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Grapefruit curd tart
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Grapefruit Curd Tart

Course: Dessert
Author: Ai Willis
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  • 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.
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