Ruby Red Grapefruit Tart
This Ruby Red Grapefuit Tart is the best dessert to celebrate spring. It includes sweet grapefruit curd pair perfectly with the graham cracker crust.
- 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