Mascarpone and pomelo tart
The pomelo playing grapefruit, only sweeter and more elegant.
- Prep time: 45 minutes
- Cook time: 20 minutes
Bigger than an orange, sweeter than a grapefruit: the pomelo has it all, except the fame. In this tart, its zest gently perfumes the mascarpone cream, while the supremed segments bring a tangy freshness that wakes up the dessert. A beautifully balanced contrast between the shortcrust, the silky cream, and the bright citrus.
Ingredients
-
flour
for the tart base -
butter
cold, diced -
sugar
for the tart base -
water
cold -
salt
-
cream
-
icing sugar
-
pomelo
Recipe steps
Prepare the pastry
Rub the flour, butter, salt, and sugar together with your fingertips until you get a sandy texture. Add the cold water and form a ball without overworking it. Wrap in plastic and refrigerate for 20 minutes.
Blind bake (20 min)
Roll out the pastry and line a 24 cm tart pan. Prick the bottom with a fork, cover with parchment paper and baking beans. Bake for 20 minutes at 180°C (355°F). Remove the beans and let cool completely.
Prepare the cream
Whisk the mascarpone with the powdered sugar and the zest of one pomelo until smooth. Spread over the cooled tart base.
Top and chill (1 hr)
Supreme the pomelos: use a knife to remove the skin and white pith, keeping only the clean segments. Arrange on top of the cream. Refrigerate for 1 hour before serving.
Tips and variations
- The tart base has to be completely cold before you spread the cream, otherwise it’ll turn runny.
- Variation: scatter a few fresh mint leaves on top just before serving.
