Description
This vibrant Grapefruit Curd Tart combines a crisp 9-inch tart crust with a luscious, tangy grapefruit curd filling, perfectly balanced with a hint of sweetness and a buttery finish. Topped with fresh grapefruit segments for a refreshing citrus burst, this dessert is ideal for citrus lovers seeking a bright and elegant treat.
Ingredients
Tart Crust
- 9-inch tart crust
Grapefruit Curd Filling
- ¾ cup grapefruit juice
- 1 tablespoon grapefruit zest
- ½ cup + 1 tablespoon unsalted butter
- 3 whole eggs
- 6 egg yolks
- ¾ cup granulated sugar
- ¼ teaspoon fine sea salt
Topping
- 4 grapefruits, segmented
Instructions
- Blind bake crust: Blind bake the tart crust according to your recipe or package instructions and set aside to cool completely to ensure a firm base for the curd.
- Mix curd ingredients: In a bowl, beat the unsalted butter, granulated sugar, and fine sea salt together until well combined and creamy. Then, gradually stir in the whole eggs and egg yolks, one at a time, ensuring each is fully incorporated before adding the next. Add the grapefruit juice and zest, mixing until evenly blended.
- Cook curd: Transfer the mixture to a pot and cook over medium heat. Continuously whisk the mixture to prevent curdling and to promote even thickening. Cook until the curd thickens to a custard-like consistency that coats the back of a spoon.
- Strain curd: Pour the warm curd through a fine mesh sieve into a clean bowl to remove any lumps and the grapefruit zest, yielding a smooth texture.
- Cool curd: Cover the curd surface directly with plastic wrap to prevent a skin from forming and let it come to room temperature.
- Fill and chill tart: Pour the cooled grapefruit curd into the fully cooled tart crust. Place the tart in the refrigerator and chill for 1 to 2 hours to allow the curd to set properly.
- Prepare grapefruit segments: While the tart chills, segment the grapefruits by cutting away the peel and pith, then cutting between the membranes to release clean citrus segments.
- Decorate tart: Once chilled and set, arrange the fresh grapefruit segments decoratively on top of the tart for an elegant finishing touch.
Notes
- Blind baking the crust prevents it from becoming soggy when filled with curd.
- Whisking constantly during cooking prevents the eggs from curdling and ensures smooth texture.
- Straining the curd is essential for removing zest pieces and lumps for a silky finish.
- Covering the curd with plastic wrap stops a skin from forming while it cools.
- Use fresh, ripe grapefruits for the best flavor and juiciness in your tart and toppings.
- Chilling time can be extended up to 4 hours if needed to achieve a firmer set.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
