Fresh grapefruit curd is nestled into mini graham cracker crusted tarts. It’s a beautiful balance of butter + citrus, and it’s a refreshing way to escape the summer heat!
It may not be citrus season, but grapefruits are always in for me. They are such a versatile fruit, and can be enjoyed plain, juiced, in sorbets, and in this incredible curd. These creamy grapefruit curd mini tarts are not only delicious and cool on a warm summer day, they are absolutely gorgeous and a crowd pleasing dessert table centerpiece.
What you’ll need to make these creamy grapefruit curd mini tarts:
Graham cracker crumbs
Salted butter
Granulated sugar
Large egg yolks
Fresh grapefruit juice
Heavy cream, optional
All natural red food coloring, optional
The Crust
This graham cracker crust is the same one you’ll find in many of my tart recipes, such as this lemon curd cheesecake tart. The reason? It is buttery perfection without being TOO MUCH. There is a touch of sweetness added as well, so the balance in this crust is just wonderful. You will blind bake this crust (translation: bake it without it’s filling) as the curd cooks on the stovetop and chills in the fridge before filling the cooled crusts. I generally suggest using pie weights when blind baking to reduce the puffing up of the crust, but it’s not essential. Either way the crust will bake up beautifully and you might need to restrain yourself from eating it plain before the curd is ready.
The Grapefruit Curd
I love a good curd. I amended my lemon curd slightly to create this grapefruit curd (because why mess with a good thing… 😉). It is the perfect ratio of egg yolk, sugar, fresh squeezed grapefruit juice, and butter. I add a small amount of heavy cream at the end to up the creamy factor, but this is optional if you prefer your curd more on the tart side. You will want to stir it continuously to ensure that no part of the egg cooks. Nothing ruins a beautiful curd like tiny pieces of cooked egg. If you do find that you have a bit of lumps at the end, simply strain it an extra time to ensure that the result is a creamy, lump-free curd. Cool the curd in the refrigerator with a piece of plastic wrap touching the top to keep it from forming a “skin” as it cools. I actually put mine in the freezer and kept an eye on it, removing it as soon as it was chilled and had become thicker. The tarts will thicken up even more as they refrigerate after assembly.
Dietary Substitutions
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Dairy Free Heavy Cream is a great option to add creaminess to this curd without the dairy.
Pamela’s Honey Graham Crackers are gluten free and perfect for use in this crust if you want or need to avoid gluten.
I would love for you to review this recipe if you make it and love it! It helps others find my recipes easier on the inter-web. 😊
Happy Baking!
XO,
Heather
Creamy Grapefruit Curd Mini Tarts
Ingredients
- For the Tarts Shells:
- 1 ½ cup crushed graham cracker crumbs
- ¾ cup salted butter, melted
- 2 tablespoon granulated sugar
- For the Curd:
- 6 large egg yolks
- ¾ cup granulated sugar
- ½ cup fresh squeezed grapefruit juice
- ½ cup, 1 stick, salted butter, cut into four large chunks
- 2 tablespoon heavy cream, optional but recommended
- All natural red food coloring, optional
Instructions
- Beat the egg yolks, sugar, and grapefruit juice. Mix until combined. Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove from heat and immediately strain to remove any tiny lumps and ensure a smooth finish.
- Add the heavy cream and coloring if desired. The coloring simply gives it more of a grapefruit look, it will not alter the flavor of the curd. Whisk until completely incorporated. Cool completely in the refrigerator, covering top of curd with a small layer of plastic wrap to prevent a skin from forming.
- While grapefruit curd is chilling, make and bake the mini tart shells. Combine all ingredients in a small bowl, and mix until combined. Divide crust crumbs evenly between four 4-inch mini tart shells, preferably with removable bottoms. This will make it easy for you to get the shell out of the pan after baking.
- Bake at 350° for 5-7 minutes, or until golden. Cool completely. Fill each tart with the chilled grapefruit curd. Chill tarts for 1-2 hours or until completely set. Top with additional fruit, garnish, or whipped cream if desired and serve chilled.
- Store in the refrigerator covered for up to two days. Store leftover grapefruit curd in an airtight container in the refrigerator for up to a week if you don’t plan to use it right away. Enjoy!
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