Grapefruit Ganache Tart

A recipe by Nadiya Bakes

Sour & Sweet Combination

Our 6th recipe from Nadiya Bakes is on page 78; Grapefruit Ganache Tart. I made some major changes to this recipe, which I think really enhanced the flavour profile.

Step one

  1. I added 2 tsp of grapefruit zest to pastry
  2. TIP: always zest your fruit directly into ingredients- you get the most flavour from the oil when you zest

Cocoa Pastry

  1. I suggest sifting flour, cocoa and sugar together before mixing other ingredients

  2. The recipe calls for making pastry in a food processor, I made in my kitchen-aid mixer, which will work just as fine

Pastry Shell

  1. Resting dough in fridge makes it easier to roll
  2. always put plastic wrap on top of dough,helps for ease of rolling
  3. when you blind bake a crust- always dock the dough. This allows steam to accept and keeps pastry from shrinking. A fork works well.
  4. this tart really needs to be made in tart springform pan. ( one with removable   bottom)


1) the key to this recipe is using high quality white chocolate
- I suggest Guittard Choc-Au-Lait White Chips OR Lindt Swiss white Chocolate 
2) I added 150 grams of seedless raspberry jam to recipe
- heat jam in microwave for 20 seconds
- spread 100 grams evenly on bottom of cooled crust
- you could also just scatter some fresh raspberries on bottom of tart instead of jam
3) white chocolate ganache: I found ratio of chocolate to cream not accurate/  my ganache did not set properly
- I suggest the below quantity 
  • 2 cups (350g) white chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (56g) unsalted butter(room temperature)

4) follow directions in recipe BUT before you stir let mixture sit for 3-5 min 

- slowly stir in small circles from inside to outer until you have a smooth mixture 

- add the butter and mix until fully combined 

5) once ganache is added to tart, I swirled 50 grams of the raspberry jam through white chocolate 


The Results

My over all rating is 4 out of 5, but only with my changes. I would make this recipe again but to bring out more of the grapefruit flavour I would simmer the zest in the cream and then strain before I added to the chocolate. 

The sweetness of the white chocolate is balanced beautifully with the grapefruit and the raspberries. 
I added some fresh raspberries and some shaved white chocolate to decorate the tart. 

Leftovers can be cover tightly, and kept refrigerated for up to 3 days. This tart also freezes well for up to 3 months. Thaw overnight in the fridge before serving.


4675 Line 3
St. Marys, On


Call in advance 

647 393 3821