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5 from 4 votes

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.
Prep Time40 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Servings: 6
Calories: 566kcal


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


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


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.


  • 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.


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.


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