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!