White Chocolate Tart with Florida Pink Grapefruit Sorbet

recipe

White Chocolate Tart with Florida Pink Grapefruit Sorbet

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White chocolate and pink grapefruit make a delicate and sophisticated combination. This recipe works served in slices as a pudding or in little squares as an impressive sweet canape, topped with tiny balls of sorbet.

Ingredients

For the tart:
300g sweet shortcrust pastry
240ml double cream
150ml milk
660g best quality white chocolate
3 eggs, lightly beaten
For the sorbet:
2 Florida pink grapefruits
500ml sugar syrup (made from 340g sugar dissolved into 340ml water)
2 lemons, juiced

Serves: 8 Preparation: 30 Cook Time: 60 Total Time: 90min

Directions

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For the sorbet, clean and dry the grapefruits.
Thinly pare the zest, cut it into thin strips and add to a pan along with the sugar syrup and the strained juice from the grapefruits.
Boil gently for minutes, then strain into a non-reactive bowl and add the strained lemon juice. Cool, then chill in the fridge.
If you have an ice cream machine, churn until it starts turning opaque ( minutes).
Lightly beat the egg white, then add to the machine as it churns. Continue churning according to the manufacturer's instructions until the sorbet is firm enough to serve.
If you don't have an ice cream machine, pour the mixture into a container to a depth of around m.
Turn out and beat with an electric mixer every hour or so, adding the egg white during the first beating, until it is frozen solid.
For the tart, pre-heat the oven to . Line a tart tin with the pastry. Chop the chocolate and place in a bowl.
Bring the milk and cream to the boil, pour over the chocolate and stir gently until it has melted. Beat the eggs and add to the mix, then pour into the pastry case.
. Bake for around an hour or until the middle has set.
. To serve, cut the tart into slices and serve with a ball of sorbet.
. If serving as a canape, cut the tart neatly into squares and top with a tiny ball of sorbet, made with a melon baller. Decorate with shaved or grated white chocolate.