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.

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

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.

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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