<\/strong>.<\/p>\n

Heat the syrup over low heat, pouring it in a thin stream to make Italian meringue.<\/p>\n

Let it cool completely.<\/p>\n\n

Toasted white chocolate<\/h3>\n

Bake on a Silpat mat at 160 \u00b0C on convection setting 1<\/strong>.<\/p>\n

Cook for 6 minutes<\/strong>, stir, and cook for another 6 minutes<\/strong>, until evenly browned.<\/p>\n

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. <\/p>","recipe_related_product":[20986],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nGrapefruit, Meringue, and Toasted Chocolate Tartlet - Frotz<\/title>\n<meta name=\"description\" content=\"A dessert made up of various layers that combines grapefruit, walnuts, meringue, and toasted white chocolate on a cinnamon sabl\u00e9e tart shell. 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