Wednesday, April 29, 2015

Gordon Ramsay's Sublime Scrambled Eggs - Two Ways

https://www.flickr.com/photos/joyosity/17281515655/

A few weeks ago I got this delightful e-mail from my friend Lyh-Rhen asking if I wanted to buy any eggs hatched by the chickens from his farm.  Boy, did I ever!  I love looking at all the pictures of the flowers that Fivefork Farms grows, but I travel way too much to justify joining their flower CSA.  So I was super happy to be able to support them in a way that I can really utilize.

https://www.flickr.com/photos/joyosity/17297897432/

Aren't they so pretty?  I love the light green ones the most.  So far I've used them to make homemade pasta, baked goods, shakshuka, and my all-time favorite way to eat eggs, but I wanted to try something new, something special to highlight the farm fresh eggs.

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Then I remembered a recent conversation I had with some friends about this video of Gordon Ramsay making scrambled eggs.  I don't even remember how it came up, but as soon as someone mentioned it (it might even have been me), everyone else who had ever seen it ecstatically chimed in.  This video has over 10 million views, and quite a few of those are mine.  There's just something really fascinating about watching someone so confident in the kitchen taking something so simple and describing it in a way that elevates it to a whole other level.  If you haven't watched it yet yourself, you should definitely do it when you have a chance.  You'll never make scrambled eggs the same way again.

https://www.flickr.com/photos/joyosity/17270146271/

If you don't have time to watch it right now, what you need to know is that adding salt too early in the process breaks down the eggs too much so it becomes a watery mess.  In the same vein, Gordon doesn't beat the eggs before cooking them; he cracks the eggs into a cold pan and starts stirring it in there with some cold butter over heat.  By constantly stirring the eggs and taking it off the heat when the pan gets too hot, you get perfectly creamy eggs which are on the complete opposite end of the spectrum from the rubbery, dry version you may be used to.  He also adds crème fraîche to prevent the eggs from overcooking at the end, but since I didn't have any, I just skipped the step.

https://www.flickr.com/photos/joyosity/17083121980/

Gordon serves the scrambled eggs over toast that's been drizzled with olive oil.  I decided to try an Asian twist by adding chopped scallions to the eggs and drizzling the toast with sesame oil.  Both versions are truly sublime.

https://www.flickr.com/photos/joyosity/17244690656/

Gordon Ramsay's Sublime Scrambled Eggs (adapted from Gordon Ramsay Makes It Easy)
makes 1 serving

2 thick slices of crusty bread
3 large free-range eggs
1 1/2 tablespoons ice-cold butter diced
1 tablespoon crème fraîche or sour cream (optional)
Kosher salt and freshly ground pepper

Classic Version:
Few chives, snipped
Good quality olive oil

Joy's Version:
Scallions, chopped
Toasted sesame oil

Break the eggs into a cold, heavy-based pan, add half the butter, and place onto the stove over generous heat. Using a spatula, stir the eggs frequently to combine the yolks with the whites.

As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.

In the meantime, toast the bread.

Add the crème fraîche (if using) and season the eggs at the last minute with the salt and pepper, then add the snipped chives or chopped scallions, depending on which version you're making.

Drizzle the toast with the olive oil or sesame oil and pile the softly scrambled eggs on top.  Serve immediately.

https://www.flickr.com/photos/joyosity/17084457709/

Previously:  Chocolate Mochi Cake
Last Year:  Nutella Mini Crepe Cakes
Five Years Ago:  Lilikoi Malasadas (Portuguese Donuts Filled with Passion Fruit Curd)
Six Years Ago:  Stuffed Artichokes

Monday, March 30, 2015

Chocolate Mochi Snack Cake

https://www.flickr.com/photos/joyosity/16306102183/

Bouncy.  Chewy  Springy.  Squishy.  These are probably not words you usually associate with a chocolate cake, and yet this Chocolate Mochi Snack Cake is all of those things.  Just looking at this cake you'd think it would be dense and crazy sweet like a brownie, but it's actually rather light and just sweet enough that you keep wanting another bite.  It reminds me of a steamed cake, like the kind you get at dim sum.

https://www.flickr.com/photos/joyosity/16738691150/

I found the recipe on Food52 and modified the directions a bit by melting the butter and chocolate right in the metal bowl of a stand mixer over a pot of simmering water.  This way you don't have to worry about possibly burning the chocolate and it's one less transfer to worry about.  If you don't have a stand mixer, you can melt the butter and chocolate in a metal bowl set over a pot of simmering water and proceed with an electric beater.  I also mixed the eggs with the evaporated milk and vanilla extract before adding to the melted butter/chocolate mixture to help prevent the eggs from cooking and curdling. 

