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Ruby Red Grapefruit Sabayon on Coconut Crusts

Food Network Canada
YIELDS
8 servings
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Ingredients

Coconut Crust

¼
cup graham cracker, crumbs
¼
cup sugar
¾
cup shredded unsweetened coconut
1
Tbsp honey
3
Tbsp melted butter
1
tsp grated grapefruit, zest

Sabayon Filling

2
Tbsp Kir, ruby
7
Tbsp ruby red grapefruit, juice
6
egg, yolk
cup sugar

Assembly

2
large ruby red grapefruit, peeled, sectioned
4
Tbsp bittersweet chocolate, melted
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Directions

Step 1

Preheat oven 325 degrees F.

Step 2

Combine all ingredients for the crust. Butter eight 3 inch tartlet moulds that are about 1 inch deep. Press the crust firmly into each mould so that the crust comes right up to the edge. Place on a cookie sheet and bake for 10 to 13 minutes or until golden and crisp. Tarts will puff up when ready. Remove from oven and poke gently with a fork to deflate. Cool slightly for about 10 minutes. Remove shells from moulds. Prepare sabayon.

Step 3

Combine ingredients for sabayon in either a large stainless steel bowl or the top of a double boiler. Place over gently simmering water. Whisk vigorously for about 7 to 9 minutes or until sabayon becomes thick and ribbon like.

Step 4

To assemble the tarts, pour a little melted chocolate in the bottom of each tart shell. Let cool slightly. Divide the sabayon equally among tarts and top with sections of fresh grapefruit.

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