Hi there, Lark & Linen readers! Katie from Butterlust here, back to share another sweet treat with your beautiful faces. автомобиль в кредит без первоначального взноса. Today, we’re celebrating winter citrus. Whether you’re stuck under a pile of snow (like Jacquelyn and Sage), or sporting a tank top and wondering when February ended and summer began (like yours truly), the bright, refreshing colors and flavors of winter citrus are a seasonal indulgence to be taken advantage of.
Sure, modern agriculture stocks our grocery shelves with lemons, limes and oranges year-round, but I find that this time of year citrus fruit have an extra sweetness, or should I say spark, that you don’t find in the dog days of summer. Fascinating how mother nature knows just what we need at times, isn’t it?
These grapefruit tarts are my homage to winter’s best. I kept the crust traditional — butter, sugar, all the good stuff and nothing too fancy, baked to a cookie-like golden brown — in order to let the grapefruit curd shine. And boy does it shine. The creamy, smooth custard features both grapefruit juice as well as zest for a deep citrus flavor and bright acidity, with just a touch of bitterness that adds a lovely complexity and bite.
And oh my gosh, that color. You could choose to substitute lemon or orange here, but grapefruit’s beautiful coral flesh makes for the prettiest pink curd, don’t you think? As soon as I started editing these photos there were hearts in my eyes, I just can’t get enough of that rosy hue.
For the finishing touches, I piped stars of lightly sweetened, chamomile-infused whipped cream on top of the tarts and sprinkled them with chopped pistachios. The whipped cream’s slightly herbal notes add a gentle contrast to the big, bold flavor of grapefruit so that in every bite you get the perfect balance of sweet, bitter, tart, creamy, crunchy and herbal.
Enjoy!
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner's sugar
- 1/4 teaspoon salt
- 10 tablespoons unsalted cold butter, cubed
- 1 egg yolk
- 1 tsp pure vanilla extract
- 2 tablespoons ice water
- 2 cups grapefruit juice
- 1 cup granulated sugar
- 5 tablespoons grapefruit zest
- 10 tablespoons unsalted butter, at room temperature
- 4 large egg yolks, room temperature
- 4 large eggs, room temperature
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 3 chamomile tea bags
- 2 tablespoons confectioner's sugar or honey
- chopped pistachios, for garnish
- Add the flour, confectioner's sugar and salt to the bowl of a food processor. Pulse to combine.
- Add the cubed butter and pulse until it is in mostly pea-sized pieces. Add the egg yolk, vanilla and water. Pulse until dough begins to come together.
- Pour out into a sheet of plastic wrap, knead into a disc, and wrap up tightly. Refrigerate for 30 minutes to an hour.
- When slightly chilled, roll the dough out until about 1/6-inch thick. Use a knife to cut out circle of dough that are about a half inch wider than the bottom of your mini tart pans.
- Press the dough circles into mini tart pans and cut any excess from the top. Use a fork to poke holes in the bottoms of the dough, and placed uncooked tarts into the freezer for 30 minutes.
- While in the freezer, preheat the oven to 375F. When chilled remove the tarts from the freezer. Press a sheet of foil onto the shells, shiny side down, and fill the foil with dry beans, rice, or pie weights. This will keep the dough from puffing up while baking.
- Bake the shells for 15-20 minutes, or until set and slightly golden. Remove the foil and weights and bake for another 5-10 minutes or until golden brown.
- Transfer baked shells to a cooling rack and let cool completely before filling.
- Add the grapefruit juice to a medium saucepan over medium-high heat. Simmer until reduced by half, then remove from the heat to cool.
- In a medium bowl, combine the sugar and grapefruit zest. Use your fingers to massage the zest into the sugar. This will release all of the fragrant oils hiding in the grapefruit skin and result in a more flavorful curd.
- In the bowl of a stand mixer fitting with paddle attachment, or with an electric hand mixer, cream the sugar and zest mixture with the butter until fluffy. Add the egg yolks, eggs and salt and mix until combined. The mixture may look slightly curdled; this is okay. Add the cooled, reduced grapefruit juice and mix well.
- Add the mixture to a medium saucepan. Turn heat to medium and cook, whisking constantly, until the mixture thickens, usually about 10-15 minutes, sometimes longer. Just keep on whisking, it will come together! The curd is ready when it will coat the back of a wooden spoon, and is the thickness of warm pudding.
- Transfer the curd to a bowl and refrigerate until cooled.
- To assemble to tarts, divide the curd evenly among the prepared tart shells. Place in a 13x9 inch pan or similar container, cover so that the plastic wrap does NOT touch the top of the tarts, and refrigerate until chilled, preferably overnight.
- Add the cream and tea to a small saucepan. Bring to a gentle simmer then remove from the heat. Pour into a glass container, tea bags and all, and place in the refrigerator to steep and chill, at least 4 hours, preferably overnight.
- When ready to whip, strain the cream into the bowl of a stand mixer fitted with whisk attachment. Add the confectioner's sugar and beat on high until thick.
- When ready to serve, pipe or scoop dollops of whipped cream onto the tarts and garnish with chopped pistachios.
- These tarts are best prepared the day before serving so they have plenty of time to chill in the freezer. To save time, make the infused cream the day before as well, and whip just before serving.
