Pink Grapefruit Tart

Pink Grapefruit Tart

  • Preparation 1 min
  • Cooking 1 min
  • Chilling 5 h
  • Servings 6
  • Vegetarian
  • Nut-free

Categories

Ingredients

  • Crust

    • 1 cup (150 g) unbleached all-purpose flour
    • 2 tsp sugar
    • ¼ tsp salt
    • ½ cup (115 g) cold unsalted butter, thinly sliced
    • ⅓ cup (75 ml) ice water
  • Grapefruit Cream

    • ¾ cup (160 g) sugar
    • ¼ cup (35 g) cornstarch
    • 1 pink grapefruit, zest finely grated, plus more for serving (optional)
    • 2 eggs
    • 2 egg yolks
    • 1 cup (250 ml) water (see note)
    • ¾ cup (180 ml) pink grapefruit juice, freshly squeezed
    • 2 tbsp (30 ml) lemon juice
    • 1 pinch salt
    • 2 tbsp unsalted butter, softened
  • Italian Meringue

    • 2 tbsp (30 ml) water
    • ½ cup (105 g) sugar
    • 3 tbsp (45 ml) clear corn syrup
    • 2 egg whites
    • ¼ tsp (1 ml) vanilla

Preparation

  • Crust

  • Grapefruit Cream

  • Italian Meringue

Note from Ricardo

You can replace the water with grapefruit juice for a more pronounced grapefruit taste and to accentuate the tartness in the filling. If you’d like a deeper red filling, you can also replace some of the water with blood oranges.

You can also spread the meringue in an even layer over the grapefruit cream using a spatula.

You can brown the meringue in the oven under the broiler for a few seconds.

Personal Note