Since this cake is made with rice flour, it is totally gluten free!  I'm not sure how you could make this without the eggs to make it vegan, but I bet you could substitute coconut milk and coconut oil for the evaporated milk and butter to make it dairy free.  Update:  I tried making the dairy free version, and it was awful. 

https://www.flickr.com/photos/joyosity/16738691000/

Chocolate Mochi Snack Cake (adapted from Food52)
makes one 9" x 13" cake

2 cups glutinous rice flour
2 scant cups sugar
1 tablespoon baking soda
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup semisweet chocolate chips
24 oz. evaporated milk
2 teaspoons vanilla extract
2 eggs, beaten

Preheat the oven to 350°F and grease a 9" x 13" baking pan.
   
Whisk together the flour, sugar, and baking soda in a large bowl.  Whisk together the evaporated milk, vanilla extract, and eggs in another bowl.  Set aside.

Melt the butter and the chocolate chips together the metal bowl of a stand mixer set over a pot of simmering water, stirring frequently until you have a smooth mixture. 
   
Remove the bowl from the pot and set it back in the stand mixer with the paddle attachment.  With the mixer running on low, add the evaporated milk, vanilla, and eggs mixture and mix until incorporated.
   
Add the dry ingredients and mix on low until the batter is smooth and lump free. Pour into the prepared pan and bake for 45 to 55 minutes, until the cake no longer jiggles. Remove from oven and let cool before serving.
   
This cake should be stored at room temperature rather than refrigerated.

https://www.flickr.com/photos/joyosity/16738468798/

Next:  Gordon Ramsay's Sublime Scrambled Eggs
Previously:  Homemade Squid Ink Pasta
Five Years Ago:  Duck Fat French Fried with Rosemary, Maldon Salt, and Truffle Oil, Apple Tarte Tatin
Six Years Ago:  Cincinnati Chili, Hong Kong Style Pan-Fried Noodles

Monday, March 23, 2015

Homemade Squid Ink Pasta

https://www.flickr.com/photos/joyosity/16898807432/

I've been wanting to make my own squid ink pasta ever since I first had it in Venice, so I was pretty excited when I finally found some squid ink at DiLaurenti on my last trip to Seattle.  It came in these little pricey packets, but a little goes a long way.

https://www.flickr.com/photos/joyosity/16887462805/

I pretty much followed my recipe for a better homemade pasta, but I substituted squid ink for one of the egg yolks.  Because this recipe produces a drier dough, you don't have to dust the pasta with any additional flour to keep it from sticking, and it also lets the color of the squid ink pasta shine through.

https://www.flickr.com/photos/joyosity/16700059530/

I found that I could really smell and taste the brininess of the squid ink compared to the dried squid ink pasta I had bought from Venice.  I ended up using this pasta to make the First Night in Florence Spaghetti, and it just made that already fantastic dish even better.

https://www.flickr.com/photos/joyosity/16699830358/

Homemade Squid Ink Pasta
makes 2 servings

1 cup all-purpose flour
1 large egg
2 large egg yolks
8 grams (about 1 1/2 teaspoons) squid ink

On a large, rimmed baking sheet, make a pile with the flour and dig a well in the middle.  Crack the egg into the well and add the egg yolks and squid ink.

Using a fork, start stirring the liquids and slowly incorporating more and more of the flour into the well until you have a nice, thick paste.  Combine with the rest of the flour and start kneading with your hands.  If the dough is too dry, wet your hands as many times as you need just for it to all come together.

Continue kneading by hand or in a stand mixer (with the dough hook attachment) until you have a smooth, uniform dough.  Cover tightly with plastic wrap and let rest for at least 20 minutes.  At this point you can refrigerate the dough, well wrapped, overnight and bring it back to room temperature the next day before continuing.

Cut the dough in half.  Run one half through the pasta machine set at its widest setting.  Fold the dough in thirds and run through the machine again, repeating 3 times.  Then, run the dough halfway through and pinch the ends together so it forms a loop.  Adjust the setting to one notch thinner and roll through, continuing to adjust the setting one notch thinner each time the loop has gone all the way around.  When the dough looks almost transparent, stop and cut the dough out of the machine and then in half.  Repeat the whole process with the other half of the dough.

