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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/citrus-tart/