Brown Butter Grapefruit Tarts

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Brown Butter Grapefruit Tarts

Course: Sweets
Sweets Sub-Category: PIes & Tarts
An altogether sweet but not too sweet tart. You’ll love it.
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Ingredients

Tart Shell

  • 5 oz Butter 140g
  • 1/4 cup Sugar 50g
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1 cup Flour 130g

Grapefruit Curd

  • 8 Egg yolks 160g
  • 1 cup Sugar 200g
  • 1/3 cup Freshly squeezed grapefruit juice 80g
  • Zest of one grapefruit
  • 2 Tbsps Freshly squeezed lemon juice 30g
  • 4 ounces Unsalted butter 112g

Meringue

  • 3 Egg whites 90g
  • Pinch Salt
  • 2/3 cup Sugar 120g
  • 1 tsp Vanilla extract

Instructions

Tart Shell

  • Preheat your oven to 350F. Melt your butter in a pot over low heat until it just begins to brown. Remove from heat and cool for a few minutes (you will end up with a little less than 4 ounces butter, or 100g).
  • Mix your butter, sugar, salt, vanilla and flour with a fork until just combined.
  • Press into one 8″ to 10″ tart pan; the thinner, the better, or 4 to 5 4″ tart pans. Poke the bottom of the tarts with a fork and bake until golden all over. Cool and remove, carefully, from the tart pans.

Grapefruit Curd

  • Whisk together the yolks, sugar, juices and zest in a medium bowl over a double boiler (just a large bowl over a pot of simmering water).
  • Whisk the mixture over heat until until a thick custard forms. Remove from heat and stir in the butter until smooth. Cool to set. Spoon into tart(s).

Meringue

  • Place the sugar, salt and egg whites in the bowl of stand mixer.  Holding the bowl over a double boiler, whisk the mixture until it feels warm to the touch.
  • Place the bowl on the stand mixer and beat with the whisk attachment until stiff peaks form. Add the vanilla. Spoon over curd and torch or, using a petal piping tip, pipe in a decorative pattern over the curd.(meringue will tend to set up in the bowl if it sits too long. Simply beat it for 10 seconds to smooth it out again).