- 285 g sweet shortcrust pastry
- 240 ml double cream
- 165 ml milk
- 650 g high-quality white chocolate
- 3 eggs, lightly beaten
- 2 Florida pink grapefruit
- 500 ml sugar syrup (made from about 375 ml sugar dissolved into 375 ml water)
- 2 lemons, juiced
- 1 egg white, lightly beaten
To prepare the sorbet, clean and dry the grapefruit.Thinly pare the zest, cut it into thin strips and add to a pan along with the sugar syrup and the strained juice from the grapefruit.Boil gently for 10 minutes, then strain into a non-reactive bowl and add the strained lemon juice.Cool, then chill in the fridge.
If you have an ice cream machine, churn until it starts turning opaque (about 5-10 minutes).Lightly beat the egg white, then add to the machine as it churns.Continue churning according to the manufacturer’s instructions until the sorbet is firm enough to serve.If you don’t have an ice cream machine, pour the mixture into a container to a depth of around 4 centimetres.Turn out and beat with an electric mixer every hour or so, adding the egg white during the first beating, until it is frozen solid.
For the tart, pre-heat the oven to 120 degrees Celsius.Line a tart tin with the pastry.Chop the chocolate and place in a bowl.Bring the milk and cream to a boil, pour over the chocolate and stir gently until melted.Beat the eggs and add to the mix, then pour into the pastry case.Bake for about an hour or until the middle has set.
To serve, cut the tart into slices and serve with a ball of sorbet.If serving as a canapé, cut the tart neatly into squares and top with a tiny ball of sorbet made with a melon baller.Decorate with shaved or grated white chocolate.
Makes 8 pudding servings or about 30 canapés