Grapefruit Curd Tart

 

 

Published in Sweet Dreams Magazine!!!

 

Joshua's work was having a get together for his project team and he asked me if I'd make a dessert for it. Of course then the week went on and we had something to do right after work every day that week. Friday came around sans dessert but luckily I just enough time to make this cute guy before we left.

I love it and bonus I got to use the torch.

 

Grapefruit Curd Tart with Champagne Meringue:

 

tart:

this vanilla almond tart crust baked

1 cups grapefruit juice; fresh squeezed and strained

1 egg

5 egg yolks

1/2 cup honey (I like clover honey)

6 tbs butter

pinch of salt

 

1    put a little water in a small pan and then put the pot inside it (double broiler style)

2    pour grapefruit juice in the pot and over medium heat bring to a simmer

3    reduce juice by half

4    in a large saucepan over low heat stir the egg, yolks, honey and butter together

      until the butter has all melted

5    slowly add the grapefruit juice and stir rapidly

6    continue stirring until the curd thickens, until when running a spatula across

      it the separation it creates doesn't close

7    if you have few eggy bits press the curd through a strainer

8    store in refrigerator to use later or let set at room temperature to cool for this tart

9    pour the cooled curd into the also cooled vanilla almond tart crust and spread evenly

 

champagne meringue:

5 egg whites (no wasted eggs yay!)

1 cup sugar

1/4 cup champagne

 

1   place all ingredients over a double broiler and bring to about 160 degrees

     F on a candy thermometer

2   then whisk mixture until glossy peaks form

3   then I put the meringue in a pastry bag and piped it onto the tart

4   using a blow torch lightly brown the edges of the meringue

 

I garnished with a few candied grapefruit peels to it too

 

 

 

-everyone really seemed to like it and I love the crust because it has a lot more depth of flavor from using the almonds and vanilla than it does when you just mash down graham crackers.

- love that the meringue uses up exactly the amount of egg whites not used in the curd

-the grapefruit curd was also a very light flavor so if I made it again I might even make 2 batches of the curd to put inside a tart shell this large, or make mini ones!!!

-also super stoked I was able to make the whole thing in about an hour and fifteen minutes so do it it's not hard and looks so impressive