This smooth, custardy tart is perfect for any grapefruit lover.
- 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)
- Preheat oven to 350°. Lightly grease a 9-inch tart pan.
- 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.
- Bake until golden brown, 7 to 8 minutes. Let cool completely.
- In a medium saucepan, heat grapefruit juice over medium heat until reduced to 1½ cups, about 30 minutes.
- 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.
- 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.
- 5 ruby red grapefruit
- 3 cups sugar, divided
- 1 cup water
- 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.
- 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.
- 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.
Firm Means Fresh
Look for firm peels that are not damaged or shriveled.
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.