I brought dreary Seattle weather with me when I moved back to Pennsylvania. This winter has been a hot mess of huge temperature swings, rainy weather, and dull grey days. Staying motivated and inspired has been difficult, so the winter season food collaboration could not have come at a better time!
Every season a group of food bloggers, photographers, and food enthusiasts join together to share recipes based a common ingredient. These collaborations are so much fun, and always push me out of my comfort zone! The content created by all contributors is beautiful; the array of recipes is so varied that there is a recipe out there for anyone.
This season we are sharing recipes focused on grapefruit! I’ve started incorporating more citrus into recipes, but grapefruit is one citrus fruit that I haven’t used in the past. I was turned off by the intense sour flavor when I tried grapefruit as a kid, but as an adult I really appreciate the balance this sour fruit brings to a sweet dessert.
For my contribution to the winter collaboration, I made a grapefruit curd that is silky and packed with great citrus flavor! I incorporate grapefruit zest into the curd to bump up the grapefruit flavor. This curd is made a little differently than other fruit curds; it contains less egg yolks, making the curd lighter and not as rich. Egg yolks not only make a more rich tasting curd, but they are also used to thicken the curd. To keep the curd light, but still ensure a thick consistency, I incorporated gelatin into the cooked curd. The gelatin gives this curd the structure and thickness that it needs so it doesn’t spill out when the tart is sliced.
The grapefruit curd sets up in a graham cracker crust, which gets a hint of grapefruit flavor from the zest. Yes, you can and you should, add citrus zest into your tart crust! Zest in the crust gives the tart that little something extra!
I top the tart with dollops of champagne whipped cream. Champagne and grapefruit go together beautifully, and this whipped cream is a fun addition to the tart. I finish the tart with pomegranate arils, which add a nice sweetness and texture.
There may be a few components to this recipe, but don’t let that intimidate you! Each component is easy to put together, and to help you along I’m giving you a list of some items I use to make this recipe a success.
- Tart pan – this is a must for a tart! The bottom of the pan is removable so you can easily separate the tart from the pan.
- Piping bags and tips – you can use a spoon to dollop the whipped cream on the tart, but I prefer to use piping bags. They are great for making adding a uniform, decorative border on the tart.
- Glass Bowls – the grapefruit curd tart needs to be cooked over a double boiler. These glass bowls are perfect for a double boiler, and even better for measuring out your ingredients. I have them in all different sizes, and use them constantly.
- KitchenAid Mixer – you can whip the cream using a hand mixer or even a whisk (yay elbow grease!). Personally, I like to go hands free and make my KitchenAid do the heavy lifting.
I hope you enjoy my grapefruit tart! Let me know how you like it in the comments, and don’t forget to check out recipes from the other contributors linked below the recipe! You can check out all the pictures on Instagram by following #greatfruitgrapefruitPrint
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:
- Preheat the oven to 375.
- Coat a 9 inch tart pan lightly with butter or non-stick spray.
- In a medium bowl combine all ingredients until thoroughly incorporated.
- Press the graham cracker mixture into the tart pan, making sure to press the mixture up the sides of the pan.
- Place the tart pan on a sheet pan, and bake for 10-12 minutes until crust is golden brown.
- Remove from oven and let cool for 20 minutes before filling with curd.
For the Grapefruit Curd:
- In a small bowl, combine 3 tbsp cold water with 1 1/2 tsp powdered gelatin. Set aside to bloom.
- In a medium bowl, blend the grapefruit zest into the sugar until well incorporated.
- In a large heatproof bowl, whisk the eggs; once thoroughly whisked, whisk in the grapefruit juice and sugar.
- 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.
- Pour the curd through a fine mesh strainer into a medium bowl.
- Stir the gelatin into the hot curd until melted.
- Whisk in the butter until thoroughly incorporated. Whisk in 1/8 tsp of kosher salt.
- 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.
- 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.
- Lightly cover the tart with plastic wrap and/or foil.
- Chill in the fridge for a minimum of two hours. This will allow the curd to fully set up.
For the Champagne Whipped Cream:
- Add the cream to the bowl of a stand mixer (or a large bowl if whisking by hand).
- Whisk on medium speed for about 5 minutes. At this point, you should have soft peaks forming.
- Add in the champagne and powdered sugar.
- 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:
- 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.
- 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.
- Sprinkle pomegranate arils over the surface of the tart, around the inside edge of the whipped cream.
- 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:
- 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.
- 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
You can find the links to more grapefruit recipes below:
- What Annie’s Eating – Roasted Side of Salmon with Fennel + Grapefruit Slaw
- Square Meal Round Table – Pink Grapefruit Cheesecake
- Katiebird Bakes – Grapefruit Yogurt Bundt Cake
- My Kitchen Love – Grapefruit Poppyseed Mini Bundt Cakes
- Baking The Goods – Grapefruit Coconut Bars
- Suburban Pie and Treats- Grapefruit Custard Pie
- Farm & Coast Cookery –
- Gobble The Cook – Incredibly Moist Grapefruit Cake
- Jessie Sheehan Bakes – Pink Grapefruit Bars
- Betterfoodguru- Sweet Grapefruit Vinaigrette
- Candied Pomelo – Chocolate Covered Grapefruit Peels
- The Capsule Kitchen – Grapefruit Margaritas
- Foodsoulutions -refined sugar-free grapefruit rosemary soda
- The Healthy Sins – Grapefruit Curd Tartlets with Roasted Meringue
- Bappy Girl -Grapefruit Basil Marmalade https://bappygirlyum.blogspot.com/2019/02/grapefruit-basil-marmalade.html
- This Healthy Table – Spicy Thai Grapefruit Salad
- Always Eat Dessert – Grapefruit Tart
- For the Love of Gourmet – Grapefruit Olive Oil Cake
- Whatcha Cooking Good Looking? – Grapefruit Creamsicle Bars
- Pie Girl Bakes – Grapefruit Donuts
- Clean Plate Clb – Grapefruit Curd Tart with Champagne Whipped Cream
- Olive & Mango – Pink Grapefruit and Avocado Salad
- Crumb Top Baking – Grapefruit Salad with Cilantro and Goat Cheese