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Yields:
10 serving(s)
Prep Time:
25 mins
Total Time:
3 hrs 30 mins
Citrus season should be heavily celebrated, and this grapefruit tart is reason enough. A simple curd is made using fresh grapefruit juice that is a perfect balance of tart and sweet. It’s a really beautiful tart that would shine at any spring brunch, or served at your next dinner party (stick with a theme and serve it after this citrus glazed chicken).
The curd can be made up to 3 days ahead, while the crust can be made up to 2 days ahead.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Grapefruit Curd
- 3/4 cup
(150 g.) granulated sugar
- 3 Tbsp.
cornstarch
- 1/4 tsp.
kosher salt
- 1 1/2 cups
fresh, strained grapefruit juice (from about 4 grapefruits)
- 4
large eggs
- 4 Tbsp.
(1/2 stick) unsalted butter, cubed
Pink food coloring (optional)
Crust
- 1/2 cup
roasted, unsalted almonds
- 3/4 cup
(90 g.) all-purpose flour
- 1/4 cup
(50 g.) granulated sugar
- 1/2 tsp.
kosher salt
- 5 Tbsp.
unsalted butter, cold, cut into 1 Tbsp. pieces
Whipped Cream
- 3/4 cup
heavy cream
- 2 Tbsp.
confectioners' sugar
Equipment Needed
A piping bag, a large star tip
Directions
Grapefruit Curd
- Step 1In a medium pot, whisk sugar, cornstarch, and salt. Slowly add grapefruit juice while whisking until combined, then whisk in egg yolks.
- Step 2Place pot over medium heat and cook, whisking constantly, until mixture thickens and big bubbles start breaking the surface, 5 to 8 minutes. Remove from heat and whisk in butter, one piece at a time. Add food coloring (if using) until desired color is reached. Transfer to a medium bowl and let cool to room temperature. Cover with plastic wrap, pressing directly against surface of curd, and refrigerate until ready to use.
- Step 3Make Ahead: Curd can be made up to 3 days ahead. Keep refrigerated.
Crust
- Step 1In a food processor, pulse almonds until finely ground. Add flour, sugar, and salt and pulse to combine. Add butter and pulse until a dough starts to come together. (When pressed between your fingers, the dough should easily stick together.)
- Step 2Transfer dough to a 9" tart pan. Using your hands, press dough all the way up the sides and into bottom of pan. Using a fork, poke holes all over bottom of dough. Freeze until firm, at least 30 minutes and up to overnight.
- Step 3Arrange a rack in center of oven; preheat to 350°. Place tart pan on a baking sheet.
- Step 4Bake crust until golden all over, 12 to 15 minutes.
- Step 5Pour curd over top of crust and smooth into an even layer. Press plastic wrap directly against surface of curd and refrigerate until cold, at least 2 hours and up to overnight.
- Step 6Make Ahead: Crust can be made 2 days ahead. Keep covered and store at room temperature.
Whipped Cream
- Step 1In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and a whisk), beat cream and confectioners' sugar on medium-high speed until stiff peaks form. Transfer whipped cream to piping bag fitted with large star tip.
- Step 2Remove plastic wrap from top of tart. Pipe whipped cream around border of tart. Serve with any additional whipped cream as desired.
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