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Chef Tony Reed gives a tart-sweet-heat kick to dessert with these tartlets.
Our Spiceology X Voodoo Ranger beer-infused blends are a must-have for grilling season – aka all year round.
Check out more of Chef Tony’s recipes over on Youtube.
Crust for tartlet:
- 6 oz Pastry Flour
- 0.15 oz Salt
- 0.15 oz Sugar
- 3 oz Butter, Chilled
- 2 oz Eggs
- 2 tsp Water
- 1/2 tsp Vanilla Extract
- 1 tsp Grapefruit Zest
- 5 fl oz / 1/2 cup Grapefruit Juice
- 8 oz Cream Cheese
- 14 oz can Condensed Milk
- 1 1/2 tsp gelatin
- 1/3 cup Instant Pudding Mix
- 2 Tbsp Spiceology Grapefruit Habanero blend
- 1/2 cup Sugar
- 8–10 Grapefruit Slices
- Sift flour, salt and sugar into a bowl.
- Cut butter into small cubes and rub it into the flour using your fingertips until the mixture looks like fine bread crumbs.
- Mix the eggs, water, vanilla, and zest. Pour the mixture into the well in the flour.
- Mix to form a soft dough.
- On a slightly floured surface, knead gently until the smooth and well mixed.
- Wrap in plastic and chill for 30 minutes.
- Preheat oven at 400 degrees.
- Roll out dough on a floured surface and with a rolling pin roll the dough out to be between 1/8 inch -1/4 inch.
- Place the dough over the tartlet pan and allow dough to relax, pressing it into the corners without stretching it (stretched dough shrinks).
- To trim excess dough use your rolling pin and roll over the top of tartlet wall.
- Refrigerate for 20 minutes. Remove and prick bottom of the dough.
- Bake at 400 degrees until the shells are lightly browned, about 15-20 minutes.
- Cool completely.
- Mix together grapefruit juice and gelatin above a low flame on the stove.
- Let the gelatin bloom for about five minutes. While the gelatin mixture is blooming, throw the pie crust in the oven.
- Combine the gelatin mixture with condensed milk, cream cheese, instant pudding mix, Spiceology Grapefruit Habanero blend and 1/4 cup of sugar.
- Mix on a low setting until all the ingredients reach a smooth consistency.
- Pour the custard filling into the pie crust and chill for 3-4 hours.
- Once chilled, cut grapefruit slices in half and place over tart one at a time. Before layering the slices take remaining sugar and coat each slice and brulee with a food safe torch until it browns and hardens.