If your dough is feeling tacky at this point, let it dry a bit on some tea towels.  Otherwise, you can go ahead and fold the dough in half three times so you have a manageable width to cut.  Using a sharp knife, cut the noodles into the width you desire.  Shake out the noodles and let them dry some more on the tea towel.

Bring a pot of salted water to a rolling boil.  Add the pasta and stir occasionally so that the noodles don't stick to each other.  The pasta is done when they float to the surface.  Remove from the water immediately to preserve its perfect al dente texture.  Toss with the sauce of your choice.

https://www.flickr.com/photos/joyosity/16680119357/

Next:  Chocolate Mochi Snack Cake
Previously:  Cacio e Pepe for One
Last Year:  Dan Bing (Taiwanese Egg Crepe)
Five Years Ago:  Mama Huang's Secret Beer Duck Recipe
Six Years Ago:  Carrot Cake Cupcakes with Cream Cheese Frosting

Monday, March 16, 2015

Cacio e Pepe for One

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I love macaroni and cheese, but sometimes I just want to make enough for one serving.  Or I don't have any milk in the refrigerator.  Or I'm starving and and need something that only takes a few minutes to make.  Luckily, this recipe for cacio e pepe meets all those requirements!

Italian for "cheese and pepper", this dish comes together in a flash and uses ingredients you probably already have in your pantry and refrigerator.  Pecorino Romano is the traditional cheese used for cacio e pepe, but in a pinch, you could also use parmesan or another hard, grated cheese.

https://www.flickr.com/photos/joyosity/16523023239/

The first time I made this, I used the fresh pasta I had made in the previous post, but I've also since made this with regular dried spaghetti.  Obviously, the fresh pasta was better, but the version made with the dried pasta was still pretty decent, and much better than anything that comes out of a blue and orange box.  I like mine slightly gooey and with less pepper, but if you like it creamier, you can add more pasta water, and feel free to use as much pepper as you like!

https://www.flickr.com/photos/joyosity/16523023239/

Cacio e Pepe for One
serves one (duh) but can be easily doubled

Kosher salt
1 serving of uncooked pasta, dried or fresh
1 tablespoon unsalted butter or olive oil
Freshly ground black pepper, to taste
50 g (about 3/4 cup) freshly grated Pecorino Romano

Bring a pot of salted water to boil.

Add the butter and pepper to a skillet large enough to hold all the pasta.  If using fresh pasta, turn the heat on once you add the pasta to the boiling water.  If using dried pasta, wait until there is 1 minute left before the pasta is done to turn on the heat.  Toast the pepper over medium-low heat.

When the pasta is done, transfer it to the skillet using tongs or a pasta scooper.  Toss with the butter and pepper, then start adding the grated cheese, alternating with some of the pasta water.  Continue tossing until the cheese has melted and coated all the pasta.  Season to taste with additional pepper and salt.

https://www.flickr.com/photos/joyosity/16523022149/

Next:  Homemade Squid Ink Pasta
Previously:  A Better Homemade Pasta
Last Year:  Miso-Glazed Eggplant
Two Years Ago:  Happiness Cake
Five Years Ago:  Momofuku's Crack Pie
Six Years Ago:  Korean Pancake Face Off

Tuesday, March 3, 2015

A Better Homemade Pasta Recipe

https://www.flickr.com/photos/joyosity/16670047286/

I had three egg yolks left over from making the matcha financiers, so it was perfect timing that I came across this recipe which needed 3 egg yolks (plus 1 whole egg) for making homemade pasta.  I've posted about making pasta before, but even then I commented on how it didn't look like the homemade pasta I had eaten in Italy.  I had hopes that using more egg yolks would make a difference, giving me something closer in looks and taste.

https://www.flickr.com/photos/joyosity/16509852739/

I'm going to share two tips I use when making pasta:  one I came up with on my own, and one I learned from Lady and Pups.  First, instead of making the dough straight on your counter- or tabletop, make it in a rimmed baking sheet.  That way if the eggs accidentally spill over your flour well (like mine did), it won't run all over the place.

