chocolate sesame and grapefruit tart

I recently bought a copy of yossy arefi’s book “sweeter off the vine” and was amazed at all the wonderful recipes In it, I chose to make this tart first. it is made with chocolate pastry, grapefruit jam and chocolate tahini ganache. it tasted incredible and the flavours went together so well. my partner really enjoyed it too.

im not a huge grapefruit fan unless it’s in something like a cake, I don’t mind it in jam, marmalade or curd so I knew I would like this recipe. I used pink grapefruit as I had two from another recipe I was going to make. The recipe says to use semi sweet chocolate lower than 60% but I only had some dark chocolate that was 75 or 80% but it was still amazing, the pasty made enough for this tart and there was left overs that I wrapped up and put in the freezer for another tart at a later date.

i am a huge chocolate fan so this was sooo good and it was really easy to make, there where three stages but they where all pretty quick and stress free, (I say stress free as sometimes there are recipes that can be a little stressful, I’m sure you know what I mean?)

recipe

chocolate pastry

1 large egg plus 1 yoke
1 tsp vanilla extract
1 1/2 cups (195g) plain flour
1/2 cup (33g) cocoa powder
1/3 cup (67g) firmly packed light brown sugar
1/2 tsp instant espresso powder
10 tbsp. cold unsalted cut into small cubes
1/4 tsp salt
1 tbsp. water as needed

in a food processor add the flour, cocoa, salt, sugar and espresso powder then add the butter and pulse then add the vanilla extract, egg and yoke and mix then add the water, you may need to add more, pulse until the dough comes together then knead into a ball and cover and place in the fridge for 25 minutes.

preheat the oven to 180c 350f, roll out the dough into a large rectangle, grease a rectangular tart tin and press the pastry into it and cut off excess. place a sheet of tin foil shiny side down into the tart shell and bake for 15 minutes then remove the foil and bake for a further 10 to 15 minutes until cooked through.

filling

2 medium grapefruit
3/4 cup granulated sugar (150g)
6 oz 170g semi sweet chocolate finely chopped
1/2 cup (120ml) heavy cream
1/4 cup (55g) tahini
sprinkling of smoked salt

first make the grapefruit jam

grate the zest of one of the grapefruit so it measures one teaspoon. supreme the grapefruit, do this by cutting off the tops and the bottoms then use the knife to cut off the skin. cut the flesh away from the white pith dropping it at and the juice into the pan, then add the sugar and heat for 7 to 10 minutes until it reduced then pour into a jar to cool.

(take a look as yossy’s video on how to supreme a orange here if you want help)

once cool spread a thin layer into the tart then make the ganache.

heat the cream in a pan until it starts to boil then pour in the chocolate and let it sit for a few minutes then stir until the chocolate has melted, then stir in the tahini and mix until combined and pour into the tart shell and smooth with an offset spatula and let cool in the fridge for at least 1 hour or over night. sprinkle with some smoked salt and slice and enjoy. (I used lemon salt)