An altogether sweet but not too sweet tart. You’ll love it.
1/3cupFreshly squeezed grapefruit juice80g
Zest of one grapefruit
2TbspsFreshly squeezed lemon juice30g
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.
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).
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).