Grapefruit Tart with Pistachio Crust

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Grapefruit Tart with Pistachio Crust

January 16, 2019
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Grapefruit Tart with Pistachio Crust

This sweet and tangy Grapefruit Tart recipe has a crunchy Pistachio Crust and is sure to please everyone. They’re a perfect winter dessert.

Updated October 2021 with adjusted recipe instructions

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Grapefruit Tart with Pistachio Crust

You guys!

This amazing twist on the classic lemon curd tart has me thinking that I might never go back. The sweetness is unmatched! 

And the addition of pistachios to the graham cracker crust creates a fabulous crunch. The contrast of the smooth texture of the grapefruit curd along with the crunchy, buttery crust makes me want to add this to my dessert menu on the daily.  

Grapefruit Tart recipe with Pistachio Crust

I ended up topping the tart with a pistachio “dust.”  

I just used what I had left over from pulverizing the pistachios for the crust ingredients, and it worked out great! Gives the tart a finished look and a beautiful presentation.

Let’s make Grapefruit Tarts!

start with fresh, ripe California grapefruit.  I hand-squeezed 3 and that gave me enough juice (1.5 cups) for the recipe.

First and foremost, we start with fresh, ripe California grapefruit. I hand-squeezed 3 and that gave me enough juice (1.5 cups) for the recipe.

Start by adding your crust ingredients to individual tart pans.  

Start by adding your crust ingredients to individual tart pans.  Mine are four inch, and I set them on a baking sheet.

Add the grapefruit juice to a saucepan with sugar and cornstarch and stir until thickened and bubbling.

Add the grapefruit juice to a saucepan with sugar and cornstarch and stir until thickened and bubbling.

Beat three egg yolks and temper the eggs with a bit of the hot grapefruit mixture.

Beat three egg yolks and temper the eggs with a bit of the hot grapefruit mixture.

Add the entire egg mixture to the grapefruit in the saucepan and stir until bubbling. Then stir in the butter.

Add the entire egg mixture to the grapefruit in the saucepan and stir until bubbling. Then stir in the butter.

Add red food coloring to make the curd look more grapefruit colored

The egg does make the curd more yellow and I wanted it to resemble the grapefruit color a bit more, so I added a few drops of natural red food coloring to the bowl.

Divide the batter between the 4 individual pre-baked tart crusts.

Divide the batter between the 4 individual pre-baked tart crusts.

Place in the refrigerator for at least 4 hours before serving.

Place in the refrigerator for at least 4 hours before serving.

Grapefruit Tart with Pistachio Crust
Grapefruit Tart with Pistachio Crust

Dust the tops with more crushed pistachios and enjoy!

Grapefruit Tart with Pistachio Crust
Grapefruit Tart with Pistachio Crust
Grapefruit Tart with Pistachio Crust

Just look at those crunchy bits of pistachios in the crust! So amazing!!

Grapefruit Tart with Pistachio Crust

Susan the CA Grown Mom
This sweet and tangy Grapefruit Tart recipe has a crunchy Pistachio Crust and is sure to please everyone. They're a perfect winter dessert.
No ratings yet
Prep Time 15 mins
Course Dessert
Cuisine American
Servings 4 servings

Equipment

  • 4 inch tart pans or low ramekins

Ingredients
  

For Crust

  • 1 3/4 cup graham cracker crumbs about one packaged sleeve
  • 1/3 cup pistachios crushed
  • 1/4 cup granulated sugar
  • 1/4 tsp. salt
  • 1/3 cup unsalted butter melted

For Filling

  • 3 large grapefruit juiced, about 1 1/2 cups
  • 3/4 cup sugar
  • 3 tbsp. cornstarch
  • 3 large egg yolks
  • 6 tbsp. butter, cut into cubes
  • 3 drops natural red food coloring, optional

Instructions
 

  • Preheat oven to 400 degrees.
  • Place the crust ingredients, except for the butter, in a food processor and combine until thoroughly combined. While the processor is still running, stream in the melted butter until mixture is wet. Press into greased individual tart pans (mine are 4 inch) and bake for about 8 minutes, or until cooked through.
  • In a medium saucepan set over medium heat, combine the sugar with the cornstarch and add in the juice. Cook, stirring, until thickened and bubbly. Whisk in a few tablespoons of the hot mixture into the egg yolks to temper the eggs.
    Return the egg mixture to the saucepan and cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and add in the butter pieces. Whisk until melted. Stir in food coloring.
  • Pour the mixture into the cooled crust and smooth the top. Chill in the fridge for at least 4 hours before serving.
  • To serve, top with more crushed pistachios.
Keyword grapefruit, Pistachio
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

 

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