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    Home » Recipes » Grapefruit Curd Tart with Poppy Seed Crust

    Published: Mar 28, 2021 by Cheryl Norris · This post may contain affiliate links

    Grapefruit Curd Tart with Poppy Seed Crust

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    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.

    Grapefruit curd mini tarts decorated with whipped cream, fresh grapefruit and fresh raspberries.  Fresh cut grapefruit sit next to the tarts
    Grapefruit Curd Tarts

    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.

    Grapefruit Curd in a Small Jar next to fresh cut grapefruit
    Ruby Red Grapefruit Curd

    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:

    Lemon Poppy Seed Tart Crust Ingredients - Flour, Sugar, Poppy Seeds, Lemon, Butter and Salt
    Lemon Poppy Seed Tart Crust Ingredients
    • 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.

    Sugar and lemon zest combined in a small bowl
    Lemon Poppy Seed Tart Dough - Sugar and Lemon Zest

    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.

    Large bowl with flour, poppy seeds and salt. Small bowl with sugar and lemon zest.  Wire whisk next to large bowl
    Lemon Poppy Seed Crust Ingredients - Flour. Poppy Seeds, Sugar and Lemon Zest

    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.

    Large bowl with lemon poppy seed dough.  Four 4-inch tart pans next to bowl.
    Tart Dough and Mini Tart Pans

    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.

    Large bowl with lemon poppy seed tart dough.  Dough pressed into two of the tart pans and one tart pan partially filled with dough
    Lemon Poppy Seed Dough Pressed into 4-inch 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.

    Tart pans filled with dough on a baking sheet ready to be baked
    Tart Pans Filled with Dough Ready to be Baked

    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.

    Baked Mini Tarts with bowl of grapefruit curd next to the baked tarts
    Baked Tart Crusts with Grapefruit Curd
    Baked lemon poppy seed tart crusts filled with grapefruit curd
    Baked Tart Crusts Filled with Grapefruit Curd

    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.

    Baked Grapefruit Curd Tarts on baking rack
    Baked Grapefruit Curd Tarts

    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.

    Grapefruit curd mini tarts decorated with whipped cream, fresh grapefruit and fresh raspberries.  Fresh cut grapefruit sit next to the tarts
    Grapefruit Curd Tarts

    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.

    Grapefruit curd mini tarts decorated with whipped cream, fresh grapefruit and fresh raspberries.  Fresh cut grapefruit sit next to the tarts
    Grapefruit Curd Tarts with Whipped Cream, Fresh Grapefruit and Raspberries

    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

    How long will the tart last in the refrigerator?

    I recommend eating the tart within three days after baking it, because the filling will soften the cookie crust.

    How long will the grapefruit last in the refrigerator

    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.

    Can I make a gluten-free tart crust?

    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.

    Grapefruit curd mini tarts decorated with whipped cream, fresh grapefruit and fresh raspberries.  Fresh cut grapefruit sit next to the tarts
    Grapefruit Curd Tarts

    More Related Recipes

    If you love making and eating fruit tarts check out my other recipes for delicious tarts and fruit curds:

    • Raspberry Curd Fruit Tart
    • Meyer Lemon Tart
    • Strawberry Rhubarb Tarts
    • Blackberry Lemon Curd Bars

    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.


    Grapefruit Curd Tart with Poppy Seed Crust

    Grapefruit curd is absolutely delicious and is really good when combined with the lemon poppy seed crust and topped with fresh fruit and whipped cream.
    5 from 12 votes
    Print Pin Comment
    Course: Dessert
    Cuisine: American
    Prep Time: 40 minutes minutes
    Cook Time: 1 hour hour
    Yield: 6
    Author: Cheryl Norris

    Equipment

    • 6 4-inch mini tart pans
    • Half Baking Sheet
    • Cooling Rack
    • 3 Quart Saucepan
    • Digital Scale
    • Mixing bowls

    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.

    Notes

    If making this tart in advance, the tart crust can be made one day in advance and the grapefruit curd can be made 1 week in advance.
    The mini-tarts can also be made in one large 9-inch tart.

    Nutrition

    Calories: 566kcal | Carbohydrates: 55g | Protein: 8g | Fat: 36g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 298mg | Sodium: 276mg | Potassium: 117mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1231IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg
    PIN IT FOR LATER!If you like this recipe Pin it for later and make it at home. Post a picture and mention @bakesbybrownsugar or tag #bakesbybrownsugar!
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    1. Rebecca Meckes says

      August 19, 2021 at 9:37 am

      This recipe is absolutely delicious. One of my summer favorites. Thank you!

      Reply
    2. Jules says

      February 04, 2022 at 7:38 am

      Recipe looks delicious! Can I make this in a 9 inch tart pan instead of the 4 inch?

      Reply

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