Caramel grapefruit tarts

Ingredients

• For the chocolate-hazelnut shortbread crust (for one 9” tart or six 4” tartlets)
• 3/4 cup all-purpose flour
• 1/2 cup hazelnuts, toasted and finely ground (see instructions below)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered sugar
• 1/4 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces
• 1 large egg yolk
• For the mascarpone filling and caramel grapefruit sauce
• 8 ounces (1 cup) mascarpone
• 4 ounces (1/2 cup) whole-milk Greek yogurt
• 1/4 cup powdered sugar
• 1 teaspoon grapefruit zest, finely grated
• 1 teaspoon grapefruit juice
• 2 large (or 3 medium) grapefruit
• 1 cup sugar
• 1 teaspoon light corn syrup
• pinch of fleur de sel

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