You guys!

This amazing twist on the classic lemon curd tart has me thinking that I might never go back.  The sweetness is unmatched! 

And the addition of pistachios to the graham cracker crust creates a fabulous crunch.  The contrast of the smooth texture of the grapefruit curd along with the crunchy, buttery crust makes me want to add this to my dessert menu on the daily.  

I ended up topping the tart with a pistachio “dust”  

I just used what I had left over from pulverizing the pistachios for the crust ingredients, and it worked out great!  Gives the tart a finished look and a beautiful presentation.

First and foremost, we start with fresh, ripe California grapefruit.  I hand-squeezed 3 and that gave me enough juice (1.5 cups) for the recipe

Start by adding your crust ingredients to individual tart pans.  

Add the grapefruit juice to a saucepan with sugar and cornstarch and stir until thickened and bubbling

Beat three egg yolks and temper the eggs with a bit of the hot grapefruit mixture

Add the entire egg mixture to the grapefruit in the saucepan and stir until bubbling.  Then stir in the butter

The egg does make the curd more yellow and I wanted it to resemble the grapefruit color a bit more, so I added a few drops of natural red food coloring to the bowl

Divide the batter between the 4 individual pre-baked tart crusts

Place in the refrigerator for at least 4 hours before serving

Dust the tops with more crushed pistachios and enjoy!

Just look at those crunchy bits of pistachios in the crust!  So amazing!!

Here is the recipe for ya!

GRAPEFRUIT TART WITH PISTACHIO CRUST

CRUST

•  1 ¾ cup graham cracker crumbs (one packaged sleeve)
• 1/3 cup pistachios
•  ¼ cup granulated sugar
•  ¼ teaspoon salt
•  ⅓ cup unsalted butter, melted

FILLING

• 3 large grapefruit, juiced, about 1.5 cups
•  ¾ cup sugar
•  3 tablespoons cornstarch
•  3 large egg yolks
•  6 tablespoons butter, cut in cubes
• 3 drops natural red food coloring

Preheat oven to 400

Place the crust ingredients, except for the butter, in a food processor and combine until thoroughly combined.  While the processor is still running, stream in the melted butter until mixture is wet.  Press into greased tart pans and bake for about 8 minutes, or until cooked through.

In a medium saucepan set over medium heat, combine the sugar with the cornstarch and add in the juice. Cook, stirring, until thickened and bubbly. Whisk in a few tablespoons of the hot mixture into the egg yolks to temper the eggs. Return the egg mixture to the saucepan and cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and add in the butter pieces. Whisk until melted. Stir in food coloring.

Pour the mixture into the cooled crust and smooth the top. Chill in the fridge for at least 4 hours before serving. To serve, top with more crushed pistachios.