Grapefruit curd tart with champagne whipped cream and pomegranate arils

Grapefruit Curd Tart with Champagne Whipped Cream

  • Author: Niki Cutchall
  • Prep Time: 25 minutes
  • Cook Time: 55
  • Total Time: 1 hour 20 minutes
  • Yield: 1 9-inch Tart 1x


Silky grapefruit curd is packed with citrus flavor and layered inside a graham cracker crust, then dotted with bright champagne whipped cream and pomegranate arils



For the Graham Cracker Crust (yields 1 1/2 cups):

  • 1 1/2 cups graham cracker crumbs
  • 8 tbsp unsalted butter, melted
  • 1/3 cup brown sugar
  • 3 tsp grapefruit zest
  • 1/8 tsp kosher salt

For the Grapefruit Curd (yields 2 cups):

  • 250 grams sugar
  • 200 grams whole eggs (about 4 large eggs)
  • 200 grams grapefruit juice (strained)
  • 20 grams grapefruit zest
  • 1 1/2 tsp powdered gelatin
  • 120 grams unsalted butter, room temperature
  • 1/8 tsp kosher salt

For the Champagne Whipped Cream (yields 2 cups):

  • 1 cup cold heavy whipping cream
  • 2 tbsp powdered sugar
  • 2 tbsp cold champagne


For the Graham Cracker Crust:

  1. Preheat the oven to 375.
  2. Coat a 9 inch tart pan lightly with butter or non-stick spray.
  3. In a medium bowl combine all ingredients until thoroughly incorporated. 
  4. Press the graham cracker mixture into the tart pan, making sure to press the mixture up the sides of the pan.
  5. Place the tart pan on a sheet pan, and bake for 10-12 minutes until crust is golden brown.
  6. Remove from oven and let cool for 20 minutes before filling with curd.

For the Grapefruit Curd:

  1. In a small bowl, combine 3 tbsp cold water with 1 1/2 tsp powdered gelatin. Set aside to bloom.
  2. In a medium bowl, blend the grapefruit zest into the sugar until well incorporated.
  3. In a large heatproof bowl, whisk the eggs; once thoroughly whisked, whisk in the grapefruit juice and sugar.
  4. Cook the mixture over a double boiler, stirring constantly, until the mixture thickens and coats the back of a spatula. This can take anywhere from 20-40 minutes. See note.
  5. Pour the curd through a fine mesh strainer into a medium bowl.
  6. Stir the gelatin into the hot curd until melted. 
  7. Whisk in the butter until thoroughly incorporated. Whisk in 1/8 tsp of kosher salt.
  8. Place the bowl of curd into an ice bath to cool, and stir occasionally. Curd will continue to thicken as it cools. Cool for about 15 minutes.
  9. Carefully pour the cooled curd into the center of the cooled crust. Spread out the curd evenly over the crust, and pop any bubbles that form on the surface. 
  10. Lightly cover the tart with plastic wrap and/or foil. 
  11. Chill in the fridge for a minimum of two hours. This will allow the curd to fully set up.

For the Champagne Whipped Cream:

  1. Add the cream to the bowl of a stand mixer (or a large bowl if whisking by hand).
  2. Whisk on medium speed for about 5 minutes. At this point, you should have soft peaks forming.
  3. Add in the champagne and powdered sugar. 
  4. Continue whisking on medium speed for 2-3 minutes until cream forms stiff peaks. Don’t whip much past this point, or you will make butter.

For Assembling the Tart:

  1. Remove the tart from the fridge, and carefully remove the sides of the tart pan. Depending on how well you coated the pan prior to baking, you may need to use a knife to loosen the tart shell from the pan. Place the tart on a serving tray.
  2. Add the whipped cream to a piping bag fitted with a large tip. Pipe large dollops of whipped cream around the edges of the tart close to the crust. If you don’t have a piping bag, spooning the whipped cream will work just fine.
  3. Sprinkle pomegranate arils over the surface of the tart, around the inside edge of the whipped cream.
  4. Slice and serve.


For the Grapefruit Curd:

  • I recommend making the curd after you’ve removed the graham cracker crust from the oven. The crust will have enough time to cool while the curd is being made, and it will be easier to pour the slightly cooled curd into the crust. You can make the curd ahead of time, but it will thicken in the fridge and be harder to spread into the crust.
  • This curd contains less egg yolks than other fruit curds, so it will take longer to thicken. Cook the curd for a minimum of 20 minutes and up to 40 minutes. The curd will thicken slightly and coat the back of a spatula.

For the Champagne Whipped Cream:

  1. I recommend putting the bowl and whisk attachments you will be using to whip the cream in the fridge for a minimum of 15 minutes prior to whipping. This will help keep the cream cold while it’s whipping, which will allow the whipped cream to properly set up.
  2. Make the whipped cream right before serving the tart. Fresh whipped cream will keep in the fridge for about 1 day, but it’s best to serve right away.
  • Category: Dessert

Keywords: grapefruit, winter citrus, pomegranate, champagne, whipped cream, graham cracker crust, fruit curd, citrus zest, fruit tart