Citrus Tart

citrus tart

This smooth, custardy tart is perfect for any grapefruit lover.

Citrus Tart
 
Ingredients
  • 30 vanilla wafers
  • 1 cup sliced almonds
  • ¼ cup unsalted butter, melted
  • 3 cups ruby red grapefruit juice
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons grapefruit zest
  • 1 teaspoon lemon zest
  • 6 large eggs, lightly beaten
  • 10 tablespoons unsalted butter
  • Garnish: sweetened whipped cream, Candied Ruby Red Grapefruit Rind (recipe follows)
Instructions
  1. Preheat oven to 350°. Lightly grease a 9-inch tart pan.
  2. In the work bowl of a food processor, place vanilla wafers and almonds; pulse until almost finely ground. Transfer to a medium bowl; add melted butter, stirring to combine. Press mixture into prepared pan.
  3. Bake until golden brown, 7 to 8 minutes. Let cool completely.
  4. In a medium saucepan, heat grapefruit juice over medium heat until reduced to 1½ cups, about 30 minutes.
  5. In a medium bowl, whisk together sugar, cornstarch, and zests; whisk in eggs. Gradually add hot grapefruit juice, whisking constantly. Return mixture to saucepan; add butter, whisking until butter is melted. Cook, whisking constantly, until thickened. Pour into prepared crust.
  6. Cover with a piece of plastic wrap, pressing wrap directly onto surface of custard. Refrigerate for 3 to 4 hours. Garnish with whipped cream and Candied Ruby Red Grapefruit Rind, if desired.

Candied Ruby Red Grapefruit Rind
 
Makes 3 cups
Ingredients
  • 5 ruby red grapefruit
  • 3 cups sugar, divided
  • 1 cup water
Instructions
  1. Using a sharp paring knife, slice off ends of grapefruit. Following curve of fruit, cut away outermost peel, leaving behind most of white pith. Slice peel lengthwise into ¼-inch-thick strips.
  2. In a medium saucepan, heat peel and water to cover over medium heat until tender, about 10 minutes. Remove peel using a slotted spoon; set aside.
  3. In a medium saucepan, heat 2 cups sugar and 1 cup water over medium heat until sugar is dissolved. Add peel, and bring to a boil. Reduce heat, and simmer until peel becomes translucent, about 10 minutes. Remove peel, and toss with remaining 1 cup sugar. Let dry on a wire rack. Store in an airtight container for up one month.

 

Tips:

Firm Means Fresh

Look for firm peels that are not damaged or shriveled.

Juicy Matters

Choose citrus fruit that feels heavy for its size. That’s a sign of juiciness.

Now and Later

You’ll get more juice from room-temperature citrus fruit, but you can freeze the juice and zest for up to six months.

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