Grapefruit Tart
Dairy free? Gluten free? Feel like you’re missing out on all the sweets and treats due to health considerations? We’re here for you! This gorgeous tart features Uncle Matt’s Organic Grapefruit Juice for the perfect balance of tart and sweet. Enjoy this delectable dessert all winter long!
Ingredients:
Crust:
- 1.5 sticks organic unsalted butter (6 ounces), room temperature 6 tablespoons sugar
- 1 organic egg
- Dash organic vanilla extract
- 1.3 cups organic all purpose flour
- Pinch salt
Filling:
- 1 cup Uncle Matt’s Organic Grapefruit Juice
- 1/4 cup organic sugar
- 5 organic egg yolks
- 1 organic egg
- 1 can organic sweetened condensed milk
- Zest and juice of 1 organic lime
Grapefruit Glaze Topping:
- 2 cups Uncle Matt’s Organic Grapefruit Juice
- 1/4 cup Uncle Matt’s Organic Grapefruit Juice (to be combined with the cornstarch)
- 2 tsp cornstarch
- 1 drop organic red food color
Optional Garnish:
- slices of one organic blood orange
- organic mint sprig
- organic whipped cream to taste
Directions:
Make the dough:
Cream the butter and sugar together until smooth. Add the vanilla and egg. Scrape the bowl and mix smooth. Add the flour and salt and mix until it comes together. Roll out into ball on floured surface. Roll out into 9 inch tart pan. Prick with a fork. Bake for 13 minutes in preheated 350 degree oven. Remove from oven and allow to cool.
Make the filling:
Place the grapefruit juice into a non-reactive stainless steel or enamel pan. Simmer until the liquid is reduced to a third of a cup.
Meanwhile mix the eggs, yolks, and sugar in a bowl. Pour the hot juice into the bowl with the eggs and mix well. Add the evaporated milk and lime zest and juice and whisk smooth. Pour the filling into the tart shell. Bake until the mixture is firm in the center about 10-12 minutes. You can test with a toothpick or by shaking it and when it is no longer loose it is done. It will firm up when refrigerated.
Freeze the tart for a few hours or overnight until firm.
Make the glaze topping:
Bring the 2 cups of grapefruit juice to a boil and reduce by half. Mix the cornstarch and 1/4 cup of grapefruit juice in a separate bowl. Add the mixture to the reduced grapefruit juice and cook, stirring, until very thick like a syrup. Add the food color. Pour this over the tart and turn the tart to let it coat evenly. Refrigerate the tart until ready to serve.
Garnish with blood oranges and mint. Whipped cream optional.
Source: Delight Fuel
