Grapefruit Curd Tart



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
Fresh Mint Leaves
Almonds, crushed


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 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