grapefruit curd

Grapefruit curd is absolutely delicious and is really good when combined with the lemon poppy seed crust and topped with fresh fruit and whipped cream.

Grapefruit Curd Tart with Poppy Seed Crust

(63 grams) granulated sugar

lemon zest

poppy seeds

(189 grams} all-purpose flour

salt

(142 grams) unsalted butter (melted)

grapefruit juice (Rio Star recommended)

(125 grams) sugar

(100 grams) large egg yolks

(100 grams) large eggs

lemon juice

(84 grams) unsalted butter (room temperature)

grapefruit zest

grapefruit

raspberries

heavy cream (whipped

See the recipe for Grapefruit Curd and juice the grapefruits and reduce the juice by half for the curd.  This step will need to be completed before making the tart dough and baking the mini tarts.

Advance Prep

Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.

Place the sugar in a large bowl.  Zest the lemon directly into the sugar and use your fingers to rub the zest into the sugar.  Add the poppy seeds, flour, and salt together to the bowl and whisk the ingredients together.  Add the warm melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain.

The dough weighs 398 grams.  Divide the evenly between the 6 mini tart pans. Press the dough into the sides of the pans and make sure the thickness is even all aroun

Place the tart pans on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the top edges of the crust turn golden brown and firm to touch, 20-25 minutes, rotating pan halfway through baking.

For the Tart Dough

See the instructions for Grapefruit Curd.  Make the grapefruit curd while the mini-tarts are baking.  When the curd is done and divide it between the baked tart crusts.

Make the Grapefruit Curd

Return the tarts to the oven and bake the curd filled tarts until the curd is solid to the touch 15-20 minutes.

Remove the tarts from the oven and allow them to cool to room temperature before decorating with fresh fruit and whipped cream.

Bake the Tarts

Top the cooled tarts with whipped cream and fresh grapefruit and raspberries or a fruit that goes well with grapefruit curd.

Assembling the Tarts

The filled and baked tarts are best served the same day or the very next day.  They will keep in the refrigerator for 3 days, but the crust will start to soften after 2 days.

Storage

This Ruby Red Grapefruit Curd is an amazing combination of sweet and sour.  I prefer to use Red Grapefruit for the curd because it&#039;s sweeter than regular grapefruit and it produces a beautiful sunset colored curd.

Ruby Red Grapefruit Curd

grapefruit juice (Red or Rio Star variety)

(125 grams) granulated sugar

egg yolks (100 grams)

eggs (100 grams)

Place the grapefruit juice in a small saucepan, bring it to a boil, then reduce to a simmer and simmer it until reduced to 3/4 cup.  Pour the juice in a measuring cup and allow it to cool to room temperature.

Place a strainer over a large bowl, near the stove.  Use a 2 or 3-quart non-reactive saucepan for this curd.

Pour the grapefruit juice into the saucepan.  Add 1/2 cup of the sugar and whisk to combine.  Taste the juice and then add more sugar to taste.  Place the eggs yolks, whole eggs, lemon juice and salt in the saucepan and whisk until it is well blended.

Cook the mixture over medium heat, whisking constantly until the mixture is thickened and is 185 degrees F. It should coat the back of wooden spoon and leave a visible trail when you run your finger through it. When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time.

Pour the grapefruit curd into the strainer and press it through the strainer with a spatula.  Zest the grapefruit directly into the curd and gently stir the zest into the warm curd.

Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for at least 2 hours.

The curd can be refrigerated for up to 2 weeks and frozen for a year.  If you freeze the curd allow it to thaw in the refrigerator 24 hours before ready to use.

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Top 2 grapefruit curd recipes from across the web

The most viewed grapefruit curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grapefruit Curd Tart with Poppy See...

Ruby Red Grapefruit Curd

The most viewed grapefruit curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine