Rich and chocolatey with a bite of spicy ginger and tart grapefruit, this Grapefruit and Ginger Chocolate Tart is an absolute treat. Decadent and delicious, the grapefruit and ginger jam and dark chocolate ganache are layered on top of a buttery chocolate shortbread crust that has a bit of bite and crumble at the same time. This is the perfect tart to celebrate the holidays or just to satiate any chocolate craving.
Originally, I was planning on doing just a regular chocolate orange tart–a classic combination that stands out among the holidays. Then I took a look in the refrigerator and saw a bunch of grapefruits sitting in the fruit drawer. Add to that the fact that I’ve been snacking on this Grapefruit Ginger chocolate bar and I knew that I needed to switch directions. The grapefruit and ginger in the bar work so well that I knew I had to change up the citrus in my tart and give it a bit of extra heat and bite with the ginger.
I also played around with the idea of using a marmalade instead of a jam. I really liked the idea of having the peel included. And then I looked at how to make a marmalade and it was just too time consuming and I didn’t want to deal with that. This isn’t a time consuming tart. This is the kind of tart that you’re maybe willing to let set and cool for a while, but you want it to be easy to put together so that you can leave it to set and have it ready to enjoy in a short amount of time–no taking two days to make one portion of the filling. So I went back to a jam and I have zero regrets about that decision.
Of course, if you want to use a jarred grapefruit marmalade, you are free to do so. I won’t judge or tell. But the magic of this jam is in the combination of the grapefruit and the ginger. The tart and zingy grapefruit pairs so well with the spice of the ginger. More impressive, is that even in the small amount of jam used in this tart, the flavor is strong enough to cut through and enhance the dark chocolate of the ganache. It serves a purpose. It’s noticeable and delicious.
This is a great pie for the holidays. It’s easy to make and yet it tastes complex. It’s a slice for after decorating a tree or to savor while watching your favorite holiday movie. I’ve been on a strange Christmas movie path this year having already watched The Family Stone, Gremlins, and Bridget Jones’s Diary–not my usual first picks…well, maybe except for The Family Stone.
| Prep Time | 25 minutes |
| Cook Time | 30-50 minutes |
| Passive Time | 2-4 hours |
| Servings |
servings
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- 200 grams salted butter cold
- 100 grams granulated sugar
- 1 tsp vanilla extract
- 250 grams all purpose flour
- 50 grams dark cocoa powder
- 1 grapefruit zest only
- 1 grapefruit large, segmented
- 140 grams granulated sugar
- 15 mL lemon juice fresh squeezed (about 1/2 medium lemon)
- 25 grams crystallized ginger chopped into small pieces
- 280 grams dark chocolate chopped into small pieces or chips
- 140 mL heavy cream
- 1 Tbsp butter cold
- 1 tsp vanilla extract
Ingredients
Chocolate Shortbread Crust
Grapefruit and Ginger Jam
Dark Chocolate Ganache
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- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy. Add in the vanilla and mix to combine. Use a rubber spatula to scrape down the sides of the bowl.
- In a medium bowl, whisk together the flour, cocoa powder, and grapefruit zest. Add half of these dry ingredients to the mixer and beat on low until it begins to combine and you have small crumbs. Add in the second half of the dry ingredients and mix until the butter is all covered in flour and the dough begins to come together. Remove the bowl from the stand mixer and bring the dough together by squeezing it together between cold hands.
- Lightly grease a 9" tart pan with a removable bottom. Press the dough into the bottom of the tart pan and up the sides. Try to press so that you have an even layer of shortbread dough, about 1/2" thick. You may have some extra dough, just wrap this in plastic wrap and save to make some cookies later on.
- Using a sharp knife, trim any excess shortbread, using the top of the tart pan as a guide. Dock the bottom and sides with a fork. Chill the prepared crust in the refrigerator for 30 minutes. In the meantime, get started with the jam.
- Segment your grapefruit by cutting off the top and bottom so that the fruit will stay flat on your cutting board. Cut away the skin using a sharp knife, try to get as close to the flesh as you can without removing too much of it and follow the curve of the fruit. Using the same sharp knife, slice along both sides of each segment of fruit, using the membrane as your guide. You may need to use the knife to help peel each segment of grapefruit from the membrane. Remove any seeds as needed.
- In a medium saucepan, toss in the grapefruit segments (you should have about 150-175 grams of grapefruit). Squeeze the membrane into the pan to release any excess juice and discard.
- Stir the sugar, lemon juice, and chopped pieces of crystallized ginger into the pan with the grapefruit pieces. Place the saucepan over medium heat until it begins to boil. Lower to a simmer and allow the jam to bubble for about 15-20 minutes or, if using a candy thermometer, until the jam reaches 220°F. If you don't have a thermometer, dip a rubber spatula into the jam and use a spoon to draw a line in the juices that stick to the spatula. The jam should hold and not fill in the empty space. Transfer the jam to a glass dish or a bowl and allow to cool. Place in the refrigerator while you bake the crust.
- Preheat the oven to 350°F and stick a large baking sheet in the oven to warm up. Once the oven hits temperature, place the shortbread lined tart pan onto the preheated baking sheet. Bake on the middle rack of the oven for 25-30 minutes until baked through (you'll be able to smell the chocolate). Remove from the oven and allow to cool completely on a wire rack.
- Once the crust has cooled, remove the jam from the fridge. Spread the jam over the bottom of the tart crust.
- Make the chocolate ganache. Place the dark chocolate chips or chopped dark chocolate into a medium bowl and set aside. In a small saucepan, warm the heavy cream over a medium heat until it begins to bubble around the edges and scald. Remove the cream from the heat and pour over the chocolate. Give the bowl a shake to make sure the chocolate is evenly coated and leave to sit for 1-2 minutes so that the heat o the cream can melt the chocolate.
- Using a rubber spatula or a wire whisk, start at the center of the bowl and stir until all of the chocolate is melted and you are left with a smooth and shiny ganache. Stir in the butter and vanilla. Keep stirring until the butter has completely melted and is distributed throughout the chocolate. Pour into the jam lined tart crust.
- Top with a sprinkle of flaky salt, grapefruit zest, and pieces of crystallized ginger and leave to set for 2-4 hours. If you want to speed up the chilling process a bit, toss the tart into the freezer or fridge to firm up faster. Once the ganache is firm to the touch, slice and serve.