These Grapefruit Curd Tarts have a grapefruit curd poured into mini tarts and are topped with fresh mint whipped cream and a scattering of edible flower petals...the interplay between the flavors is amazing!
Combine the flour, sugar, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended. Add the cold cubed butter and pulse until it is in small pea-sized pieces. Add the egg yolk and pulse in long 5-second bursts until the dough starts clumping together.
Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray five 6-inch tart pan with removable bottoms with nonstick cooking spray.
Press the dough into the bottoms and sides of the pans in an even layer. Freeze the shells for 30 minutes, and while they’re in the freezer, preheat the oven to 375 degrees F. Spray the tops of the tart dough with nonstick spray, then press a sheet of foil onto the shells, shiny side down, and fill the foil with dry beans, rice, or pie weights.
Bake the shells for 15 minutes, until the sides start to take on a little color and the center no longer looks raw, then carefully remove the foil and weights. Bake for an additional 10 minutes, until the shells are golden brown. You might want to cover the sides with foil to prevent them from getting too dark. Let the shells cool completely before filling them
To Make the Grapefruit Curd:
Whisk together the gelatin and cold water in a small bowl, and set aside to let the gelatin absorb the water.
Fill the bottom of a double boiler (or a regular saucepan) with about an inch of water and bring it to a simmer on the stovetop. In a large mixing bowl, cream together the butter and the sugar with a handheld or stand mixer until the mixture is light and fluffy. Slowly add the eggs and yolks, and beat for 1 minute more. Add the grapefruit juice and mix—at this point the mixture will look curdled.
Pour the liquid into the top of a double boiler or a bowl that fits snugly over your saucepan. (I actually like to use the metal mixing bowl that goes on my stand mixer so I’m not dirtying too many dishes.) Cook the mixture over the simmering water, whisking frequently, until it thickens enough to coat the back of a spoon. If you want to use a candy thermometer, cook the curd until it reaches 175 degrees F.
Once the curd thickens, remove the pan from the heat and pour it through a fine mesh strainer into a large bowl to remove any bits of cooked egg. Microwave the small bowl of gelatin for 10 seconds, until it is liquid. Add the grapefruit zest, 1 tbsp fresh lemon juice, and liquefied gelatin to the bowl of grapefruit curd, and whisk well. Give it a taste, and add more lemon juice if desired, to get it as tart as you like.
Pour the curd into the baked and cooled tart shells, and transfer them to the refrigerator. Chill until the curd is set. Once set, top with fresh mint whipped cream and edible flower petals, if desired.
To Make the Fresh Mint Whipped Cream:
Combine the heavy cream and fresh mint leaves in a small saucepan over low heat. Heat until the cream is warm, but don’t allow it to come to a boil. Once warm, remove from the heat, cover, and let it sit and infuse the cream with mint flavor for 20 minutes. After 20 minutes, remove the mint and chill the cream in the refrigerator until cold.
Beat the cold cream with the powdered sugar until it holds medium peaks. Dollop the cream on top of the tarts.
Recipe Notes: I always like to add a little gelatin to my curds when I use them for tarts. I think this gives them a little more stability and makes them easier to cut and eat, especially if they’re going to sit at room temperature a bit before serving. The small amount of gelatin in this recipe will make the curd more stable but won’t make it jiggly or gummy. If you’re not a gelatin fan or don’t have any available, it can be omitted, and you will just need to keep the tarts refrigerated until you’re ready to serve them.