I recently conquered my dislike of grapefruit. I've never liked them because of how bitter they are. Why eat grapefruit when you can have sweet and tangy oranges? But with my honeymoon coming up this summer and wanting to be less fluffy (apparently, grapefruit helps increase your metabolism), I really wanted to like grapefruits. And because I actually enjoyed it when I had it for the first time in years, I'm making this grapefruit curd tart to celebrate. No surprise, I'm loving the tart just as much as the actual fruit. The crust was buttery, the grapefruit curd was creamy, and the grapefruit segments helped to keep it light and refreshing. Tristan went as far to say this might be his favorite tart I've made for him so far!
First things first, get the tart crust going. I used David Lebovitz's recipe and it worked out perfectly, although it did take a little longer to bake than the 15 minutes suggested.
While waiting for the crust to bake, make the grapefruit curd. I like making citrus curd (and carrot curd!) using a double boiler so I don't curdle it. However, tarts call for a larger quantity of curd so the double boiler method took way too long. Just use a regular pan and make sure to continue whisking.
Once both the crust and grapefruit curd are cooled to room temperature, pour the curd into the tart shell and chill the whole thing in the fridge for about an hour or two.
Meanwhile, segment the grapefruits. I used 3 grapefruits because I somehow thought I had an 8-inch tart pan instead of a 9-inch one, hence the empty patch in the center. Layout the grapefruit segments however you like. I dusted some powdered sugar all over my grapefruit curd tart to hide my lack of segmenting skills as well as the empty patch.
This grapefruit curd tart was absolutely delicious! The buttery crust had a nice crunch, the creamy grapefruit curd was perfectly sweet while keeping the tang and bitterness of the grapefruit. Tarts and pies tend to sit heavy but this was light and refreshing, making it quite the challenge to stop eating!
One year ago: Strawberry & Blueberry Tart with a Corn Cookie Crust
Grapefruit Curd Tart
- 9-inch tart crust
- 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
- 4 grapefruits
- Blind bake the tart crust and set aside to cool completely.
- In a bowl, beat the unsalted butter, sugar, and salt until combined, then stir in the whole eggs and egg yolks one at a time. Add the grapefruit juice and zest and continue to mix.
- Transfer the mixture into a pot on medium heat. Keep whisking the mixture until it thickens.
- Pour the grapefruit curd into a clean bowl through a fine mesh sieve to remove any clumps that may have formed, as well as the zest.
- Cover the bowl with plastic wrap and press the wrap onto the surface so the grapefruit curd doesn't form a film. Cool to room temperature.
- Pour the cooled grapefruit curd into the cooled tart crust, and chill in the fridge for 1 to 2 hours.
- While waiting for the tart to chill, segment the grapefruits.
- Once the tart is chilled, decoratively lay out the grapefruits on top.