Category: Dessert

Yield: One 10” tart

Ingredients:

Tart Dough Ingredients

• 114 g butter, unsalted
• 50 g granulated sugar
• 2 g kosher salt
• 30 g egg white
• 180 g all-purpose
• 1 g baking powder

Or

• One 9-10” pre-made tart shell

Almond Panna Cotta Ingredients:

• 60 g whole milk
• 70 g granulated sugar
• 4.5 g gelatin leaf, bloomed
• 240 g heavy cream
• 1 g kosher salt
• 85 g Once Again Creamy Almond Butter

Grapefruit gelee Ingredients:

• 120 g grapefruit juice
• 30 g honey
• 3 g gelatin leaf
• 8 g Dreidoppel grapefruit paste
• 4 g vanilla extract

Directions:

• Make the Crust (skip if using a pre-made tart shell):
  Cream the butter, sugar and salt. Add the egg whites and combine. Add the flour and baking powder and mix until just combined. Roll the dough to ¼” thick and thoroughly chill. Line a 9 or 10” tart pan with the dough and dock the sides and bottom. Bake at 350 °F until evenly golden brown. Let cool before filling.
• Make the Almond Butter Panna Cotta:
  Bring the milk and sugar to a boil. Remove from the heat. Add the bloomed gelatin and melt completely. Add the remaining ingredients and blend together until smooth. Use immediately in the prepared tart shell and chill until set.
• Make the Grapefruit Gelee: Combine 30 grams of grapefruit juice and the honey and bring to a boil. Remove from the heat. Add the bloomed gelatin to melt. Add the remaining grapefruit juice, grapefruit paste and vanilla extract. Pour grapefruit gelee over the panna cotta and chill until set.