- For the filling
- 250 grams Mascarpone
- 2 organic Grapefruit
- 2 packets Vanilla sugar
- 3 sheets gelatin
- 150 grams powdered sugar
- Legume (for blind baking)
- Fat (for the muffin tin)
For the dough: Combine dough ingredients and quickly knead into a dough. Shape into a ball, wrap in aluminum foil and place in the refrigerator for one hour. Roll out dough, cut out 12 circles. Grease a muffin tin with butter, add dough. Cut 12 circles of parchment paper, place on top of the dough, cover with legumes and bake in oven at 180°C (approximately 350°F) for 8 minutes, remove legumes and bake again for another 8 minutes.
Let cool, loosen from the muffin tin.
For the filling: Soak gelatin in cold water. Rinse grapefruits under hot water, pat dry. With one grapefruit, finely grate the zest and squeeze out juice. Retain 4 tablespoons of juice. Peel second grapefruit and fillet sections. Dissolve dripping wet gelatin in a metal bowl over a pot of hot (not boiling) water, mix with mascarpone, vanilla and grapefruit juice and chill in the refrigerator to set.
In each crust, add grapefruit segments (possibly ½), fill with cream and solidify in the refrigerator. From sugar and remaining grapefruit juice stir together to create a glaze. Sprinkle tarts with glaze. Roll grapefruit zest in sugar, garnish tarts with it and serve.