Grapefruit Curd Tarts

If you have approximately 45 minutes to spend in the kitchen, Grapefruit Curd Tarts might be an amazing lacto ovo vegetarian recipe to try. One serving contains 405 calories, 5g of protein, and 25g of fat. For 57 cents per serving, you get a hor d'oeuvre that serves 16. This recipe from From Away has 122 fans. A mixture of vanillan extract, flour, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a rather bad spoonacular score of 27%. Grapefruit Curd Phyllo Tarts, Grapefruit Curd, and Ginger Grapefruit Curd are very similar to this recipe.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small saucepan simmer the grapefruit juice and lemon juice over medium heat until the liquid is reduce by half.Strain the reduced liquid to remove any grapefruit pulpIn the top of a double boiler or a metal bowl over a pan of barley simmering water (make sure the bowl is not touching the water) combine egg yolks, sugar, and butter. Stir constantly until butter meltsVery slowly add the reduced grapefruit juice to egg mixture, whisking vigorously, while still over heat. It is very important that you slowly add the grapefruit juice, otherwise the mixture can curdle.Once juice has been incorporated, continue to whisk mixture until it thickens, 15-20 minutes. Remove from heat and let cool at room temperature. Once cooled, store in the fridge until ready to use.Preheat oven to 350 degrees. Prepare a standard size muffin pan by spraying with non-stick spray.Sift flour and salt into large mixing bowl. Cut in butter and shortening using a pastry cutter until pea-sized balls form. Beat egg yolk and vanilla extract into the milk. Slowly add the milk mixture to the flour mixture, continuously tossing with a fork until all milk has been added. The dough will form large clumps rather than coming together into one piece of dough. Divide in half and form two balls of dough. Roll out each ball to desired thickness. Roll dough a little thinner than you want the finished product to be. It will puff up a bit in the oven. Cut out circles that are roughly 1 inch wider than the openings of your muffin pan. A wide-mouthed mason jar is perfect. Gently push dough circles into the muffin pan. Bake for 30-40 minutes until the shells hold their shape and are starting to brown. Let cool completely.In a medium bowl beat together whipping cream, vanilla extract and powdered sugar until peaks form. Store in the fridge until ready to use.Once the tart shells have cooled completely, fill with a scoop of grapefruit curd and top with whipped cream. Garnish with small grapefruit wedges. Serve immediately.

 

Step by step:

1. In a small saucepan simmer the grapefruit juice and lemon juice over medium heat until the liquid is reduce by half.Strain the reduced liquid to remove any grapefruit pulp

2. In the top of a double boiler or a metal bowl over a pan of barley simmering water (make sure the bowl is not touching the water) combine egg yolks, sugar, and butter. Stir constantly until butter melts

3. Very slowly add the reduced grapefruit juice to egg mixture, whisking vigorously, while still over heat. It is very important that you slowly add the grapefruit juice, otherwise the mixture can curdle.Once juice has been incorporated, continue to whisk mixture until it thickens, 15-20 minutes.

4. Remove from heat and let cool at room temperature. Once cooled, store in the fridge until ready to use.Preheat oven to 350 degrees. Prepare a standard size muffin pan by spraying with non-stick spray.Sift flour and salt into large mixing bowl.

5. Cut in butter and shortening using a pastry cutter until pea-sized balls form. Beat egg yolk and vanilla extract into the milk. Slowly add the milk mixture to the flour mixture, continuously tossing with a fork until all milk has been added. The dough will form large clumps rather than coming together into one piece of dough. Divide in half and form two balls of dough.

6. Roll out each ball to desired thickness.

7. Roll dough a little thinner than you want the finished product to be. It will puff up a bit in the oven.

8. Cut out circles that are roughly 1 inch wider than the openings of your muffin pan. A wide-mouthed mason jar is perfect. Gently push dough circles into the muffin pan.

9. Bake for 30-40 minutes until the shells hold their shape and are starting to brown.

10. Let cool completely.In a medium bowl beat together whipping cream, vanilla extract and powdered sugar until peaks form. Store in the fridge until ready to use.Once the tart shells have cooled completely, fill with a scoop of grapefruit curd and top with whipped cream.

11. Garnish with small grapefruit wedges.

12. Serve immediately.

Nutrition Information:

covered percent of daily need