Grapefruit and Ginger Chocolate Tart
This Grapefruit and Ginger Chocolate Tart is rich with a bite of spice and tartness from the grapefruit and ginger jam. It’s a wonderful holiday treat–decadent and delicious. With a buttery shortbread base, sharp grapefruit and ginger jam, and dark chocolate ganache, this tart is simple to put together. Yields: 10-12 servings; 1 x 9″ tart
Servings Prep Time
10-12servings 25minutes
Cook Time Passive Time
30-50minutes 2-4hours
Servings Prep Time
10-12servings 25minutes
Cook Time Passive Time
30-50minutes 2-4hours
Ingredients
Chocolate Shortbread Crust
Grapefruit and Ginger Jam
Dark Chocolate Ganache
Instructions
Chocolate Shortbread Crust
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Grapefruit and Ginger Jam
  1. 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.
  2. 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.
  3. 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.
Grapefruit and Ginger Chocolate Tart
  1. 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.
  2. Once the crust has cooled, remove the jam from the fridge. Spread the jam over the bottom of the tart crust.
  3. 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.
  4. 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.
  5. 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.

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