Warm honey tart, grapefruit-shiso granite, charred oranges
By Johnny Iuzzini, Executive Pastry Chef, Jean Georges Restaurant, NYC
As seen at the French Culinary Insitute’s grapefruit dessert demo
4 cups grapefruit juice, freshly squeezed
8 grams (about 18) shiso leaves
1/2 cup Pimm’s
1/4 cup simple syrup (made using equal parts sugar and water)
Combine all ingredients in a blender. Puree until the shiso leaves have been completely blended. Pass through a chinois (strainer) and freeze overnight. Scrape with a fork to make ice crystals before serving.
Notes: Before freezing, let the mixture sit for an hour to let the bubbles settle.
550 grams all-purpose flour
150 grams sugar
2 grams salt
350 grams unsalted butter, cut into small pieces
5 egg yolks
zest from 1 grapefruit
25 milliliters water
In a stand mixer using the paddle attachment, combine flour, sugar, and salt. Mix in butter until mixture resembles coarse meal. Add yolks, zest, and water and mix until dough comes together being careful not to oven-nix. Flatten dough into a disk, wrap in plastic wrap, and chill for at least 2 hours. Preheat oven to 350°F. On a lightly floured surface, roll dough to 1/8-inch thickness and cut into circles one inch larger than the diameter of tart rings (3-inch by 1-inch). Line rings with tart dough, chill, and blind bake until lightly golden. Reserve until needed.
Notes: If dough shrinks down on the sides, it’s because you didn’t push the dough all the way to the bottom. If the dough is flush with the bottom, it won’t have anywhere to go!
570 grams heavy cream
195 grams whole milk
1 vanilla bean, split and scraped
8 large eggs
200 grams orange blossom honey
3 tablespoons olive oil
In a pot, heat cream, milk, and vanilla. In a mixing bowl, whisk together eggs, honey, and oil. Carefully temper the egg mixture into the cream mixture and bring to a quick boil while whisking constantly. Mix with an immersion blender and chill over an ice bath. Mix one more time with an immersion blender before using.
Notes: This technique completely cooks the custard on the stove. It will curdle, but the hand-blender will re-emulsify (smooth out) everything. Because the custard is already cooked before it’s baked, it’s only in the oven for a couple minutes to re-solidify it. Why heat the custard twice? If you pour raw custard into the tart, you can’t use the hand-blender to get it sumptuously smooth. Second, the tart should be in the oven as short as possible so the grapefruit in the bottom doesn’t overcook.
It’s a great make-ahead dessert. Assemble the tart and custard separately a day ahead of time. Then bake at the last minute.
Heat a dry non-stick pan and lightly blacken orange sections, flipping once to char both sides. Reserve at room temperature until needed.
Notes: Only sear the outside. Don’t cook all the way through, or else you’ll lose the fresh flavor.
Prechill serving spoons for granite. Preheat oven to 375°F. Place half of a grapefruit segment in the bottom of each baked tart shell, top with the honey custard and bake for about 2 minutes or until the tart filling puffs. Serve immediately with a Chinese spoon filled with scraped granite beside it.