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Grapefruit Tart

Servings: 1 pie

Ingredients

  • 2 large grapefruits
  • whipped cream

Tart

  • 1 1/2 cup (215 g) all-purpose flour
  • 1/2 cup (100 g) sugar
  • 1/2 tsp (1 g) salt
  • 10 tbsp (145 g) butter, chilled and cubed
  • 1 egg
  • zest of 1 grapefruit
  • 1 tsp (5 ml) vanilla extract

Cream Filling

  • 1 3/4 cup (400 ml) heavy cream
  • 1/4 cup (50 ml) grapefruit juice
  • 1/2 cup (120 g) sugar
  • 1 tsp (4 g) salt
  • 5 egg yolks
  • 3 tbsp (30 g) cornstarch
  • 4 tbsp (58 g) butter
  • 2 tsp (6 g) vanilla extract

Instructions

Tart

  • In a food processor, combine flour, sugar, and salt. Add the cubed butter and pulse until the mixture resembles coarse meal with a few pea-size pieces of butter.
  • Add the egg, zest of grapefruit, and vanilla extract and pulse until the dough comes together. Remove the dough from the food processor and lightly knead to bring it all together. Wrap in plastic wrap and place in the refrigerator for at least one hour.
  • Preheat an oven to 375°F. Roll out the pie crust and place in a deep pie baking dish. Place a piece of parchment paper on top of the crust. Fill it with weight (a smaller baking dish or dry beans) to help keep the crust from rising. Bake for 20 minutes.
  • Remove the weight and bake until the crust is golden brown. Keep an eye on it; if it begins to rise, push down with a fork. Allow the crust to cool before adding the filling.

Cream Filling

  • Heat heavy cream, sugar, and salt over medium high heat. Make sure to whisk to avoid burning the cream to the pan.
  • In a bowl combine the egg yolks, grapefruit juice, and cornstarch. Whisk together.
  • When the cream mixture comes to a simmer, begin to temper the yolks. Scoop ½ cup of the cream mixture and place it in the bowl with the egg yolks. Whisk to make sure the yolks do not cook. Do this until you have mixed in half of the heated mixture into the bowl.
  • Return everything back to the saucepan. Whisk in the saucepan until it thickens. This step should take about five minutes. The first time I tested this recipe, it did not look like the pudding base was going to thicken. I got worried and started all over – but trust me when I suggest to keep on whisking. It will suddenly thicken up nicely. Once the base has thickened, remove it from the heat.
  • Add the butter and vanilla extract. Pour the cream pudding into the pie crust and allow to cool. Place in the refrigerator once cool for at least 4 hours.
  • After the cream has settled in the pie, top with sliced grapefruit and whipped cream. Make sure to keep the tart chilled before serving to help keep it all together.