I'm enjoying the last of my Rio Red Texas grapefruit. I order a bushel every year so there is plenty to eat fresh out of the peel and to use in recipes. With key lime pie on my mind, I created a sweeter version with this Ruby Red Grapefruit Tart.
Deliciously tart yet subtly sweet, this version is perfect for spring. The floral notes of sweet grapefruit curd pair perfectly with the graham cracker crust. It also got rave reviews from my husband and friends.
I added a drop of red food coloring to the curd to give it a more ruby red color. I finished with a sprinkle of toasted coconut for an added crunch.
I prefer a tangy tart flavor over super sweet. And Texas grapefruit is as sweet as can be. If you use pink grapefruit you may want your tart on the sweeter side, so add a bit more sugar to your liking.
Do you love grapefruit? Be sure to check out my other grapefruit recipes on Home & Plate.
Ruby Red Grapefruit Tart
Serves 8. Total time 30 minutes. Printable recipe
- 1 9-inch graham cracker pie shell
- 1 egg white
- 1.5 cups fresh grapefruit juice
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 3 egg yolks
- 1 drop red food coloring
- Confectioner's sugar
- 1/4 cup toasted coconut flakes, optional
Preheat the oven to 400°F. In a small bowl separate the egg yolks from the whites, reserving the white from one egg. Using a pastry brush, brush the egg white along the bottom and sides of the graham cracker crust. Bake for five minutes. Then remove from the oven and allow to cool completely.
Juice enough grapefruits to yield 1.5 cups of juice. (The number of grapefruits will vary from 2 extra large up to 6 depending on the size and how juicy the fruit is. Thanks Sarah for your comments below.)
Mix together the grapefruit juice, corn starch and sugar in a pot over medium heat. Add more sugar 1 tablespoon at a time if you prefer a sweeter flavor. Keep stirring until the juice mixture has thickened. Whisk half of the juice mixture into the bowl of egg yolks stirring constantly. Return the egg yolk mixture to the pot and bring to a slight boil. Stir for another two minutes then transfer the mixture to the cooled graham cracker pie shell. Refrigerate for at least three hours. Sprinkle the top of the tart with confectioner's sugar and toasted coconut and serve.
Adapted from BHG.