- You can use either fresh-squeezed or store-bought grapefruit juice for this recipe. If going with the latter, avoid juices with added sugar.
filed in /
[…] post Grapefruit Curd Tarts + Chamomile Whipped Cream appeared first on lark & […]
These are beautiful!!! The chamomile whipped cream and crushed pistachios are just adorable! Love grapefruit too. Definitely making these soon! :)
Aren’t they?! I would ALMOST feel guilty eating them. Katie kills this sort of thing. The best in the biz as far as I’m concerned!
The recipe looks beautiful and delicious but how many tarts does the recipe actually make? Also, what program did you use to calculate the nutritional content?
Hey Linda! Ugh please ignore the nutritional content. It’s in BETA on the recipe widget I use and it is ALWAYS wrong and completely inaccurate. The recipe makes 5 tartlets!
These tarts are so pretty!!! I’m not a fan of grapefruit but this dessert is so pretty I definitely want to make it soon!! Thank you for sharing. ;)
Seasonal fruits eaten in their season are the best… Your pics are stunning! Love the pretty pink grapefruit curd.
[…] Basil Butter to Maple Homemade Yogurt Panna Cotta with Poached Forelle Pears to the beautiful Grapefruit Curd Tarts & Camomile Whipped Cream (above). Click through for this week’s selection […]
You are one talented lady! I think I could tackle the grapefruit curd, but not so sure about the tart, and definitely couldn’t pipe the cream like that. Gorgeous! I wish I could make this as I love grapefruit!
Hey, nobody would know if you used store bought tart shells ;) cheat cuts are totally acceptable every now and again!
I want to live inside of one of these beauties. I love the idea of grapefruit curd – a natural progression from lemon curd for sure but I’d never even considered it!
Right? I thought the same thing! Katie = genius
These are absolute beauties. I’m obsessed with grapefruit and I love the idea of making it into a tangy, slightly bitter curd for filling tarts. And that chamomile whipped cream?? I’m in love!
Doesn’t it sound unreal? Katie is incredible. I’m planning on making these myself this weekend
[…] 8 Tips for Transitioning your Winter Wardrobe into Spring (The Everygirl) 2. Grapefruit Tarts & Chamomille Whipped Cream (Lark & Linen) 3. 10 Things you Should Never do as a Dinner Guest (Lonny) 4. Denim Style Hacks […]
These look beautiful! Have you ever tried to make these a week in advance and freeze them?
These are beautiful! I’d love to try making these with some beautiful blood oranges I have and infuse the whipped cream with cardamom instead! ♡
YEP! That sounds legit
[…] of cooking, how delicious does this look? I wouldn’t even have thought to pair those flavors together but I’m excited to try it […]
These look so tasty! I’m going to try making them today! I don’t have mini tart pans. Do you think Creme brûlée baking dishes would do alright? Any suggestions? =|
I made this recipe last night for a work party today. I doubled the recipe so I would have a total of ten tarts. The tart recipe tastes wonderful! Although even though I chilled the dough in the freezer, it seemed to shrink a bit in the tart pans, which just made them more shallow and hold less curd. As for the grapefruit curd, I zested 8 grapefruit and used my juicer to get the most juice I could! I definitely see what you mean by the bitter and sweet taste. I am hoping the chamomile whipped cream compliments the bitterness once I whip it up! It has been steeping in the fridge overnight!
Ahh you’ll have to let us know how it turned out in the end! Hopefully it was a hit :)
[…] auf eine Back-Session am Wochenende? Dann müsst ihr unbedingt diese hübschen Törtchen […]
This recipe is so beautiful I want to cry. In this era of food-blogs all I see is the same recipes, same ingredients, booooring… But then this recipe popped up and all I want is to throw everything I’m doing away and bake these tarts. So innovative! I’ll definitely give it a try! Do you think it could work in cake-size?
That’s so lovely to hear! I’m glad we could provide you with some inspiration :) I don’t see why it wouldn’t work in a full size tart pan (in lieu of little tartlets).
Now I know what to do with the grapefruit sitting in my kitchen!!! YAY! Can’t wait to dig in to these, but they’re almost too pretty to eat :) Thanks!
haha my exact thoughts!
Just curious was your curd that pale pink bc your grapefruit were bright ruby? I used ruby red grapefruits and my curd was more orange then pink!
[…] I’ll always end with dessert. Especially this one. […]
I had a very difficult time with this crust. It would not hold together, kept breaking into pieces and I followed your instructions and they burned.
can I just say, I pinned all of the photos and have massive cravings! One of these certainly counts towards our 10 a day?
I don’t have the little tart pans, but I do have two regular (9 inch?) fluted tart pans. Do you know if the ingredient quantities might fill two regular pans?
I did this recipe yesterday and we all loved it! even if I had a hard time converting the measurements into European milliliters and grams (I’m French ;P) I am so going to try your other recipes! Thank you for sharing !!
Oh I’m so glad! Thank you, Solene
[…] I get to learn from her. She gave us a challenge over the weekend to make these tarts from the the linen & lark blog and post all of our interpretations in the group. We’ve decided to link to each […]
[…] Curd Tart + Chamomile Whipped Cream recipe (below), via Jacquelyn Clark’s beautiful blog (lark & linen) by food contributor Katie, of butterlust. The fact that I came home with 10 lbs. of ruby pink […]
I just bought some grapefruits because I came across this recipe! Can’t wait to recreate this!
Would it be possible for you to share the measurements in grams and ml? I also don’t have the smaller tart tins. Could I use the same measures to fill one big 10” tart tin? Or do I need to increase the quantities?