A lot of people don’t realize that winter is prime citrus season, but I am taking full advantage. Grapefruit is by far my favorite citrus, and I will eat them plain any day of the week. However, some people like the flavor but not the sour taste, so this recipe is a perfect balance with some added sugar. If you’ve never made anything with grapefruit before, you are missing out and need to give this recipe a try! Making grapefruit curd is just as simple as making lemon curd. Just whisking the ingredients together on the stove until they thicken up. Not a grapefruit fan at all? Just sub in a different citrus juice!
Mini Tarts vs 1 Large Tart
This recipe is specifically intended to make a batch of six mini tarts, 4 inches each. If you don’t have small tart shells, you can invest in a set that won’t break the bank, or simply use a standard large (9 inch) tart shell. I always prefer things to be mini, and it’s an easy way to cut a recipe down to make less product.
If you don’t have either a mini set or a large tart pan, you can definitely make this recipe in anything else you have on hand. Use a pie plate, or turn it into bars by using an 8×8 dish. If you do go that route, definitely line the dish with wax paper for easy removal. If you want to use no pans at all, maybe try one of our galette recipes instead!
The whipped cream on these tarts is optional, but adds really great flavor. The process of infusing heavy cream sounds daunting, but it’s so simple. You can use any flavor tea bag you like, or something completely different. Once the cream is flavored, you treat it just like you would to make any whipped cream. Afterwards, you can pipe it on like I did, or spread it on top.
- Tart Crust
- 1 ½ c flour
- ½ c powdered sugar
- ½ tsp salt
- 9 T unsalted butter (cold, diced)
- 1 egg yolk
- 1-2 T cold water
- Grapefruit Curd
- 2/3 c sugar
- 2 egg
- 1/2 cup melted butter
- juice from 1 grapefruit (about 1/2 cup)
- zest from 1/2 grapefruit
- Earl Grey Whipped Cream (optional)
- 1/2 c. heavy whipping cream
- 1 Earl Grey tea bag
- 1 T powdered sugar
- Combine flour, powdered sugar, salt and butter into a food processor and pulse until butter is chopped to small crumbs.
- Add in egg yolk and pulse until combined. Depending on how dry/wet your mixture is, add cold water 1 tsp at a time until it starts to come together. (Dough should be moist but not sticky)
- Press dough into tart shells evenly across base and up sides. (I used a heaping quarter cup for each 4 inch tart tin) Bake shells in the oven at 375F for 8-10 minutes until light golden brown.
- To make the grapefruit curd, whisk together sugar and eggs in a medium saucepan. Add melted butter, grapefruit juice and zest and heat to medium-low. Whisk often until the mixture thickens (about 10-15 minutes)
- Pour into a heatsafe bowl and cool to room temperature before pouring into baked tart shells. Refrigerate tarts about 4 hours or until well set.
- To make the whipped cream, heat heavy cream in a small saucepan over low heat until it starts to simmer. Remove from heat, drop in the tea bag, and cover to let steep for 10 minutes.
- Remove tea bag and chill cream in the refrigerator until cold. Then using a whisk attachment on a mixer, whip cream and sugar until soft peaks form.
- Pipe whipped cream onto tarts and finish with any other toppings.
Tart recipe adapted from William Sonoma’s Lemon Curd Tart.