We are all becoming more and more involved in recycling: we recycle paper, batteries, cell-phones….so I thought we could “recycle” things we have in our freezers…things that were originally meant for one recipe, and end up making another…like in these tartelettes!
For the crust, I used the almond pâte sucrée, that you have seen in this recipe here..in fact I always make generous quantities of this pâte and store it, to be able to “improvise” tartlets…
The pink grapefruit/white chocolate cream is the one I used for my last macarons, here…..
And the Swiss meringue..impossible to store ( though we can have whites in the freezer!) is the only thing I made “ad hoc”….
The rest is a question of filling the tartlets forming a “dome”, instead of the usual flat presentation…As for the meringue, I decided to give it a half-croissant shape, to avoid the too-sweet taste in your palate….I want people to appreciate the subtile grapefruit perfume, not the sugar in the meringue…
And that’s it: simple, elegant, delicate in taste…as good pâtisserie should be!
I hope you enjoy it..I did !! When we can make something beautiful in no time…a cook’s heaven..Don’t you agree?
For the Swiss Meringue, you will need:
*whites, 2 *sugar, 120gr
Put the whites and sugar in a saucepan. Heat over medium/low, always stirring, until the sugar dissolves. Whisk until you get firm peaks.