Citrusy Grapefruit Cream Tart is made with the best of the winter citrus produce. Grapefruit juice is combined with Heavy Cream and Sugar and poured in a crusty baked shortcrust pastry crust. This Grapefruit Tart is topped with sliced Almonds, Sugar Dusted Cranberries, Chopped Pistachios, and Mint Leaves. This vibrant and flamingo pink Citrusy tart is bursting with winter flavors which are so refreshing, especially during this cold time of the year.
Hey friends! How is this cold weather treating you! I am so excited for the holidays, and all the hullabaloo about Pumpkin Pie and everything Pumpkin Spice. However, I also love baking with Citrus at this time of the year. Isn't it just wonderful, how mother nature provides u with just what we want? If you've had too much sweet, a hint of citrus I all you need to rejoice in the summer vibes.
This Delicious Grapefruit Cream Tart is the best dessert perfect for Christmas or anytime during the winters. It's got that glossy shine over it which looks so good. Also, it's topped with all your favorite tropical nuts - Pistachios, Almonds, and of course that hint of mint, not only helps in making these look colorful but also makes these state amazing. Mint actually, provides a freshness to this Creamy Citrusy Tart.
And of course, that gorgeous Coral Pink color of the Grapefruit Cream filling is the prettiest Tart filling I have ever made. When this was getting prepared, I got so excited and couldn't wait to share it with you guys.
Let's talk taste
Ths Grapefruit Cream Tart is citrusy, sweet, bitter, creamy, and tarty. The lower crust is buttery and crunchy. While the Creamy filling is Tarty, sometimes bitter and of course Sweet because of the Heavy Cream. Also, I love the hints of Nuts and the freshness of Mint in every bite!
Ingredients I have used
- 1 cup Heavy Cream
- 1/2 cup Fresh Grapefruit Juice
- 1 cup Granulated Sugar
- 1 pinch Salt
- 2 tablespoon Cornstarch
- 1 homemade Pie or Pastry dough
- Pistachios, Almonds, Sugar Dusted Cranberries, and Mint Leaves for decoration
How to make Citrusy Grapefruit Cream Tart
- The first step to make the Grapefruit Tart is to make the creamy and citrusy filling. So, first, chop the Grapefruit and de-seed it. Juice the Grapefruit using a juicer and keep it aside.
- Now, take a deep saucepan. In that pour the Heavy Cream, Grapefruit Juice. Granulated Sugar and Salt. Stir over medium-low heat until combined. After about 2-3 minutes, add 2 tablespoon of Cornstarch and stir until combined. Once combined, the cream filling will thicken and stick to the spatula. This is your indication, that the Citrus cream filling is ready.
- Now, make the dough. You can learn how to make Pie dough here. The shortcrust Pastry dough is the same as pie dough. You will find me using those terms interchangeably, and that's because it's the same procedure to make these two.
- If you do not have time to make Pie crust at home, you can go-ahead, and buy a Pie crust from the store and then use it.
- Roll the dough over a floured surface. Wrap it around the rolling pin. Grease a 9-inch tart pan with cooking spray. Unwrap the Dough over it. Tuck in the sides. Line the crust with a Parchment Paper and fill it in with Almonds or Pie Weight or Dried Beans.
- Bake the Tart Crust for 12-15 minutes at 350F or 180C.
- Once baked, get it out of the oven. It should leave Pan. That's your indication that the Tart Crust is perfectly baked.
- Finally, pour the Citrusy Grapefruit Cream over the Baked Tart Crust. Evenly spread using a spatula. Decorate with chopped Almonds, Pistachios, Mint Leaves, and Sugar Dusted Cranberries. Pop it in the freezer for 3-4 hours or until it sets completely.
- After its completely set, cut it into slices and serve.
How to store leftover Tart?
You can store the Leftover Tart, by wrapping it up with Plastic food wrap and then again with Alulimuim wrap and store it in the fridge. This Tart can stay fresh in the fridge for up to 2 days or 48 hours.
I wouldn't recommend you to freeze this tart as over freezing the tart will make the crust soggy and when you thaw it, all of the fillings might just melt and flow out.
Can I make this ahead of time?
Well, you cannot make the Tart and then store it for days. However, you can prep the parts of this recipe and store it. I do it all the time, especially around the holidays.
You can store the Grapefruit Filling in the refrigerator for up to 3-4 days.
You can of course make the Tart dough in advance and then freeze it. Before reusing, thaw it overnight and then roll it out.
So, that's how you make this delicious Citrusy Grapefruit Cream Tart. I hope you liked this recipe and shall make it soon.
If you happen to make this recipe, then please find a moment to comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Citrusy Grapefruit Cream Tart
Ingredients
- 1 cup Heavy Cream 240ml
- ½ cup Freshly squeezed Grapefruit Juice 125ml or 4 fl. oz
- 1 cup Granulated Sugar 100gm or 3.55 oz
- 1 pinch Salt
- 2 tablespoon Cornstarch
- 1 9 inch Unbaked Tart crust *see notes below
- Chopped Almonds, Pistachios, Sugar Dusted Cranberries, and Mint leaves for decoration
Instructions
- In a deep saucepan pour the Heavy Cream, Freshly squeezed Grapefruit Juice. Granulated Sugar and a pinch of salt. Stir over medium heat until combined.
- Add Cornstarch and stir until it gets combined. After the Cornstarch gets combined, the filling will thicken. Once it starts to bubble, take it off the heat.
- Grease a 9-inch Removable Bottom Tart dish with cooking spray or butter. Transfer the rolled Tart crust over the tart dish. Press the bottom and the sides. Line with parchment paper and fill it in with Pie weight or dried Beans or Almonds. Bake this Tart crust for 12-15 minutes at 350F or180C. Once Baked, get it out of the oven and cool it down.
- Once the Tart crust has cooled down, pour the Citrus Filling in it. Evenly spread it using a spatula.
- Decorate the Top with Slices Almonds, Chopped Pistachios, Sugar Dusted Cranberries, and Mint Leaves. Freeze for 2-3 hours or until completely set. Once it's set, cut into pieces and serve.
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