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In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse again until combined. Gradually add the ice water, one tablespoon at a time, and pulse until the dough just comes together.
Turn the dough out onto a lightly floured surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Once the dough is chilled, roll it out to about 1/8 inch thick and fit it into tart pans or a tart pan with removable bottoms. Prick the bottom with a fork and refrigerate for an additional 10 minutes.
Bake the crusts for 15-20 minutes, or until golden brown. Remove from the oven and let cool completely.
Make the Grapefruit Filling:
In a medium saucepan, combine the grapefruit juice, grapefruit zest, and sugar. Cook over medium heat, stirring until the sugar dissolves.
In a separate bowl, whisk the eggs and heavy cream together. Slowly pour a bit of the hot grapefruit juice mixture into the eggs, whisking constantly to temper the eggs.
Gradually add the egg mixture back into the saucepan with the remaining grapefruit juice, stirring constantly. Cook the mixture over medium-low heat for about 5-7 minutes, or until it thickens and coats the back of a spoon.
Remove the filling from the heat and whisk in the butter until melted and smooth. Let the filling cool slightly before pouring it into the cooled tart crusts.
Assemble the Tarts:
Once the crusts are completely cool and the grapefruit filling has slightly thickened, pour the filling into the tart shells. Use a spoon or spatula to smooth the top.
Refrigerate the tarts for at least 2 hours, or until the filling is set.
Serve and Garnish:
Before serving, garnish the tarts with thin slices of fresh grapefruit and a few sprigs of mint for a beautiful touch. Serve chilled.
Serving and Storage Tips:
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