Prep 3 hrs
Cook 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.
- 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
- 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.
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]
Wow!!! This is unique and yummy!! I love the crust on this, it comes together perfectly and has a wonderful rich flavor and it's flourless!!! I ran my pecans in the food processor then I added the sugar to that and whirred them to blend together. The custard is really good, it is not too eggy, which I don't like in custard. Grapefruit custard has a really interesting flavor, the very tart flavor of the grapefruit is gone when you add the cream to it. It was like the flavor of grapefruit without the sourness or tartness of grapefruit so it is definitely a new flavor experience!! I already had some leftover chocolate melted from another cooking project so I just melted it back down for my crust. I love the chocolate layer idea, not only does it give great flavor,,,it serves as a barrier between the crust and the custard to keep the crust from going soggy. Really enjoyed making and tasting this recipe, thanks for posting!!!