Grapefruit Custard Tart with Chocolate Pecan Crust
Brighten up your dessert repertoire with this stunning Grapefruit Custard Tart with Chocolate Pecan Crust—a sophisticated blend of zesty citrus and rich chocolatey nuttiness. The pecan and cocoa crust adds a delightfully crisp, buttery texture that pairs perfectly with the silky-smooth grapefruit custard, infused with freshly squeezed juice and a hint of zest for a tangy yet balanced flavor profile. Ideal for dinner parties or special occasions, this tart's vibrant flavors and eye-catching presentation make it a showstopper. Ready in just under an hour of active prep and cooking time, it's as impressive as it is easy to make. Serve it chilled for a refreshing bite, and don't forget the optional garnish of fresh grapefruit slices or whipped cream to elevate this dessert masterpiece.
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Recipe Information
Ingredients
- 1 cup Pecans
- 1 cup All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 3 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 1 Egg (beaten)
- 0.75 cup Grapefruit juice (freshly squeezed)
- 0.75 cup Granulated sugar
- 4 Egg yolks
- 1 tablespoon Cornstarch
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 teaspoon Grapefruit zest (finely grated)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the pecans until finely ground. Add the flour, cocoa powder, sugar, and salt. Pulse to combine.
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Drizzle in the beaten egg and pulse until the dough starts to come together.
Press the dough into a 9-inch tart pan with a removable bottom, making sure to press firmly into the sides. Prick the base with a fork.
Bake the crust for 15 minutes, then remove from the oven and let it cool completely.
In a medium saucepan, whisk together grapefruit juice, sugar, egg yolks, cornstarch, and salt until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and bubbles, about 8-10 minutes.
Remove from heat and whisk in the butter and grapefruit zest until smooth.
Allow the custard to cool for 5-10 minutes, then pour it into the cooled crust. Smooth the top with a spatula.
Refrigerate the tart for at least 2 hours to set before serving.
Optional: Garnish with thinly sliced grapefruit or whipped cream before serving.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 26.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
