Bittersweet Chocolate Basil Tart with Honey Grapefruit Sauce
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 tablespoons (3/4 stick) butter, softened
- 1/4 cup sugar
- 1 1/4 cups cake flour (not self-rising)
- 1 egg
- 1 cup heavy cream
- 1/3 cup whole milk
- 1/2 cup loosely packed, finely shredded basil leaves
- 8 ounces bittersweet chocolate, chopped
- 1 egg
- Confectioners' sugar
- Sprig fresh basil
- 3 pink grapefruits, peeled and cut into segments, saving juice
- 3 tablespoons honey
- 1 1/2 teaspoon cornstarch mixed with 2 teaspoons water
- =
Directions
In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. With mixer on low speed, add flour and egg in two parts and beat just until combined. Shape dough into a disk, wrap in waxed paper, and chill 1 to 24 hours. Roll out dough on a lightly floured surface with a lightly floured rolling pin to 1/8- to 1/4-inch thickness. Transfer to a 9-inch tart pan, press in sides and bottom, and trim any excess dough around edges. Preheat oven to 350°F. Cover dough with a large piece of foil and weigh down with uncooked rice or beans. Bake 20 minutes, remove foil and beans, and bake 10 minutes longer, or until light golden brown. Cool on a rack.
To make the filling, preheat oven to 375°F. In a medium saucepan over medium heat, bring cream, milk, and basil just to a boil. Remove pan from heat, cover, and steep 10 minutes.
Place chocolate in a medium bowl. Pour cream mixture through a strainer over chocolate and whisk until smooth. Let cool 10 minutes, then whisk in egg.
Pour chocolate into tart shell and bake 20 minutes or until filling is just beginning to set.
Remove to a wire rack and let cool completely. Dust with confectioners' sugar and garnish with basil sprig.
Meanwhile, to make the honey grapefruit sauce, chop grapefruit segments into small pieces, saving juice. In a medium saucepan over medium heat, bring fruit, reserved juices, and honey to a boil. Add cornstarch mixture and boil 1 minute or until slightly thickened. Remove from heat, transfer to a bowl, and let cool to room temperature