Grapefruit Tart
Serving : 8
Size Per
Serving : 215g
Calories : 347
Ingredients:
-
5 1/3 ounces pure butter shortbread
-
3 tablespoons sugar
-
2 tablespoons butter, melted
-
1/2 cup sugar
-
6 tablespoons cornstarch
-
1/8 teaspoon salt
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2 cups grapefruit juice, fresh
-
4 egg yolks
-
3 tablespoons butter
-
2 teaspoons grated grapefruit zest
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3 red grapefruits, peeled and sectioned
-
2 tablespoons sugar
Directions:
-
Process shortbread in a blender or food processor until graham cracker
crumb consistency (about 1 1/3 cup crumbs).
-
Stir together shortbread crumbs, 3 tablespoons sugar, and 2 tablespoons
melted butter in a small bowl. Press mixture lightly into a greased 9-inch
tart pan.
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Bake at 350 degrees for 10-12 minutes or until lightly browned. Set aside.
-
Combine 1/2 cup sugar, cornstarch, and salt in a medium-size heavy
saucepan. Whisk in juice and egg yolds. Cook over medium-high heat,
whisking constantly, 10-12 minutes or until mixture thickens and boils.
Remove from heat; stir in 3 tablespoons butter and rind.
-
Pour filling into prepared tart shell. Cover surface of filling directly
with plastic wrap. Chill 2 1/2 hours.
-
Place red grapefruit sections in an 8-inch baking disk. Sprinkle with 2
tablespoons sugar, and chill until ready to assemble. Drain grapefruit
before assembly.
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Arrange segments, with outer part of segments facing the edge, around
border of tart. Arrange remaining segments around tart, slightly
overlapping to cover filling completely. Serve immediately. Chill
leftovers.
-
To make ahead: Prepare crust and filling up to 2 days ahead, but do not
top with fruit. Top with grapefruit just before serving.
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