Pink Grapefruit Tart

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 14 sheets Gelatine
  • 3 Blood oranges
  • 4 pink grapefruits
  • 1 kg Whole milk yoghurt
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 200 g Whipped cream
  • 200 g Toast waffles (6 pieces)
  • 1 Carambola (star fruit)

Directions

  1. 1

    Soak gelatine for the cream. Peel oranges and 2 grapefruits s so that the white skin is completely removed. Remove the pulp between the parting skins. Squeeze the juice out of the parting skins and collect it. Puree juice and fillets.

  2. 2

    Stir in yoghurt, sugar and vanilla sugar. Squeeze the gelatine, dissolve it, add some yoghurt to the gelatine and stir into the yoghurt cream. Chill until the cream begins to gel. Whip cream until stiff and fold into the cream. Line the bottom of a springform pan (24 x 24 cm) with toast waffles. Pour cream on top, smooth it down and put it in a cool place for at least 2 hours. Peel 2 grapefruits so that the white skin is completely removed. Remove the pulp between the separating skins. Wash and slice the starfruit.

  3. 3

    Line the bottom of a springform pan (24 x 24 cm) with toast waffles. Pour cream on top, smooth it down and put it in a cool place for at least 2 hours. Peel 2 grapefruits so that the white skin is completely removed. Remove the pulp between the separating skins. Wash and slice the starfruit. Decorate the cake with grapefruit fillets and starfruit slices

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
200 kcal
CARBS
19 g
FATS
10 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesexoticCakeCake