Vanilla and grapefruit puff pastry tartlet

Serves : 4

Preparation time: 30 minutes

Cooking Time: 20 minutes

Ingredients

• 1 sheet of puff pastry
• 500 ml (2 cups) 3.25% milk
• 1 vanilla pod, seeds removed
• 1 pinch salt
• 125 ml (1/2 cup) sugar
• 6 eggs, yolks
• 15 ml (1 tablespoon) Amaretto
• 100 ml (2/5 cup) cornstarch
• 90 ml (6 tablespoons) butter
• 2 grapefruits, segments
• 60 ml (4 tbsp.) powdered sugar

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a saucepan, bring milk, vanilla seeds, pinch of salt and 2 tbsp. sugar to a boil.
3. Whisk the egg yolks in a bowl, then add the remaining sugar and Amaretto. Whisk for at least 2 minutes, until the eggs are white. Add the cornstarch.
4. Pour in gradually and, using the whisk, stir a third of the hot milk into the blanched eggs to temper them.
5. Return the mixture to the pan of hot milk and bring to the boil, stirring constantly with a spatula.
6. Remove from the heat and stir in the butter.
7. Pour the cream into a bowl, cover with cling-film and chill quickly in an ice-box, then in the fridge.
8. Meanwhile, cut the puff pastry into discs.
9. On a baking sheet lined with parchment paper or a silicone mat, arrange the pastry discs.
10. Place another baking sheet on top and bake for 20 minutes. Leave to cool.
11. Fill a pastry bag fitted with a fluted tip with crème pâtissière.
12. Fill half the puff pastry discs with pastry cream.
13. Place grapefruit segments on top, followed by a disk of pastry and sprinkle with powdered sugar.