Grapefruit Custard Tart With Chocolate-Pecan Crust

Recipe by swissms
READY IN: 3hrs 20mins
SERVES: 8
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust:
  • 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.
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