Grapefruit Tart

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  • 25 min prep time
  • 3 hr 10 min total time
  • 12 ingredients
  • 8 servings

Ingredients

Crust

1
package (5.3 oz) shortbread cookies, crushed (about 1 1/3 cups)
3
tablespoons sugar
2
tablespoons butter, melted

Filling

1/2
cup sugar
6
tablespoons cornstarch
1/8
teaspoon salt
2
cups fresh red grapefruit juice
4
egg yolks
3
tablespoons butter
2
teaspoons grated red grapefruit peel
3
red grapefruit, peeled, sectioned
2
tablespoons sugar

Directions

  1. 1 Heat oven to 350°F. Spray 9-inch square tart pan with removable bottom with cooking spray. Mix crust ingredients. Press lightly into pan. Bake 10 to 12 minutes or until lightly browned. Cool.
  2. 2 In heavy saucepan, mix 1/2 cup sugar, the cornstarch and salt. Stir in juice and yolks with whisk. Cook over medium-high heat 10 to 12 minutes, stirring constantly, until mixture thickens and boils. Remove from heat; stir in 3 tablespoons butter and the grapefruit peel. Pour filling into baked crust. Cover surface of filling directly with plastic wrap. Refrigerate 2 hours 30 minutes.
  3. 3 Place grapefruit sections in large glass bowl; sprinkle with 2 tablespoons sugar. Refrigerate. Before serving, drain grapefruit. Arrange segments on filling.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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