Grapefruit Curd Tart in an Almond Shortbread Crust is made with a creamy smooth curd that has a touch of sweet but allows the pure flavor of the grapefruit to shine through.
The bright and refreshing colors and flavors of citrus are exploding throughout all the grocery stores and markets and we must take full advantage! After all the rich and decadent flavors during the holiday season, this citrus burst comes at the perfect time. While lemons, limes and oranges are commonly seen all year long, the beautiful ruby red grapefruits are bigger than ever and perfectly tart and sweet at the same! I love adding grapefruit to sweet and savory recipes because of its tart and juicy flavor that goes so well with salty or sweet.
Grapefruit Curd Tart in an Almond Shortbread Crust is made with a creamy smooth curd that has a touch of sweet but allows the pure flavor of the grapefruit to shine through. The grapefruit curd features both grapefruit juice as well as the zest for an extra citrus flavor. The curd will be prepared over a double boiler and then baked into the Almond Shortbread Crust.
Nutty and buttery, Almond Shortbread Crust is a perfect compliment to the sweet yet tart grapefruit curd filling. This tart shell is made in a traditional shortbread method, creaming the butter and sugar together in an electric mixer. The combination of almond flour and regular all purpose flour adds texture and an almond flavor that pairs so well.
Winter citrus season makes you want to get back in the kitchen. The colors definitely brighten your day, the flavors refresh your palette and the vitamins provide huge health benefits; why wouldn’t we love all things citrus!
Grapefruit Curd Tart
Ingredients
Almond Shortbread Crust
½ Cup Unsalted Butter
½ Cup Light Brown Sugar
1 tsp Vanilla Extract
½ tsp Almond Extract
¾ Cup All Purpose Flour
¾ Cup Almond Flour
½ tsp Salt
Grapefruit Curd
1 cup sugar
1 cup grapefruit juice
zest of 1 grapefruit
5 eggs
1 1/2 cup unsalted butter, cubed
Garnish (optional)
Grapefruit Segments
Mango
Raspberries
Fresh Mint Leaves
Almonds, crushed
Instructions
Almond Shortbread Crust:
Preheat oven to 350 degrees F
In a medium bowl combine the all purpose flour, almond flour and salt; set aside
In mixing bowl with paddle attachment, cream together the butter, light brown sugar, vanilla extract and almond extract
Add dry ingredients into the butter mixture and mix until flour is combined but the dough is still crumbly
Remove the dough from the mixing bowl onto a floured surface and lightly knead the dough into smooth ball
Wrap the dough in plastic wrap and refrigerate for 1 hour
Between two pieces of parchment paper, roll the dough out to ⅛ inch thick and approximately 12 inches round
Remove the top parchment paper and flip the dough into a tart pan with a removable bottom
Press the dough to form the shape of the tart pan; if any of the dough breaks, press it back together
Using a fork, prick holes into the bottom of the tart shell to prevent the dough from puffing up
Pre-bake the Almond Shortbread Crust for 10-12 minutes or until a light golden color
Remove the tart shell from the oven and allow it to cool while preparing the filling
Grapefruit Curd Filling:
In a heatproof bowl (metal or glass) combine the sugar, grapefruit juice, zest, eggs and cubed butter
Whisk all ingredients together and place over boiling water (double boiler)
Continuously stir the curd with a wooden spoon until the curd is thick enough to coat the back of the wooden spoon
Remove the curd from the heat and strain it through a fine sieve
Pour the curd into the pre baked tart shell and return the tart back into the oven
Bake the Grapefruit Curd Tart for 10-15 minutes or until the curd is set (it will still slightly jiggle in the middle)
Allow the tart to cool completely and refrigerate before removing it from the tart mold
Garnish the Grapefruit Tart with fresh fruit, mint and crushed almonds
Grapefruit Curd Tart is featured in the Dallas Morning News
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