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Second, I love this genius tip from Lady and Pups:  seal the ends of your dough together once you're ready to roll your pasta thinner in a pasta machine so that you don't have to refeed the dough in every time you change the setting.  It makes the dough so much easier to work with, especially once the dough gets super thin and long!

https://www.flickr.com/photos/joyosity/16695980185/

This dough is pretty dry, so you might want to wet your hands while kneading it just until everything comes together.  Then you can take the easy way out and throw it into your stand mixer (with the dough hook attachment) to continue kneading, if you have one.  If not, keep kneading until it's nice and glossy; it will take a while, but you'll get there eventually.

https://www.flickr.com/photos/joyosity/16694677671/

After you've rolled out the dough so that it's so thin it's almost transparent, you can cut it into any width you want:  super wide for pappardelle, wide for fettuccine, thin for tagliatelle, or super thin for bavettine.  This pasta is so good you'll just want to toss it with a really simple sauce so you can really appreciate the noodles.  Here I've made it aglio e olio, with just some garlic and olive oil, and a pinch of salt and red pepper flakes.  Buon appetito!

https://www.flickr.com/photos/joyosity/16508595100/

A Better Homemade Pasta Recipe (adapted from Food52)
makes 2 servings

1 cup all-purpose flour
1 large egg
3 large egg yolks
A pinch of salt

On a large, rimmed baking sheet, make a pile with the flour and dig a well in the middle.  Crack the egg into the well and add the egg yolks and salt.

Using a fork, start stirring the eggs and slowly incorporating more and more of the flour into the well until you have a nice, thick paste.  Combine with the rest of the flour and start kneading with your hands.  If the dough is too dry, wet your hands as many times as you need just for it to all come together.

Continue kneading by hand or in a stand mixer (with the dough hook attachment) until you have a smooth, uniform dough.  Cover tightly with plastic wrap and let rest for at least 20 minutes.  At this point you can refrigerate the dough, well wrapped, overnight and bring it back to room temperature the next day before continuing.

Cut the dough in half.  Run one half through the pasta machine set at its widest setting.  Fold the dough in thirds and run through the machine again, repeating 3 times.  Then, run the dough halfway through and pinch the ends together so it forms a loop.  Adjust the setting to one notch thinner and roll through, continuing to adjust the setting one notch thinner each time the loop has gone all the way around.  When the dough looks almost transparent, stop and cut the dough out of the machine and then in half.  Repeat the whole process with the other half of the dough.  You will end up with 4 sheets of pasta dough.

If your dough is feeling tacky at this point, let it dry a bit on some tea towels.  Otherwise, you can go ahead and fold the dough in half three times so you have a manageable width to cut.  Using a sharp knife, cut the noodles into the width you desire.  Shake out the noodles and let them dry some more on the tea towel.

Bring a pot of salted water to a rolling boil.  Add the pasta and stir occasionally so that the noodles don't stick to each other.  The pasta is done when they float to the surface.  Remove from the water immediately to preserve its perfect al dente texture.  Toss with the sauce of your choice.

https://www.flickr.com/photos/joyosity/16076036413/

A few suggestions for sauces:
Next:  Cacio e Pepe for One
Previously:  Matcha Financiers with White Chocolate Centers
Last Year:  Mushroom Marsala Pizza
Two Years Ago:  Peking Duck Pizza
Five Years Ago:  Bacon Fat Caramels
Six Years Ago:  Potato Leek Soup with Bacon

Thursday, February 26, 2015

Matcha Financiers with White Chocolate Centers

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Here is yet another recipe from Dorie Greenspan's Baking Chez Moi (and probably not the last)!  I first discovered financiers at Eric Kayser's bakery near my hotel in Paris. They looked like perfect little miniature cakes that were basically unadorned--a distinct change from all the super-frosted and decorated cupcakes that were all the rage in America at the time.  They're just one or two bites each and less sweet than a cupcake, more substantial than a muffin.  Perfect for packing and eating on the go without having to worry about getting a crazy sugar rush.

https://www.flickr.com/photos/joyosity/16432101110/

Since I'm currently in love with the matcha/white chocolate flavor combination, I was excited when I saw Dorie's "bonne idée" for her matcha financier recipe:  baking chunks of white chocolate in the center of each financier.  I used 2 white chocolate chips per financier, but I think I would at least add a third if not more next time since it just wasn't enough (for me, anyway).  I also increased the amount of matcha slightly since I could barely taste the matcha in the first batch I made.

https://www.flickr.com/photos/joyosity/16411822117/

Matcha Financiers with White Chocolate Centers (slightly adapted from Dorie Greenspan's Baking Chez Moi)
makes 12 small cakes

6 tablespoons unsalted butter, cut into chunks
1/3 cup all-purpose flour
1 teaspoon matcha green tea
Pinch of fine sea salt
1/2 cup sugar
1/2 cup almond flour
3 large egg whites, at room temperature, lightly beaten
White chocolate chips

Heat the butter in a small saucepan over medium heat until it starts to boil, then boil for 1 minute; it may color ever so slightly, but you don’t want it to brown. Remove the pan from the heat and set it aside (you want the butter to be warm when you add it).

