Grapefruit Curd Tartlets

Recipe Ingredients

		Crust
1/2 cup	99g / 3.5oz	Chilled butter - cut 1/2" pieces
1/2 cup	99g / 3.5oz	Granulated sugar
1 cup	198g / 7oz	Egg yolk (large)
1 tablespoon	15ml	Finely-chopped red grapefruit zest
1 tablespoon	15ml	Freshly-squeezed grapefruit juice
1 cup	62g / 2.2oz	Flour - plus
1 tablespoon	15ml	Flour
		Filling
4		Eggs (large)
5		Egg yolks (large)
1 1/2 cups	297g / 10oz	Granulated sugar
1 tablespoon	15ml	Grated grapefruit zest
1 tablespoon	15ml	Grated lemon zest
1 cup	237ml	Freshly-squeezed grapefruit juice
3 tablespoons	45ml	Freshly-squeezed lemon juice
6 tablespoons	90ml	Butter - cut 1/2" pieces
		Whipped cream - (optional)
		Candied grapefruit peel - (optional)

Recipe Instructions

Crust: In the bowl of a food processor, combine the butter and sugar. Pulse until the mixture resembles coarse, pea-sized crumbs.

Add the egg yolk, zest and juice to the bowl and pulse until combined. Add the flour and pulse until the mixture comes together to form a ball. Flatten the dough to one-fourth-inch thickness and wrap in plastic. Freeze for at least 1 or up to 24 hours.

Remove the dough from the freezer and heat the oven to 375 degrees. Allow the dough to sit at room temperature until it is pliable but still very cold. On a well-floured surface, roll the dough to a one-eighth-inch thickness. Lightly spray 6 (4-inch) tart pans with removable bottoms, and cut out 6 (5-inch) circles. Press the circles of dough into the pans and trim the dough to fit.

Line the tart shells with foil and fill with dried beans or pie weights. Bake the crusts until the edges are pale gold, about 15 minutes. Remove the foil and pie weights and return the tart crusts to the oven. Bake until the crusts are golden brown, about 5 to 10 minutes. Cool completely before filling.

Filling: Place the eggs, egg yolks, sugar, zests and juices in a bowl and whisk to combine the ingredients. Transfer the mixture to a double boiler and begin heating at a medium-low temperature. Do not let the mixture become too hot, or the eggs will start to scramble. Stirring frequently with a rubber spatula, cook the mixture until it thickens enough to mound on itself, about 20 to 25 minutes.

Place the butter in a bowl. Strain the egg-grapefruit mixture through a fine-mesh sieve into the same bowl. Stir to melt and incorporate the butter. Pour the filling into the cooled tart crusts. Refrigerate the tarts for at least 3 hours before serving.

At least 20 minutes before serving, bring the tarts out of the refrigerator. Garnish with whipped cream and candied grapefruit peel if desired.

This recipe yields 6 servings.

Each serving: 706 calories; 10 grams protein; 89 grams carbohydrates; 1 gram fiber; 36 grams fat; 19 grams saturated fat; 427 mg. cholesterol; 53 mg. sodium.

Source:
The Los Angeles Times, 01-21-2004

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