1/2 Photos of Grapefruit Custard Tart With Chocolate-Pecan Crust
3 hrs 20 mins
From the Inn at Little Washington. Note: the 2 t. unflavored gelatin creates a nice firm custard. If you prefer a looser custard, use the lesser amount of gelatin.
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- 2 1/2 cups ground pecans (about 12 ounces whole pecans)
- 1/3 cup sugar
- 1/4 cup unsalted butter, melted
- 2 ounces semisweet chocolate, melted (or more)
Grapefruit Custard Filling
- 2In a small bowl, combine the pecans, sugar and melted butter.
- 3Pat into a 9" glass pie dish. Chill for 30 minutes.
- 4Preheat oven to 375°F.
- 5Bake for 10 minutes. Set aside to cool to room temperature.
- 6Spread the melted chocolate over the inside of the crust and set aside.
- 7Custard Filling:.
- 8In a 2-quart saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved.
- 9Add the cream, 1/2 cup grapefruit juice, the orange juice, eggs and grapefruit zest.
- 10Sprinkle the gelatin over the remaining grapefruit juice and set aside.
- 11Cook the cream-citrus mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not allow it to boil.
- 12Add the gelatin mixture and stir until dissolved.
- 13Cool to room temperature.
- 14Pour custard into the chocolate-coated crust and refrigerate until set, about 2 hours.
- 15Serve with whipped cream.
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Nutritional Facts for Grapefruit Custard Tart With Chocolate-Pecan Crust
Serving Size: 1 (158 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 706.5
- Calories from Fat 547
- Total Fat 60.8 g
- Saturated Fat 24.0 g
- Cholesterol 143.8 mg
- Sodium 51.6 mg
- Total Carbohydrate 45.5 g
- Dietary Fiber 8.6 g
- Sugars 31.9 g
- Protein 11.3 g
The following items or measurements are not included:
grapefruits, zest of