Grapefruit tartlets


Gesamtzeit: 1hr 45m
Davon Zubereitungszeit: 45m

Portionen
Für 12 pieces


Ernährungsinformation

Enthält 217 Kcal, 3g Protein, 25g Kohlenhydrate, 12g Fett


Zutaten

  • Grapefruit curd
  • 2 rosa Grapefruits, rinsed with hot water, dabbed dry, use a little grated zest and all of the juice (approx. 200 ml)
  • 120 g Zucker
  • 2 tbsp Maizena
  • 1 pinch Salz
  • 60 g Butter, cut into pieces
  • 2 frische Eigelbe
  • Mini meringues
  • 100 g feinster Zucker
  • 2 Eiweisse
  • 2 pinches Salz
  • Tartlets
  • 1 dl Vollrahm
  • 0.25 tsp Zimt
  • 150 g Rahmquark
  • 12 shortcrust pastry tarts (approx. 175 g)
  • 1 tbsp ungesalzene gehackte Pistazien

Diese Produkte ansehen

Anleitung

  • Grapefruit curd

    Whisk together the grapefruit zest, grapefruit juice, sugar, cornflour, salt and egg yolks in a pan. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat, add the butter and continue whisking for approx. 2 mins. Pass the curd through a sieve and into a bowl, leave to cool, then cover and chill for approx. 30 mins.
  • Mini meringues

    Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites become very stiff and glossy. Add the remainder of the sugar and beat briefly. Transfer the mixture to a piping bag with a serrated nozzle (approx. 9 mm in diameter), pipe little blobs onto a baking tray lined with baking paper.
  • To bake/dry

    Slide the tray of mini meringues into the lower half of an oven preheated to 120°C, reduce the heat to 100°C and bake for approx. 30 mins. Then turn off the oven and leave the meringues to cool with the oven door open.
  • Tartlets

    Whip the cream with the cinnamon until stiff, transfer to a piping bag with a serrated nozzle (approx. 9 mm in diameter). Spread the quark over the base of the tartlets, top with the curd and smooth down. Add the meringues, pipe the cream on top. Sprinkle with the pistachios.
  • Shelf life:

    Store the remainder of the mini meringues in an airtight container for approx. 2 weeks.

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