RCI-BR.006.0039.001
Bittersweet Chocolate Basil Tart with Honey Grapefruit Sauce
Bittersweet Chocolate Basil Tart with Honey Grapefruit Sauce from the Recidemia collection
Prep40 min
Cook45 min
Total85 min
Servings4
Difficultyadvanced
Ingredients
- (3/4 stick) butter6 tablespoonssoftened
- 1/4 cup
- 1 1/4 cups
- 1 unit
- 1 cup
- 1/3 cup
- loosely packed1/2 cupfinely shredded basil leaves
- bittersweet chocolate8 ounceschopped
- 1 unit
- 1 unit
- 1 Sprig
- pink grapefruits3 unitpeeled and cut into segments, saving juice
- 3 tablespoons
- cornstarch mixed with 2 teaspoons water1 1/2 teaspoon
Method
1
Cream together softened butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and mix until fully incorporated.
3 minutes
2
Fold in the cake flour gently until just combined, then press the dough into a tart pan to form an even crust. Prick the bottom with a fork to prevent bubbling.
3
Preheat oven to 375°F and bake the tart shell for 12-15 minutes until light golden. Remove and let cool slightly while preparing the filling.
15 minutes
4
Heat the heavy cream and whole milk together in a saucepan over medium heat until steaming but not boiling, about 4-5 minutes. Stir in the finely shredded basil leaves and remove from heat.
5 minutes
5
Place the chopped bittersweet chocolate in a bowl and pour the hot basil-infused cream mixture over it. Let sit for 1-2 minutes, then whisk until smooth and fully melted.
2 minutes
6
Allow the chocolate mixture to cool slightly to room temperature, then whisk in the remaining egg until fully incorporated and the ganache is glossy.
7
Pour the chocolate basil filling into the pre-baked tart shell and spread evenly. Bake at 350°F for 15-18 minutes until the center is just set but still slightly jiggly.
18 minutes
8
Remove the tart from the oven and cool completely to room temperature, then refrigerate for at least 30 minutes before serving.
30 minutes
9
Prepare the honey grapefruit sauce by combining the reserved grapefruit juice with honey in a small saucepan over medium heat. Bring to a gentle simmer.
10
Mix the cornstarch and water into a smooth paste, then whisk it into the simmering grapefruit juice mixture. Continue stirring for 1-2 minutes until the sauce thickens slightly.
2 minutes
11
Remove the sauce from heat and fold in the grapefruit segments gently to avoid breaking them. Allow to cool to room temperature.
12
Slice the tart into 4 portions and dust lightly with confectioners' sugar. Serve each slice with a sprig of fresh basil and the honey grapefruit sauce drizzled around the plate.