Recipe by swissms
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.
Top Review by Sydney Mike
Absolutely great tart, but then I'm a big fan of both citrus & chocolate, so when I can serve something like this, it's well worth the making! I did include the extra gelatin in this wonderful keeper of a recipe! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
- 591.47 ml ground pecans (about 12 ounces whole pecans)
- 78.07 ml sugar
- 59.14 ml unsalted butter, melted
- 56.69 g semisweet chocolate, melted (or more)
Grapefruit Custard Filling
- 59.14 ml unsalted butter
- 177.44 ml sugar
- 118.29 ml heavy cream
- 158.51 ml fresh grapefruit juice (approx. the juice of 1 grapefruit)
- 118.29 ml fresh orange juice
- 4 eggs, lightly beaten
- 1 grapefruit, zest of, grated
- 4.92-9.85 ml unflavored gelatin
- whipped cream
Directions See How It's Made
- In a small bowl, combine the pecans, sugar and melted butter.
- Pat into a 9" glass pie dish. Chill for 30 minutes.
- Preheat oven to 375°F.
- Bake for 10 minutes. Set aside to cool to room temperature.
- Spread the melted chocolate over the inside of the crust and set aside.
- Custard Filling:.
- In a 2-quart saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved.
- Add the cream, 1/2 cup grapefruit juice, the orange juice, eggs and grapefruit zest.
- Sprinkle the gelatin over the remaining grapefruit juice and set aside.
- Cook 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.
- Add the gelatin mixture and stir until dissolved.
- Cool to room temperature.
- Pour custard into the chocolate-coated crust and refrigerate until set, about 2 hours.
- Serve with whipped cream.