Zesty Grapefruit Curd Tart Recipe

Introduction

This zesty grapefruit curd tart offers a bright and tangy flavor perfect for spring or summer gatherings. With a buttery, crisp crust and smooth, citrusy filling, it’s an elegant dessert that’s surprisingly simple to make at home.

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 water (ice cold)
• 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: In a mixing bowl, combine the flour, powdered sugar, and salt. Cut in the softened butter until the mixture becomes crumbly.
2. Step 2: Mix in the egg yolk and ice cold water until the dough comes together. Press the dough evenly into a tart pan and refrigerate for 30 minutes.
3. Step 3: Preheat the oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights. 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.
4. Step 4: To prepare the grapefruit curd, combine grapefruit juice, zest, sugar, and eggs in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens.
5. Step 5: Remove from heat and stir in the butter pieces until melted and smooth.
6. Step 6: Pour the grapefruit curd into the cooled tart crust and spread evenly. Refrigerate for at least 2 hours to allow the curd to set.
7. Step 7: Slice and serve the tart chilled. Garnish with extra grapefruit zest or whipped cream if desired.

Tips & Variations

• Use a mix of pink and white grapefruit for a balanced flavor and a beautiful color.
• If you prefer a less tart filling, reduce the grapefruit juice to 3/4 cup and add 1/4 cup orange juice.
• For a gluten-free crust, substitute all-purpose flour with a gluten-free blend suitable for baking.
• Blind baking the crust with pie weights prevents bubbling and ensures an even crisp texture.

Storage

Store the tart covered in the refrigerator for up to 3 days. The curd may firm up more when chilled, so let it sit at room temperature for 10–15 minutes before serving to soften slightly. Avoid freezing, as the texture of the curd can become grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled grapefruit juice instead of fresh?

Fresh grapefruit juice is preferred for the best flavor and brightness, but if fresh juice is not available, use 100% pure bottled juice without added sugars or preservatives.

How can I tell when the grapefruit curd is thickened enough?

The curd thickens as you cook it; you’ll know it’s ready when it coats the back of a spoon and you can run your finger through it, leaving a clear line. Stir constantly to prevent scrambling the eggs.

Zesty Grapefruit Curd Tart Recipe

Print Recipe

★★★★★

4.9 from 132 reviews

This Zesty Grapefruit Curd Tart features a buttery, tender crust filled with a bright and tangy grapefruit curd. The tart balances sweet and citrus flavors beautifully, making it a refreshing dessert perfect for warm weather or any time you want a vibrant, fruity treat.

• Author: Grace
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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

For the 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

Instructions

1. Make the Crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the softened unsalted butter using a pastry cutter or fingers until the mixture becomes crumbly. Mix in the egg yolk and ice-cold water gradually until the dough comes together. Press the dough evenly into a tart pan. Refrigerate the crust for 30 minutes to firm up.
2. Blind Bake the Crust: Preheat your oven to 350°F (175°C). Line the chilled crust with parchment paper and fill it with pie weights or dried beans to prevent puffing. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes or until the crust turns lightly golden. Remove from oven and allow to cool completely.
3. Prepare the Grapefruit Curd: In a medium saucepan, combine fresh grapefruit juice, grapefruit zest, granulated sugar, and eggs. Cook over medium heat, stirring constantly to prevent curdling, until the mixture thickens to a custard-like consistency. Remove the pan from heat and stir in the pieces of unsalted butter until the curd is smooth and glossy.
4. Fill the Tart: Pour the prepared grapefruit curd into the cooled tart crust, spreading it evenly. Place the tart in the refrigerator and chill for at least 2 hours to allow the curd to set firmly.
5. Serve: Once set, slice the tart and serve chilled. Optionally garnish with additional grapefruit zest or whipped cream for extra flavor and presentation.

Notes

• Use fresh grapefruit juice and zest for the best bright and natural flavor.
• Make sure to chill the crust before blind baking to prevent shrinking.
• Continue stirring the curd mixture constantly to avoid scrambling the eggs.
• This tart is best served well chilled and stored in the refrigerator.
• For a twist, consider adding a sprinkle of poppy seeds to the crust or topping with fresh segments of grapefruit.

Keywords: grapefruit curd tart, citrus tart, grapefruit dessert, tart recipe, baked tart, citrus curd