Grapefruit Tart with Shortbread Crust
Ingredients for the crust
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners’ sugar
- 2 large egg yolks, room temperature
- 2-3 teaspoons heavy cream
Ingredients for the filling
- 4 large egg yolks
- 1 can sweetened condensed milk
- 2 teaspoons grated grapefruit zest
- 1 teaspoon grated lemon zest
- 1/2 cup freshly squeezed grapefruit juice (preferably Ruby Red)
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/8 teaspoon salt
- Prepare the crust first. Whisk together the flour and salt in a medium bowl and set aside. In the bowl of a stand mixer with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar on low until light and well blended.
- Add the eggs yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the flour and mix until almost blended. Slowly add 2 teaspoons of cream, checking if the dough has come together. If it is still a bit dry, add the rest. Stop mixing as soon as there is no longer flour visible.
- Turn the dough out onto a piece of plastic wrap, using the wrap to shape the dough into a flattened disk. Wrap tightly, then refrigerate for 1 hour.
- After the dough has chilled, lightly flour your work surface. Roll out the dough into a 1/4-inch thick circle, about 12 inches in diameter. On a parchment-lined baking sheet, drape the dough over a 9-inch flan ring, fitting the dough gently and pressing it into the edges. Chill the dough for 10 minutes.
- Using a sharp paring knife, trim the dough so that it is flush with the rim. Return the tart shell to the refrigerator for 30 minutes to firm up and chill thoroughly.
- Preheat an oven to 375°F (190°C). Line the tart shell with parchment, allowing a 1-inch overhand. Fill lined shell with pie weights and bake until the pastry’s edges are beginning to colour, about 15 minutes. Remove parchment and weights, using the overhang of paper to assist. Continue baking until the pastry is light golden all over, about eight minutes more. Remove from the oven and transfer to a wire rack to cool completely (still on parchment lined baking sheet).
- Turn the oven down to 350°F (175°C).
- In the bowl of a stand mixer with the whisk attachment, or in a medium bowl with a hand mixer or whisk, beat the yolks on medium-high speed until fluffy and pale, about 3 minutes. Add condensed milk, zests, juices and salt, and beat to combine, scraping down side of bowl as needed.
- Pour the filling into the cooled prepared tart shell and bake until just set, about 10 minutes. Still on its parchment, transfer the tart to a wire rack. Cool completely, then loosely cover in clingfilm and refrigerate for at least 1 hour or up to overnight.
- Allow the tart to sit at room temperature for about 10 minutes before serving; remove the flan ring and garnish with some softly-whipped cream, crème Anglaise or simply with a dusting of confectioners’ sugar.