Page 265 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Ruby Red Minted Tart

MAKES 1
(9- /23- )

’

. The refreshing perfume
distracted me from my impending doom; I started concocting recipes
as I rode to my demise. And then I remembered I only had to take

my foot off the gas, and all was well. I had a plan, and a near-death
experience wasn’t going to keep me from it.

Sweet Tart Dough (page ½ batch
30), Semolina option

Ruby Red grapefruits 2 to 3
¼ cup, plus more for 10 g, plus more for
mint leaves
decoration decoration
sweetened condensed milk 1 (14-ounce) can 1 (396-g) can

egg yolks 4
salt pinch

1
. Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) tart pan
with the dough, then dock the bottom of the dough and freeze it for
20 minutes. Line the crust with parchment and fill it with pie weights

or dried beans. Bake the crust for 20 minutes, remove the pie
weights and parchment, and continue baking for 15 minutes more,
or until the dough no longer looks wet.

2
. Meanwhile, remove the zest from 1 grapefruit in a long ribbon and
set it aside for decoration. Grate 1 tablespoon (6 g) zest from
another grapefruit and set that aside. Squeeze the grapefruits so
that you have ½ cup (120 ml) juice.

3
. Muddle together the ¼ cup (10 g) mint leaves and the grapefruit
juice. To do this, smoosh them together in a large bowl using a