Ingredients for Grapefruit Custard Tart With Chocolate Pecan Crust
- Ground Pecans
- 1 cup granulated sugar
- Unsalted Butter
- Semisweet Chocolate
- 1 cup heavy cream
- Grapefruit Juice
- Fresh Orange Juice
- 6 large eggs
- Grapefruit, Zest Of
- 2 teaspoons unflavored gelatin (or 1 teaspoon for a looser custard)
- Whipped Cream
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How to Make Grapefruit Custard Tart With Chocolate Pecan Crust
- Preheat oven to 350°F (175°C).
- Prepare the crust: Combine graham cracker crumbs, melted butter, chopped chocolate, and salt in a bowl. Mix well.
- Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Bake for 12-15 minutes, or until lightly golden. Let cool completely.
- Make the custard: In a small bowl, sprinkle gelatin over 1/4 cup cold grapefruit juice. Let stand for 5 minutes to bloom.
- In a saucepan, whisk together remaining grapefruit juice, sugar, and zest. Heat over medium heat, stirring until sugar dissolves.
- In a separate bowl, whisk together eggs and heavy cream.
- Temper the egg mixture by slowly whisking in a small amount of the hot grapefruit mixture. Then, pour the tempered egg mixture into the saucepan with the remaining grapefruit mixture.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and stir in the bloomed gelatin until dissolved.
- Pour the custard into the cooled crust.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- Before serving, garnish with toasted pecans (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
127g
Fat
120g
Carbs
15g
