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.
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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 and can be enjoyed through this Grapefruit Curd Tart. 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! Paired perfectly with an almond crust or can be enjoyed with a classic pie dough, grapefruit is so versatile and is a great addition with sweet or savory flavors or in my favorite cocktail.
Ingredients
Grapefruit Juice- Fresh Squeezed grapefruit juice will provide the best flavor over jarred or bottled juices
Grapefruit Zest- Adding an extra citrus punch of flavor, the zest is a perfect addition
Eggs and Egg Yolks- eggs and egg yolks will create a thick texture for this curd
Butter- Use unsalted butter for this curd and I prefer to cube the butter so that it melts evenly while cooking the curd.
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.
Grapefruit Curd
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, chilled and then poured into the prebaked Almond Shortbread Crust.
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!
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Grapefruit Curd Tart
Ingredients
Almond Shortbread Crust
- ½ Cup Unsalted Butter
- ½ Cup Light Brown Sugar
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract
- ¾ Cup All Purpose Flour
- ¾ Cup Almond Flour
- ½ teaspoon Salt
Grapefruit Curd Filling
- 1 Cup Granulated Sugar
- 1 Cup Grapefruit Juice Fresh Squeezed
- 1 Tablespoon Grapefruit Zest
- 4 Eggs
- 4 Egg Yolks
- 10 Tablespoons Unsalted Butter Cubed
Garnish
- Grapefruit Segments
- Mango Slices
- Raspberries
- Fresh Mint
- Almonds
Instructions
Almond Shortbread Crust
- 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
- Once the dough has chilled, preheat the oven to 350 degrees F
- 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, egg yolks 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 (temperature 180-190 degrees F)
- Remove the curd from the heat and strain it through a fine sieve
- Pour the grapefruit curd into a glass bowl or jar and refrigerate until cooled
Assemble The Grapefruit Curd Tart
- Remove the Almond Shortbread Crust from the tart shell and set aside
- Spread the curd into the pre baked tart shell and refrigerate for 2-3 hours or overnight to allow the curd to set
- Garnish the Grapefruit Tart with fresh fruit, mint and crushed almonds
- Serve and Enjoy!
Nutrition
Grapefruit Curd Tart is featured in the Dallas Morning News
Mel says
This recipe says the curd needs 4 eggs and 4 egg yolks. The curd instructions say what to do with the egg yolks, but not the 4 eggs. Please help?!?!?!?!
Kristen Massad says
I apologize for overseeing this in the instructions! It has been corrected, eggs and egg yolks are included!
Kari says
Quick question, you use 4vwhole eggs + 4 egg yolks for the curd? Your directions don't mention using the whole eggs and only using the egg yolks.