This delicious Grapefruit Curd Tart starts with a lemon poppy seed crust that is then filled with a creamy grapefruit curd made with fresh-squeezed grapefruit juice. The final tart is topped with fresh grapefruit, raspberries and a dollop of whipped cream. Read on to learn how to make this delicious dessert.
Why This Recipe Works
Fruit curd always makes a delicious tart filling and grapefruit curd is not an exception. It's made with ruby red or Rio Star grapefruit which is sweeter and of course is a vibrant pink resulting a curd that reminds you of a sunset. The lemon poppy seed crust tastes great with the tangy grapefruit curd and the final tart is topped with fresh grapefruit which is nice contrast to the sweet tart crust and slightly sweet filling
Recipe Components
This recipe consists of two sub-recipes. One for the lemon-poppy seed crust and one for the grapefruit curd. Please follow this link for my Grapefruit Curd recipe. If you're not able to get Rio Star or Red Grapefruit you made need to increase the sugar if using White or Pomelo grapefruits which are less sweet.
How to Make the Grapefruit Curd
See my recipe for Grapefruit Curd. Start by juicing the grapefruit (you will need about 2 or 3 grapefruit) until you have 1-1/2 cups and then reduce it to 3/4 cup. This step intensifies the flavor. The juice will need time to cool to room temperature before making the curd.
The curd will be made while the mini-tart crusts are baking in the oven.
Lemon Poppy Seed Tart Crust Recipe Ingredients
This tart crust recipe is based on my go-to tart crust which I used in multiple recipes including my Raspberry Curd Fruit Tart and Orange and Chocolate Almond Tart recipes. The ingredients for this version are:
- All Purpose Flour
- Unsalted Butter
- Granulated Sugar
- Kosher Salt
- Lemon Zest
- Poppy Seeds
How to Make the Tart Crust
This tart crust is incredibly easy to make and I recommend that you print the base recipe from the French Apple Tart recipe for when you need a quick tart no-fail tart crust.
Place the sugar in a medium sized bowl. Zest the lemon directly onto the sugar and then use your fingers to rub the lemon zest into the sugar. This step will intensify the lemon flavor of the crust.
Next add the flour, salt and sugar and whisk to combine. Melt the butter and add the hot butter to the dry ingredients. Use a spatula to mix the butter into the dry ingredients until no bits of white flour remain.
Divide the dough into six (6) pieces and press into the mini-tart molds. This recipe makes enough for 6 4-inch tart pans or 1 9-inch tart pan. The dough is easiest to press into the tart pans when it's warm, so work quickly. As the dough cools it becomes a little crumbly. It's still good but takes a little more work to press into the tart pans.
Place the tarts on a cooling rack that's inside a baking sheet and bake the crusts until the top edges are lightly golden brown, about 20-25 minutes. Once they are done remove them from the oven.
How to Bake the Tart
While the tart dough is baking make the grapefruit curd. Once the curd is finished strain it to remove any little bits of egg and zest 2 teaspoons of grapefruit zest into the curd and stir.
Divide the curd between the baked tart shells and bake the curd for 10-15 minutes until the curd is slightly firm to the touch. Test it by lightly touching the curd with your index finger and if it doesn't stick to your finger it's done.
Remove the tarts from the oven and cool to room temperature. If you making these the day before, refrigerate the tarts before decorating with whipped cream or fruit.
How to Serve the Grapefruit Tart
The tarts can be served without any additional topping. But I recommend topping it with fresh grapefruit, or raspberries. The tartness of the grapefruit or fresh berries goes really well with the sweetness of the crust or filling.
In addition top it fresh whipped cream or use the leftover egg whites to make a meringue.
How to Make this Recipe in Advance
You can make the components of this recipe in advance and then bake the tart on the day or day before you're serving it. Make grapefruit curd one (1) week in advance and refrigerate it in an airtight container until ready to use.
Make the crust the day before, cool and cover with plastic wrap. On the day that you make the tarts, allow the curd to come to room temperature before baking. Bake the tart and then allow it completely cool before topping it with fresh fruit or whipped cream.
