Grapefruit Curd Tartlets

Grapefruit Curd Tartlets

Time 2 hours | Makes 8 tartlets

Ingredients

Grapefruit Curd 
8 large egg yolks
¼ cup freshly squeezed ruby red grapefruit juice
¼ cup freshly squeezed lemon juice
Finely grated zest of 1 ruby red grapefruit
¾ cup sugar
⅛ teaspoon salt
1 tablespoon Campari, optional
1 stick unsalted butter, cold, cut into pieces

Crust
1⅓ cups all-purpose flour
5 tablespoons sugar
½ teaspoon salt
10 tablespoons unsalted butter, melted
Whipped cream for garnish, optional

How to Make It

Combine egg yolks, grapefruit juice, lemon juice, zest and sugar in a heavy-bottomed sauce pan; whisk to combine. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 6-8 minutes. Remove the pan from the heat and add the Campari and salt. Start adding the butter, a few pieces at a time, stirring until smooth. Strain the curd through a fine mesh strainer into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour.

While the curd is chilling, make the tart shells.

In a large bowl, combine flour, sugar and salt. Pour melted butter over the flour and mix with a fork until a soft and crumbly dough forms. Place ¼ cup of the dough mixture into a 3 ½ inch round tart pan with a removable bottom. Press the dough evenly into the pan, working it up the sides. Repeat with the remaining dough and tart pans. Place completed tarts on a rimmed baking sheet and chill for 30 minutes.

Bake in 350-degree oven for 25 – 30 minutes, until golden brown. Allow to cool before next step.

Fill the cooled tart shells with 2-3 tablespoons of the grapefruit curd. Bake the filled tarts in a 300-degree oven for 15 minutes to set the curd. Cool tarts to room temperature then garnish with whipped cream if desired.

Chef Notes

Recipe can also make one large 8" tart instead of individual tartlets.