by Sasha (Global Table Adventure)
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Sasha (Global Table Adventure)'s Notes:
Expand1 cup strained, fresh grapefruit juice Ask a question about this ingredient
1/2 teaspoon fresh grated ginger Ask a question about this ingredient
3 egg yolks Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
1 tablespoon corn starch Ask a question about this ingredient
1 teaspoon brandy (optional) Ask a question about this ingredient
butter, as needed Ask a question about this ingredient
FOR THE GARNISH: Ask a question about this ingredient
1 teaspoon finely chopped candied ginger Ask a question about this ingredient
1-2 pinch sugar Ask a question about this ingredient
1 cup ground gingersnaps Ask a question about this ingredient
4 tablespoons melted butter Ask a question about this ingredient
FOR THE PASTRY CREAM: Bring the grapefruit juice and ginger to boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat.
Ask a question about this stepMeanwhile, whisk together egg yolks with sugar in a medium bowl, until pale yellow and fluffy. Then, add in the flour and cornstarch, whisking until smooth.
Ask a question about this stepTemper the egg mixture by pouring a little of the grapefruit mixture into the egg mixture, whisking constantly. Add the rest of the grapefruit mixture and whisk. Pour back into the pot and bring to a simmer.
Ask a question about this stepWhisk continually, while the pastry cream thickens. Once it first bubbles, cook for 5 more minutes or until thickened. Keep the heat rather low or it could burn. Remove from heat and whisk in Cointreau or brandy, if using. Set aside to cool - carefully rub a little butter on top of the pastry cream to keep a skin from forming.
Ask a question about this stepFOR THE GINGERSNAP CRUST Preheat the oven to 375F. Stir together the crushed gingersnaps with sugar and melted butter. Press into 8" tart pan (or springform pan), I found the bottom of a measuring cup really helps to make an even surface. Bake 8-10 minutes, or until slightly browning. Let cool.
Ask a question about this stepFOR THE CANDIED GINGER GARNISH Toss the finely chopped candied ginger with a little sugar, to reduce stickiness. (This step is only necessary if you cut the candied ginger up yourself. If you lucked out and your crystallized ginger already came in tiny pieces it should be evenly coated with sugar).
Ask a question about this stepASSEMBLY Fill the gingersnap crust with pastry cream, spreading evenly with a spatula. Top with finely chopped candied ginger. Serve chilled - slice with a clean, sharp knife. Enjoy with friends and a smile.
Ask a question about this stepYay! Thank you so much. :)
This is lovely. GO grapefruit!
Thank you! :)
Yummy! Love the grapefruit & ginger combo.
Thank you - I tried the combo on a whim and was thrilled that the flavors really work well together. The tart and slightly bittersweet grapefruit stands up to the punch of ginger and vice-versa.
Yippeee! Go team grapefruit! This sounds terrific!