Ingredients
6 tbsp. butter
1/4 c. granulated sugar
1 1/4 c. cake flour (not self-rising)
1 egg
1 c. heavy cream
c. whole milk
1/2 c. finely shredded basil leaves
8 oz. bittersweet chocolate
1 egg
confectioners’ sugar
Fresh basil sprig
3 pink grapefruits
3 tbsp. honey
1 1/2 tsp. cornstarch mixed with 2 tsp. water
Preparation
Step 1To make tart shell: In the bowl of an electric mixer fitted with a paddle attachment, beat butter and granulated 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 disc, 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 degrees. 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.Step 2To make filling, preheat oven to 375 degrees. 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.Step 3Place 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.Step 4Pour chocolate into tart shell and bake 20 minutes, or until filling is just beginning to set.Step 5Remove to a wire rack and let cool completely. Dust with confectioners’ sugar and garnish with basil sprig.Step 6Meanwhile, to make 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. Serve with tart (or with lemon cake).
