Meringue-Pink Grapefruit/White Chocolate Cream Tartelette, or When We Recycle What We Have in the Freezer !

We are all becoming more and more involved in recycling: we recycle paper, batteries, cell-phones....so I thought we could "recycle" things we have in our freezers...things that were originally meant for one recipe, and end up making another...like in these tartelettes!

For the crust, I used the almond pâte sucrée, that you have seen in this recipe here..in fact I always make generous quantities of this pâte and store it, to be able to "improvise" tartlets...

The pink grapefruit/white chocolate cream is the one I used for my last macarons, here.....

And the Swiss meringue..impossible to store ( though we can have whites in the freezer!) is the only thing I made "ad hoc"....

The rest is a question of filling the tartlets forming a "dome", instead of the usual flat presentation...As for the meringue, I decided to give it a half-croissant shape, to avoid the too-sweet taste in your palate....I want people to appreciate the subtile grapefruit perfume, not the sugar in the meringue...

And that's it: simple, elegant, delicate in taste...as good pâtisserie should be! 

I hope you enjoy it..I did !! When we can make something beautiful in no time...a cook's heaven..Don't you agree? 

For the Swiss Meringue, you will need:


*whites, 2 *sugar, 120gr


Put the whites and sugar in a saucepan. Heat over medium/low, always stirring, until the sugar dissolves. Whisk until you get firm peaks.