Whisk the all-purpose flour, matcha, and salt together in a small bowl.

Using a flexible spatula, stir the sugar and almond flour together in a large bowl. Gradually add the egg whites, stirring to moisten the dry ingredients.

When all the whites are in, give the mix a few vigorous stirs. Stir in the all-purpose flour mixture, mixing only until it’s evenly blended, then start adding the melted butter, a little at a time, folding and stirring the batter until all the butter is in.

Press a piece of plastic film against the surface of the batter and refrigerate for at least 1 hour. (The batter can be refrigerated for up to 3 days.)

Preheat the oven to 400°F. Butter the wells of a mini muffin tin, dust with flour and tap out the excess.

Spoon the batter into the muffin cups, filling them about halfway.  Drop 2-4 white chocolate chips into each, then spoon on additional batter, almost to the top of the well.

Bake the financiers for 12 to 14 minutes, or until they have crowned and feel springy to the touch.  Remove from the oven, wait 1 minute, then tap them against the counter to encourage the financiers to tumble out. Pry any stragglers from their molds with a table knife. Transfer the financiers to a rack and let cool until they are just warm or at room temperature.

https://www.flickr.com/photos/joyosity/16411820587/

By the way, don't throw out the 3 egg yolks after separating them from the 3 egg whites needed for this recipe!  You can use them to make really good pasta dough!

Next:  A Better Homemade Pasta
Previously:  Hugo & Victor's Pink Grapefruit Tart
Last Year:  Hotter Crash Potatoes
Five Years Ago:  Faux Momofuku Brussels Sprouts
Six Years Ago:  Wok-Fried Edamame with Garlic

Tuesday, February 24, 2015

Hugo & Victor's Pink Grapefruit Tart

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There are two things I tell my friends to get when they go to Paris:  the mango passion caramels from Jacques Genin and this pink grapefruit tart from Hugo & Victor.  So when I saw a recipe for the tart in Dorie Greenspan's Baking Chez Moi, I was ecstatic!  I even bought a $25 bottle of Campari just so I could have the 2 1/2 tablespoons needed to make the grapefruit crémeux because I wanted to follow the recipe as close as possible.

And yet so many things went wrong, mostly because I was impatient.  First the sweet tart dough shattered when I tried to fit it into the tart pan because I hadn't waited long enough for it to warm up a bit after letting it chill in the freezer.  Luckily, this was pretty easy to fix because you could just patch up the cracks but pressing the extra dough in.  (next time I'll just fit the crust into the tart pan after rolling it out and then chill it, which is how I wrote the recipe below.)  

https://www.flickr.com/photos/joyosity/15914120964/

Then, when it was time to add the grapefruit crémeux (which I think is just a fancy French word for gelatinous cream), I didn't whisk it long enough so it was still kind of curdy when I spread it on.  Again, I was kind of fortunate because the grapefruit topping hides most of it, and the texture doesn't affect the taste at all.

That said, please learn from my mistakes and take plenty of time to make this tart.  I'd definitely start the sweet tart dough and maybe the grapefruit crémeux the day before.  There's lot of chilling the dough, then blind baking it, then cooling it, then baking it again (with the lemon-almond cream), and cooling it again before topping it with the crémeux and grapefruit topping and then chilling it one last time to set before serving.  

https://www.flickr.com/photos/joyosity/16531880732/

But it's worth it!  Not only is it totally beautiful to look at, it tastes incredible.  Even people who don't like grapefruit love this tart!  I think it helps that you've done some of the hard work by removing all the membrane from the grapefruit segments already so that all you have to do is take a bite, and you get the tartness of the fruit, a hint of bitterness from the Campari, sweetness from the fillings, and lots of buttery richness from the snappy crust.

https://www.flickr.com/photos/joyosity/16345473930/

Hugo & Victor's Pink Grapefruit Tart (adapted from Dorie Greenspan's Baking Chez Moi)
makes 1 tart

For the sweet tart dough:
1 1/2 cups (204 g) all-purpose flour
1/2 cup (60 g) confectioners' sugar
1/4 teaspoon kosher salt
9 tablespoons very cold unsalted butter
1 large egg yolk

Put the flour, confectioners' sugar, and salt in a food processor and pulse a few times to blend.  Cut the butter into small pieces and scatter over the dry ingredients.  Pulse until the butter is cut in coarsely.

