Greyhound Tart

Have you heard of the Greyhound? No, no, I am not referring to the greyhound dogs here. I am actually talking about the Greyhound cocktail, which is basically a simple mix of grapefruit juice and vodka or gin. If this cocktail is served in a glass which the rim is salted, the drink is called a Salty Dog. You must be wondering why the combination of grapefruit and vodka is called Greyhound? Does it have anything to do with the greyhound dog? I am as curious as you do about its history and origin.


As I searched online about the origin of Greyhound drink, I was surprised to learn that grapefruit is actually manmade. It is an accidental hybrid between sweet orange and pomelo, originating from Barbados in the 1700s. Also, story has it that this drink was served at restaurants of Greyhound’s bus stations, and therefore its name “Greyhound”. Regardless of who and when the drink was invented, I love the fact that it is simple. Being simple is beautiful.


So, here’s my interpretation of Greyhound as a pastry chef. I modified it into a tart, which consisted of a layer of vodka infused mousse and fresh grapefruit segments. The tart base was blind baked and subsequently filled with apricot vodka mousse. To prevent the tart base from becoming soggy because of the mousse, I applied a thin layer of yuzu jam, but any citrus jam would work well with the flavour profile.

Hope you enjoy the Greyhound tart, as much as I do!


Ingredients (yield: one 15cm round tart)

(A) Sweet tart dough
Cake flour 150g
Ground almond 40g
Icing sugar 50g
Butter, cold cubes 85g
Egg 30g

(B) Apricot vodka mousse
Gelatin sheet 5g
Apricot puree 75g
Sugar 25g
Egg yolk 50g
White chocolate 10g
Vodka 30g
Whipped cream (soft peak) 112g

(C) Other fillings
Yuzu jam, store bought
Grapefruit 1 no.
Orange segments, as needed
Mint leaves, for decoration


  1. To make the sweet tart dough: In a mixing bowl, place all the dry ingredients, i.e. sifted cake flour, ground almond and icing sugar. Add in the cold butter cubes.
  2. Rub the cold butter with the dry ingredients until the mixture resembles coarse bread crumbs. Add in egg; knead and combine all ingredients to form a dough. The dough should come out easily without being sticky.
  3. Flatten the dough and cover it with plastic wrap. Refrigerate for at least an hour.
  4. On a lightly floured surface, roll out the dough using a rolling pin to about 5mm thick. Transfer the dough onto a 15cm round tart mould. With a sharp knife or a dough cutter, trim the edges to fit the tart mould.
  5. Pierce some holes on the tart base using a fork. Cover and freeze for at least 30 minutes until the tart base is firm.
  6. Preheat the oven to 180 degree Celsius. Blind bake the tart base for about 15 minutes or until it is cooked and light golden brown. Let cool.
  7. To make the apricot vodka mousse: Soak the gelatin sheets in ice cold water. Once the gelatin sheets has softened, take them out of the water and squeeze to remove any excess water. Set aside.
  8. In a mixing bowl, whisk to combine the egg yolk and sugar. Bring the apricot puree to a gentle boil in a saucepan. Pour the hot apricot puree over the egg yolk mixture gradually, whisking continuously.
  9. Cook the apricot egg mixture over a double boiler to 82 degree Celsius, whisking the mixture continuously.
  10. Add in bloomed gelatin sheets to dissolve them. Add in white chocolate and mix well.
  11. Let the apricot sauce cool to about 40 degree Celsius. Mix in vodka.
  12. Add in whipped cream and mix well.
  13. To assemble: Apply a thin layer of yuzu jam on the cooled tart base. IMG_8833
  14. Fill the tart base with apricot vodka mousse, just below the tart rim. Freeze for about an hour until the mousse has set. fullsizeoutput_192
  15. fullsizeoutput_193.jpeg
  16. Arrange grapefruit and orange segments on the mousse. Decorate with mint leaves. Serve chilled.



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