Grapefruit Curd Tarts with Brown Butter Tart Crust

Brown Butter Tart Crust

• 6 tablespoons unsalted butter
• 1 cup all-purpose flour
• 2 tablespoons powdered sugar
• 1 teaspoon grapefruit zest
• 1/4 teaspoon salt
• 1 egg yolk
• 2 tablespoons ice water

Grapefruit Curd

• 3/4 cup sugar
• 1 tablespoon grapefruit zest
• 1 pinch sea salt
• 4 egg yolks
• 3/4 cup freshly squeezed grapefruit juice
• 2 tablespoons freshly squeezed lemon or lime juice
• 3 ounces cold unsalted butter, diced

Egg Wash

• 1 egg white, beaten

Whipped Cream

• 1 cup heavy cream

To brown the butter:

• Melt the butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and gives off a toasty aroma. Watch carefully so it doesn’t burn.
• Remove from heat and pour immediately into a small bowl. Chill until completely firm, at least 30 minutes in the refrigerator.

To make the tart dough:

• In a food processor, pulse together the flour, powdered sugar, grapefruit zest, and salt. Add the chilled brown butter, broken into small pieces, and pulse until the mixture resembles coarse peas.
• Whisk the egg yolk with the ice water and add to the processor. Pulse until the dough just comes together; add an extra teaspoon of water if needed.
• Turn the dough onto a clean surface and gently knead just until it holds together. Form into a flattened ball, wrap in plastic, and chill at least 30 minutes before rolling.

For the curd:

• In a small stainless-steel bowl, whisk together the sugar, salt, and grapefruit zest. Add the egg yolks, then whisk in the grapefruit and lemon (or lime) juices.
• Set the bowl over a pot of barely simmering water and cook over medium heat, whisking frequently, until the mixture thickens, about 8–10 minutes.
• Remove from heat and whisk in the diced cold butter until melted and incorporated. Strain if necessary to remove any lumps, then chill completely.

To make the tarts:

• Roll the chilled dough between parchment or wax paper to about 1/8–1/4 inch thickness, avoiding extra flour if possible.
• Cut rounds slightly larger than your molds and gently press them into the tart molds or ramekins. Trim or roll the excess for neat edges. Freeze the lined molds for at least 10 minutes to firm the dough.
• Preheat the oven to 375°F. Line each tart shell with parchment and pie weights or dried beans, then bake until the crusts are cooked through and lightly golden, about 18–25 minutes, depending on thickness.
• Remove the weights and parchment, brush the shells with beaten egg white to seal them, and bake 1–2 minutes more. Cool completely before filling.

For the whipped cream:

• Place the heavy cream in a mason jar, close the lid, and shake vigorously until soft peaks form, or whip by hand or with a mixer.

To assemble the tarts:

• Fill cooled tart shells with chilled grapefruit curd. Pipe or spoon whipped cream on top and garnish as you like.

Store in the refrigerator for 2–3 days; these tarts are freshest the day they’re made.