A few weeks ago I got a request to make 65 madeleines. For this request I used my madeleine recipe which is my favorite madeleine recipe and it is always a big success. People liked my madeleines a lot and the little cakes disappeared too quickly. There were rumors that the madeleines were made by an excellent pastry chef but little did they know that the madeleines were made by me who has professional baking background at all. I am just a passionate amateur who likes hiding behind a curtain. Some people still believe this rumor since I never revealed my identity nor did I advertise my name on the neatly packaged madeleines.
For making the madeleines I needed 600 g egg white which equals about 20 medium sized eggs. I always have leftover egg whites in my fridge but my fridge is never stocked with this huge amount of egg white. So after making the madeleines I was left with many egg yolks, to be precise I had 8 egg yolks to use up, in the fridge which rarely happens.
Sometimes lemon, in my case grapefruit, tartlets or tarte are topped with a layer of meringue. A layer of meringue on top looks pretty but it is too sweet, at least for me. I prefer my citrus tartlets plain or with a few dollops of freshly whipped cream.
NOTE: For the recipe you need baked tartlet shells. My recipe for tartlet shells, accompanied with tips and tricks on making shortcrust pastry, is here.
The size of my tartlet shells are 8 cm / 3 inches in diameter and the height is 2 cm / 0.8 inch. Of course you can use bigger tartlet shells, or petite shells or make one big tart.
Makes the filling for 10 tartlets ( 8 cm / 3 inches in diameter)
- 150 ml / 1/2 cup and 2 tablespoons juice of freshly squeezed grapefruit (equals one big grapefruit)
- 90 g / 1/3 cup and 1 tablespoon granulated sugar
- 60 g egg yolks (equals yolk of 4 medium sized eggs)
- 2 eggs (medium sized)
- 85 g / 6 tablespoons unsalted butter, cut into small cubes
- 1.5 g gelatin (1 sheet), soaked / 1/2 teaspoon gelatin powder
- Pour the grapefruit juice and sugar into a pot and bring the mixture to a boil. Set aside.
- Mix egg yolks and eggs. Pour the hot grapefruit juice over the egg mixture and stir. Pour the mixture back to the pot. Heat the grapefruit mixture over medium heat, do nor forget to stir constantly, until the mixture starts thickening. As soon as the mixture starts thickening, remove the pot immediately from the heat. Add the soaked gelatin and mix well until the gelatin is dissolved. Add the butter cubes to a bowl and pour the hot grapefruit mixture over the butter. Stir until it has a smooth consistency.
- Pour the mixture into tartlet moulds. Let it set for at least half an hour.
- Decorate the tartlets to your liking. I piped little dots of whipped cream onto the tartlets and decorated the cakes with little mint leaves.
- The grapefruit tartlets taste the best on the same day. The tartlet taste great the next day as well and in my experience the tartlet shells did not get soft. But do not store the tartlets in the fridge, otherwise the tartlet shells might become soft because of the moisture of the fridge.