Pro Tips for Making This Recipe
- When making a fruit curd with fruit like grapefruit, oranges or pineapple (juices that are not as strong as lemon or lime) start with twice the amount of juice that the recipe calls for and reduce it by half. This step concentrates the flavor and makes the curd more fruity.
- Use leftover egg whites from the curd to either make a meringue for the tarts or freeze the egg whites to use later. When ready to use thaw them in the refrigerator.
- For zesting fruit, zest it directly into the other ingredients to capture all the oil and flavors of the zest. When a recipe calls for an exact amount of zest it is okay to approximate.
Recipe - Frequently Asked Questions
I recommend eating the tart within three days after baking it, because the filling will soften the cookie crust.
You can refrigerate the grapefruit curd up to 2 weeks in an airtight container. If you need to keep it longer, freeze the curd (for up to 1 year) in an airtight container and thaw it in the refrigerator 24 hours before using it.
Yes, you can make a gluten-free tart crust using Bob's Red Mill Gluten-Free 1 to 1 Baking Flour or another brand that you have used before successfully.
More Related Recipes
If you love making and eating fruit tarts check out my other recipes for delicious tarts and fruit curds:
Please make these amazing Grapefruit Curd Tarts. The curd is so good and the combination of the curd and the poppy seed crust is yummy. If you make this recipe please rate it and leave a comment below. If you're on Instagram post a picture and tag me on IG @bakesbybrownsugar. And sign up for my baking newsletter if you want to receive notification of new recipes and desserts.
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Grapefruit Curd Tart with Poppy Seed Crust
Equipment
- 6 4-inch mini tart pans
- Cooling Rack
Ingredients
Lemon and Poppy Seed Tart Crust
- 5 tablespoons (63 grams) granulated sugar
- 2 teaspoons lemon zest
- 1-1/2 teaspoons poppy seeds
- 1 1/3 cups (189 grams} all-purpose flour
- 1/2 teaspoon kosher salt
- 10 tablespoons (142 grams) unsalted butter melted
Grapefruit Curd
- 1-1/2 cups fresh squeezed grapefruit juice Rio Star recommended
- 10 tablespoons (125 grams) sugar
- 5 (100 grams) large egg yolks
- 2 (100 grams) large eggs
- 2 tablespoons lemon juice
- 1/8 teaspoon kosher salt
- 6 tablespoons (84 grams) unsalted butter room temperature
- 2 teaspoons grapefruit zest
Tart Toppings
- Fresh grapefruit cut into sections
- Fresh raspberries
- 1 cup heavy cream whipped to soft peaks
Instructions
Advance Prep
- See the recipe for Grapefruit Curd and juice the grapefruits and reduce the juice by half for the curd. This step will need to be completed before making the tart dough and baking the mini tarts.
For the Tart Dough
- Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
- Place the sugar in a large bowl. Zest the lemon directly into the sugar and use your fingers to rub the zest into the sugar. Add the poppy seeds, flour, and salt together to the bowl and whisk the ingredients together. Add the warm melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain.
- The dough weighs 398 grams. Divide the evenly between the 6 mini tart pans. Press the dough into the sides of the pans and make sure the thickness is even all aroun
- Place the tart pans on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the top edges of the crust turn golden brown and firm to touch, 20-25 minutes, rotating pan halfway through baking.
Make the Grapefruit Curd
- See the instructions for Grapefruit Curd. Make the grapefruit curd while the mini-tarts are baking. When the curd is done and divide it between the baked tart crusts.
Bake the Tarts
- Return the tarts to the oven and bake the curd filled tarts until the curd is solid to the touch 15-20 minutes.
- Remove the tarts from the oven and allow them to cool to room temperature before decorating with fresh fruit and whipped cream.
Assembling the Tarts
- Top the cooled tarts with whipped cream and fresh grapefruit and raspberries or a fruit that goes well with grapefruit curd.
Storage
- The filled and baked tarts are best served the same day or the very next day. They will keep in the refrigerator for 3 days, but the crust will start to soften after 2 days.
Rebecca Meckes says
This recipe is absolutely delicious. One of my summer favorites. Thank you!
Jules says
Recipe looks delicious! Can I make this in a 9 inch tart pan instead of the 4 inch?