Infuse Spirits Easter Grapefruit Curd Tart

Updated: May 3, 2019

Easter is fast approaching and I have the perfect, show-stopper bake for you to bring to your brunch/lunch/linner/dinner! Pick up Infuse Spirits Grapefruit Vodka and give this tart recipe a whirl. 


Ingredients:


Tart Shell Ingredients:

8 tablespoons salted butter (1 stick), melted

3 tablespoons granulated sugar

1 1/4 cups all-purpose flour, plus more as needed


Grapefruit Curd Ingredients:

6 egg yolks

Zest from 1 grapefruit

1 + 1/4 cups granulated sugar

1/4 cup cornstarch

1 2/3 cups grapefruit juice

1/3 cup Infuse Spirits Grapefruit Vodka

3 tablespoons salted butter cold


Whipped Cream

2 cups heavy cream

4 tablespoons granulated sugar

2 tsp vanilla


Instructions:


Tart Shell:

Heat the oven to 350°F and arrange a rack in the middle. Combine the butter, sugar, and

salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir

until just combined and a soft dough forms.


Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using

a measuring cup or your fingers, evenly press the dough into the bottom and up the

sides of the pan (flour the cup occasionally to prevent sticking).


Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25

minutes. Remove from the oven and cool completely on a wire rack before filling and removing from the pan.


Grapefruit Curd:


In two bowls, divide the egg whites and yolks. Set aside the egg whites from another

recipe.


Add the zest of one large grapefruit in with the egg yolks.


In a medium saucepan, add in the sugar, salt, and cornstarch. Whisk until combined.

Add in the grapefruit juice and Vodka and whisk until incorporated into the sugar mixture. Place saucepan over medium heat and let it come up to a boil. Whisking occasionally.


Once it comes up to a boil, let it boil for 2 minutes. Whisk constantly to avoid burning.


Pour about 1/2 cup of the juice mixture into the egg yolks that you've set aside. Whisk

immediately to avoid cooking the yolks. This is tempering the yolks.


Add the tempered yolks into the saucepan with the juice and whisk until incorporated.


Let the grapefruit curd come up to a boil, and boil for about 5 minutes until thickened.


Remove from the heat and add the cold butter. Whisk until the butter is melted and

well combined.


Place in a shallow dish and cover with plastic wrap. Be sure that the plastic wrap is

touching the curd, otherwise it may form a skin. Let cool completely. It will take 2-3 hours.


Whipped Cream:

Add all the ingredients to a mixing bowl.

Using a large balloon whisk, whisk together the ingredients by hand for about five

minutes until soft peaks start to form.

Test out your whipped cream by lifting the whisk out of the bowl – you'll know the

whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.


Assembly:


Once the tart shell and curd is cool, pour curd into pie and let sit in fridge overnight.


Before serving, arrange whipped cream on top however you want!


ENJOY!


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