Stir the yolk just to break it up and drizzle over the rest of the ingredients.  Pulse until the egg is incorporated, then process in longer pulses, about 10 seconds each, until the dough forms clumps and curds.   Finish blending the dough by turning it out onto a work surface and smearing small amounts across the surface with the heel of your hand.

Shape the dough into a disk and place between two sheets of parchment or wax paper.  Roll the dough out evenly until it is about 12" in diameter.  Carefully fit into a buttered tart pan and trim the excess dough.  Chill in the refrigerator for at least 2 hours, or if you're short on time, for 1 hour in the freezer.

Preheat the oven to 400°F.  Prick the crust all over with a fork.  Butter the shiny side of a piece of aluminum foil and fit snugly on top of the crust.  Fill with pie weights (you can use dried beans, rice, etc.).  Bake the crust for 25 minutes, then carefully remove the foil and weights.  Bake for another 7-10 minutes, until firm and golden brown.  Cool the crust completely.

https://www.flickr.com/photos/joyosity/16349217450/

For the grapefruit crémeux:
2 teaspoons powdered gelatin, bloomed in 1 1/2 tablespoons cold water
3/4 cup (150) g sugar
2 large pink grapefruits
3 large eggs
14 tablespoons unsalted butter, at room temperature
2 1/2 tablespoons Campari

Put the sugar in a 2- to 3-quart heavy-bottomed saucepan and grate the grapefruits over it.  Rub the sugar and zest together with your fingertips until the sugar is moist.  Squeeze the juice from the grapefruits into a measuring up until you have 3/4 cup of juice.  Add the eggs to the sugar and start whisking immediately.  Continue to whisk as you add the juice.

Place the saucepan over medium heat and continue whisking.  Eventually, after 7-9 minutes, the custard will start to thicken.  When it reaches 180°F (or when the first bubble pops at the surface), remove from the heat and strain into a blender.

Allow the custard to sit in the blender for about 5 minutes, pulsing a few times to help the cooling process.  Heat the bloomed gelatin in the microwave for 15 seconds to liquefy, then add to the blender.  Blend on high, and start adding the butter, two tablespoons at a time.  After all the butter has been incorporated, add the Campari and blend until homogenous in color.  Scrape the crémeux into a bowl, press a piece of plastic wrap to the surface, and refrigerate for at least 6 hours.

For the topping:
2 large pink grapefruits

About 3 hours (or up to 8 hours) before you want to serve the tart, cut off all the peel and pith away from the tart.  You want to carefully cut through the outer membrane of the grapefruit, too.  Then, using a small paring knife, cut on either sides of the membranes in between each section to release each section.  There should be no membrane left on the sections.  Place the segments on several layers of paper towels, cover with more paper towels, and allow to dry at room temperature.  At this point, you can try arranging the segments to see if you'll have enough to cover the surface of the tart.

https://www.flickr.com/photos/joyosity/16531880912/

For the lemon-almond cream:
3 1/2 tablespoons unsalted butter, at room temperature
2 tablespoons packed light brown sugar
1/2 cup (50 g) almond flour
Finely grated zest of 1 lemon
1 large egg, at room temperature

Beat butter until smooth and creamy, about 3 minutes.  Beat in the brown sugar for a minute, and then beat in the almond flour and grated zest until smooth again.  Add the egg and beat until fully incorporated.  Refrigerate for at least an hour.

Assembling the tart:
https://www.flickr.com/photos/joyosity/16345473530/

Preheat the oven to 375°F.  Whisk the chilled lemon-almond cream until it is spreadable.  Spread the cream over the bottom of the tart crust and bake for 6-7 minutes, until the cream is set.  Cool the tart completely before the next step.

https://www.flickr.com/photos/joyosity/16579322545/

About 2 hours before you want to serve the tart, whisk the grapefruit crémeux until it's smooth (unlike the picture above).  Spread over the lemon-almond cream.  Arrange the grapefruit segments on top of the crémeux.  Chill the tart for another 2-8 hours before serving.

https://www.flickr.com/photos/joyosity/16506924976/

Next:  Matcha Financiers with White Chocolate Centers
Previously:  First Night in Florence Spaghetti
Two Years Ago:  Cauliflower Steak with Cauliflower Purée
Six Years Ago:  Boston Cream Cupcakes