White Chocolate Tart with Joshua Citrus Red Grapefruit Sorbet

White chocolate and red grapefruit make a delicate and sophisticated combination.

Preparation time: 30 minutes
Cooking time: 1 hour

Ingredients:

For the tart:
About 10 oz. sweet shortcrust pastry
1 cup double cream
About 2/3 cup milk
1.4 lb. best quality white chocolate
3 eggs, lightly beaten

For the sorbet:
2 Joshua Citrus red grapefruit
2 cups sugar syrup (Made from about 1 1/2 cup sugar dissolved into 1 1/2 cup water)
2 lemons, juiced
1 egg white, lightly beaten

Preparation:
For the sorbet, clean and dry the grapefruits. Thinly pare the zest, cut it into thin strips and add to a pan along with the sugar syrup and the strained juice from the grapefruits. Boil gently for 10 minutes, then strain into a non-reactive bowl and add the strained lemon juice. Cool, then chill in the fridge.

If you have an ice cream machine, churn until it starts turning opaque (5-10 minutes). Lightly beat the egg white, then add to the machine as it churs. Continue churning according to the manufacturer’s instructions until the sorbet is firm enough to serve. If you don’t have an ice cream machine, pour the mixture into a container to a depth of around 4cm. Turn out and beat with an electric mixer every hour or so, adding the egg white during the first beating, until it is frozen solid.

For the tart, pre-heat the oven to 125°C. Line a tart tin with the pastry. Chop the chocolate and place in a bowl. Bring the milk and cream to the boil, pour over the chocolate and stir gently until it has melted. Beat the eggs and add to the mix, then pour into the pastry case. Bake for around an hour or until the middle has set.

To serve, cut the tart into slices and serve with a ball of sorbet. If serving as a canapé, cut the tart neatly into squares and top with a tiny ball of sorbet, made with a melon baller. Decorate with shaved or grated white chocolate.

Serves 8 as a pudding or makes about 30 canapés.