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.
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.
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