Warm the cream, invert sugar and glucose over medium heat until it reaches 85C.

Pour the warm liquid over the Ruby chocolate. Let sit for a minute to soften.

Emulsify with an immersion blender until smooth.

Slowly pour the ganache over the Blood Orange Curd in each tart shell until almost full.

Refrigerate the tarts until ready to finish.

In a small bowl, combine the grapefruit puree #1 and gold gelatin. 

Let sit at room temperature until bloomed.

In a small sauce pan, combine the grapefruit puree #2, zest, sugar, salt and egg yolks. Whisk the mixture together immediately until smooth.

Cook the mixture over low heat until it just begins to thicken, 77-82C, 

Remove the mixture from the heat immediately, add the bloomed gelatin and whisk to combine.

Add the butter and whisk until melted and completely smooth.

Strain the mixture through a fine-mesh sieve into a shallow container.

Cover the curd directly with plastic wrap. Refrigerate until it is fully chilled and set up.

Once the mixture is fully set, transfer to a pastry bag and fill each tart shell 2/3's full.

Smooth the top of the curd if needed.

Refrigerate until ready to finish the tarts.

Whip the egg whites on the lowest speed of mixer, until just foamy.

Slowly add sugar #1 to the mixer and continue to whip on low speed.

In a small sauce pan, combine the sugar #2, water and glucose. 

Cook the sugar syrun to 115C.

Increase the speed of the mixer to medium, and slowly stread the hot sugar syrup into the bowl. 

Add the vanilla extract.

Gradually increase the speed of the mixer to high speed. Whip the meringue until it is glossy, cool, and quadrupled in volume.

Use immediately or store in the freezer until ready to use.

When the Ruby Ganache is set on the tarts and ready to decorate:

Transfer the Italian Merignue to a pastry bag fitted with a rose petal pastry tip.

Pipe decoration over the top of the tart, as desired.

Lightly torch the merigue, if desired.

Garnish with fresh grapefruit segments, if desired. 

Store in refrigerator until ready to serve.

In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, sugar, and salt until fully combined.

Add the eggs and mix until fully incorporated.

Add the flour and mix until just combined.

Roll the soft dough between parchment paper until 4mm thick.

Freeze until ready to use.

Line 65mm round tart shells and freeze until solid.

Bake at 160C, directly from the freezer, until golden brown, about 20 minutes.

Let cool to room temperature before filling.