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
- 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.
Candied Ruby Red Grapefruit Rind
Makes 3 cups
Ingredients
- 5 ruby red grapefruit
- 3 cups sugar, divided
- 1 cup water
Instructions
- 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.
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.
