Zesty Grapefruit Curd Tart Recipe

Introduction

If you’re craving a dessert that perfectly balances sweet and tart, this zesty grapefruit curd tart is a delightful choice. With a buttery, flaky crust and a smooth, tangy filling, it’s both refreshing and indulgent. It’s ideal for impressing guests or treating yourself to a slice of sunshine.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt
• 1 large egg yolk
• 1/4 cup ice cold water
• 1 cup fresh grapefruit juice (about 2-3 grapefruits)
• Zest of 1 grapefruit
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter, cut into pieces

Instructions

1. Step 1: Make the crust by combining flour, powdered sugar, and salt in a mixing bowl. Cut in the softened butter until the mixture is crumbly. Add the egg yolk and cold water, mixing until the dough comes together. Press the dough into a tart pan and refrigerate for 30 minutes.
2. Step 2: Preheat the oven to 350°F (175°C). Line the tart crust with parchment paper and fill it with pie weights. Blind bake for 15 minutes, then remove the weights and bake for another 10 minutes or until the crust is lightly golden. Let it cool completely.
3. Step 3: Prepare the grapefruit curd by combining grapefruit juice, zest, sugar, and eggs in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in the butter until melted and smooth.
4. Step 4: Pour the grapefruit curd into the cooled tart crust and spread evenly. Refrigerate for at least 2 hours to allow the curd to set.
5. Step 5: Slice and serve chilled, garnished with extra grapefruit zest or a dollop of whipped cream if desired.

Tips & Variations

• Use fresh, high-quality grapefruits for the best flavor and vibrant color in your curd.
• For a decorative touch, garnish the tart with thin slices of grapefruit or a sprinkle of finely grated zest before serving.
• If you prefer a sweeter filling, adjust the sugar slightly to suit your taste.
• Try adding a splash of vanilla extract to the curd for a subtle warmth.

Storage

Store the grapefruit curd tart covered in the refrigerator for up to 3 days. Keep it chilled to maintain the smooth texture of the curd and the crispness of the crust. To serve, let it sit at room temperature for 10-15 minutes before slicing to soften slightly. Avoid freezing, as it may alter the filling’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and blind bake the crust up to 2 days in advance. Store it in an airtight container at room temperature until ready to fill.

What can I use instead of pie weights for blind baking?

If you don’t have pie weights, dried beans or uncooked rice are good alternatives to keep the crust from puffing up during baking.

Zesty Grapefruit Curd Tart Recipe

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★★★★★

4.6 from 142 reviews

• Author: Lila
• Total Time: 2 hours 45 minutes
• Yield: 8 slices 1x

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Description

This Zesty Grapefruit Curd Tart is a vibrant and refreshing dessert featuring a crisp, buttery crust filled with luscious, tangy grapefruit curd. It perfectly balances sweet and tart flavors, offering a smooth and creamy citrus filling ideal for special occasions or as a delightful treat any time. The bright, sunny colors and elegant presentation make it a standout dessert that is both visually stunning and irresistibly delicious.

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Ingredients

Scale 1x2x3x

Tart Crust

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt
• 1 large egg yolk
• 1/4 cup ice cold water

Grapefruit Curd Filling

• 1 cup fresh grapefruit juice (about 2–3 grapefruits)
• Zest of 1 grapefruit
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter, cut into pieces

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Instructions

1. Make the Crust: In a mixing bowl, combine the flour, powdered sugar, and salt. Cut in the softened butter until the mixture becomes crumbly. Mix in the egg yolk and ice cold water just until the dough comes together. Press the dough evenly into a tart pan and refrigerate for 30 minutes to firm up.
2. Blind Bake the Crust: Preheat the oven to 350°F (175°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 15 minutes, then remove the weights and parchment paper. Continue baking for an additional 10 minutes or until the crust turns lightly golden. Remove from the oven and let cool completely.
3. Prepare the Grapefruit Curd: In a medium saucepan over medium heat, combine fresh grapefruit juice, zest, sugar, and eggs, stirring constantly. Cook gently until the mixture thickens and coats the back of a spoon. Remove the pan from heat and immediately stir in the butter pieces until fully melted and the curd is smooth and glossy.
4. Fill the Tart: Pour the warm grapefruit curd into the cooled baked crust, spreading it evenly. Refrigerate the tart for at least 2 hours to allow the filling to set firm.
5. Serve: Once chilled and set, slice the tart and serve cold. Garnish with extra grapefruit zest, fresh grapefruit slices, or a dollop of whipped cream if desired for added elegance and flavor.

Notes

• Use fresh, high-quality grapefruits for the best flavor in the curd.
• Blind baking the crust prevents it from getting soggy once filled with the wet curd.
• Constant stirring during curd cooking is vital to avoid scrambling the eggs and to achieve a smooth texture.
• The tart should be refrigerated until well set to ensure clean slices and a firm filling.
• For a dairy-free version, substitute butter with a plant-based alternative and ensure crust ingredients comply accordingly.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: grapefruit curd tart, citrus dessert, tart recipe, grapefruit curd, dessert tart, citrus curd, buttery tart crust, refreshing dessert