Pink pomelo tartlets

Based on 6 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“The combination of the sweet pastry crust and slightly sour pomelo filling is like a poem. The light texture and flavor of torched meringue is just the cherry on top.”

Difficulty

Medium 👍
50
min.
Preparation
15
min.
Baking
180
min.
Resting

Ingredients

Servings:-6+
300 g pink pomelos
150 g flour
300 g sugar
100 g ground almonds
¼ tsp salt
1 tsp pink pomelo zest
eggs
100 g unsalted butter (cold)
100 g unsalted butter (melted)
60 g honey
½ tbsp water
½ tsp vanilla extract
egg whites
salt
sugar
flaky sea salt
pink pomelo (for garnish)
Metric
Imperial

Utensils

  • bowl
  • plastic wrap
  • oven
  • rolling pin
  • knife
  • tart pan (mini)
  • parchment paper
  • pie weights
  • wire rack
  • immersion blender
  • heatproof bowl
  • pot
  • whisk
  • pot (small)
  • bowl (large)
  • hand mixer with beaters
  • piping bag
  • rubber spatula
  • flambé torch

Nutrition per serving

Cal
664
Protein
16 g
Fat
29 g
Carb
82 g
  • Step 1/7

    For the short pastry, knead flour, sugar, ground almonds, salt, pink pomelo zest, egg, and cold butter until a crumbly dough is formed. Transfer to a work surface and knead into a ball, then form into a disc. Wrap in plastic and rest for at least 2 hours in the fridge.
    • 150 g flour
    • 100 g sugar
    • 100 g ground almonds
    • ¼ tsp salt
    • 1 tsp pink pomelo zest
    • egg
    • 100 g unsalted butter (cold)
    • bowl
    • plastic wrap

    For the short pastry, knead flour, sugar, ground almonds, salt, pink pomelo zest, egg, and cold butter until a crumbly dough is formed. Transfer to a work surface and knead into a ball, then form into a disc. Wrap in plastic and rest for at least 2 hours in the fridge.

  • Step 2/7

    Preheat the oven to 200°C/390°F. Roll out the dough on a floured work surface and cut out circles to fit the tart pans. Fit the circles into the greased tart pans, pressing the dough against the sides and cutting away any excess dough. Prick the bottom of each tartlet all over with a fork. Lay out a baking paper circle in each tartlet, pour in pie weights, and blind bake the tartlets for approx. 10 min. Remove the pie weights and bake for another 5 min., or until the edges are golden brown. Allow to cool completely on a wire rack.
    • oven
    • rolling pin
    • knife
    • tart pan (mini)
    • parchment paper
    • pie weights
    • wire rack

    Preheat the oven to 200°C/390°F. Roll out the dough on a floured work surface and cut out circles to fit the tart pans. Fit the circles into the greased tart pans, pressing the dough against the sides and cutting away any excess dough. Prick the bottom of each tartlet all over with a fork. Lay out a baking paper circle in each tartlet, pour in pie weights, and blind bake the tartlets for approx. 10 min. Remove the pie weights and bake for another 5 min., or until the edges are golden brown. Allow to cool completely on a wire rack.

  • Step 3/7

    Blend the pomelo flesh into a purée with an immersion blender.
    • 300 g pink pomelos
    • immersion blender

    Blend the pomelo flesh into a purée with an immersion blender.

  • Step 4/7

    Add pomelo mixture to a bowl set over a simmering pot of water. Add sugar, butter, and eggs and whisk constantly until the mass thickens or reaches 80°C/175°F, approx. 15 min. Set aside to cool.
    • 200 g sugar
    • 100 g unsalted butter (melted)
    • eggs
    • heatproof bowl
    • pot
    • whisk

    Add pomelo mixture to a bowl set over a simmering pot of water. Add sugar, butter, and eggs and whisk constantly until the mass thickens or reaches 80°C/175°F, approx. 15 min. Set aside to cool.

  • Step 5/7

    Fill the cool pomelo mixture into the cooled tartlet crusts. Chill in the fridge for approx. 1 hr.

    Fill the cool pomelo mixture into the cooled tartlet crusts. Chill in the fridge for approx. 1 hr.

  • Step 6/7

    For the meringue, heat the honey, water, and vanilla extract in a small pot. Beat the  egg whites in a large bowl with a sprinkle of salt and sugar until stiff, then add the warm honey mixture and whip until stiff and glossy. Transfer to a piping bag.
    • 60 g honey
    • ½ tbsp water
    • ½ tsp vanilla extract
    • egg whites
    • salt
    • sugar
    • pot (small)
    • bowl (large)
    • hand mixer with beaters
    • piping bag
    • rubber spatula

    For the meringue, heat the honey, water, and vanilla extract in a small pot. Beat the egg whites in a large bowl with a sprinkle of salt and sugar until stiff, then add the warm honey mixture and whip until stiff and glossy. Transfer to a piping bag.

  • Step 7/7

    Pipe the meringue onto the cooled tartlets. Torch the meringue, if desired. Garnish with flaky sea salt and more pink pomelo segments. Enjoy!
    • flaky sea salt
    • pink pomelo (for garnish)
    • flambé torch

    Pipe the meringue onto the cooled tartlets. Torch the meringue, if desired. Garnish with flaky sea salt and more pink pomelo segments. Enjoy!