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
![30524675-7E4A-49B8-AD93-FFAF84E8F266 30524675-7E4A-49B8-AD93-FFAF84E8F266](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/30524675-7E4A-49B8-AD93-FFAF84E8F266-scaled.jpeg)
- I added 2 tsp of grapefruit zest to pastry
- TIP: always zest your fruit directly into ingredients- you get the most flavour from the oil when you zest
Cocoa Pastry
![EBCF1244-3888-418A-B858-0DA9AF989419](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/EBCF1244-3888-418A-B858-0DA9AF989419-scaled.jpeg)
![AEEF9826-5152-46D8-BEC6-D5E2A4441B2C AEEF9826-5152-46D8-BEC6-D5E2A4441B2C](https://www.kitchensmidgen.ca/wp-content/uploads/bb-plugin/cache/AEEF9826-5152-46D8-BEC6-D5E2A4441B2C-scaled-square.jpeg)
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I suggest sifting flour, cocoa and sugar together before mixing other ingredients
- 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
![85DCCA79-9B32-4BD9-BF01-D5863ADAC803](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/85DCCA79-9B32-4BD9-BF01-D5863ADAC803-scaled.jpeg)
![A6DF08A3-C695-4DD4-A19F-E0953B68F119](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/A6DF08A3-C695-4DD4-A19F-E0953B68F119-scaled.jpeg)
- Resting dough in fridge makes it easier to roll
- always put plastic wrap on top of dough,helps for ease of rolling
- when you blind bake a crust- always dock the dough. This allows steam to accept and keeps pastry from shrinking. A fork works well.
- this tart really needs to be made in tart springform pan. ( one with removable bottom)
Filling
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
![4385E42F-7AAB-46AC-90E6-FD493E045912](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/4385E42F-7AAB-46AC-90E6-FD493E045912-768x1024.jpeg)
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.
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![065E90B8-9C72-416B-8FB6-3604E5E0B2A2 065E90B8-9C72-416B-8FB6-3604E5E0B2A2](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/065E90B8-9C72-416B-8FB6-3604E5E0B2A2-scaled.jpeg)
![0CCE90FB-CCFE-41F5-B7DB-7E6DB55313A8 0CCE90FB-CCFE-41F5-B7DB-7E6DB55313A8](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/0CCE90FB-CCFE-41F5-B7DB-7E6DB55313A8-scaled.jpeg)
![6DC1FCC7-EA8C-4F67-9C1D-6C49C12A5F01 6DC1FCC7-EA8C-4F67-9C1D-6C49C12A5F01](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/6DC1FCC7-EA8C-4F67-9C1D-6C49C12A5F01-scaled.jpeg)
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