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Zesty Grapefruit Curd Tart

Delightful Zesty Grapefruit Curd Tart for Sweet & Tangy Cravings

This Zesty Grapefruit Curd Tart harmonizes sweet and tart flavors, making it a refreshing dessert for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 3 hours
Total Time 3 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-purpose flour Can substitute with gluten-free flour.
  • 1/4 cup Powdered sugar
  • 1/2 cup Butter Use unsalted for more control over sweetness.
For the Grapefruit Curd
  • 1/2 cup Grapefruit juice Freshly squeezed is best.
  • 1 tbsp Grapefruit zest Fresh zest is preferred for vibrancy.
  • 2 large Eggs No substitutes for this recipe.
  • 3/4 cup Sugar Honey or agave can be experimented with.

Equipment

  • mixing bowl
  • saucepan
  • Tart Pan
  • whisk
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). In a bowl, combine flour, powdered sugar, and unsalted butter until crumbly. Press into a 9-inch tart pan. Blind bake for 20 minutes until golden. Cool.
  2. In a saucepan over low heat, whisk grapefruit juice, zest, eggs, and sugar. Cook gently, stirring constantly for 10-15 minutes until thickened. It should coat the back of a spoon.
  3. Pour the thickened grapefruit curd into the cooled tart shell, smoothing the surface. Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours until set.
  4. Serve the tart chilled, garnished with grapefruit slices or whipped cream. Slice into wedges and enjoy the vibrant flavors.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 100mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 30mgCalcium: 2mgIron: 4mg

Notes

Ensure the curd thickens properly by stirring constantly. Use a tart pan with a removable bottom for easy serving. Chill for at least 3 hours before serving.

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