10 April 2017

No-Bake Grapefruit Mini-Tarts

No-Bake Grapefruit Mini-Tarts Recipe

In my quest to learn to like grapefruit, I have been searching Pinterest for grapefruit recipes to try. I came across the most delicious looking grapefruit curd tart recipe and I just had to try. SO over the weekend I went to the grocery store and stocked up on the ingredients needed plus a little extra in case I made some mistakes or wanted to change it up a bit.

No-Bake Grapefruit Mini-Tarts Recipe

I have never made a curd of any kind before, have you? It was such a big learning experience and I definitely learned that you have to be VERY careful not to heat the mixture at too high a temperature otherwise you will have clumpy curd later on :( This happened to me, but I figured out how to make it less clumpy so all turned out well.

My piping skills are very limited but I challenged myself with flowers since the inspiration recipe had piped flowers that were beautiful. I decided to not used crushed pistachios despite how pretty the green color looks contrasted against the orang-pink of the grapefruit curd. I didn't like the idea of something crunchy and am glad I skipped out on them.

No-Bake Grapefruit Mini-Tarts Recipe

I followed the grapefruit curd recipe almost exactly to Katie's from Butterlust that she shared on Lark & Linen except that I added two drops of red food coloring to push the pink color and after chilling I used a hand mixer on high speed to fully blend the grapefruit curd. I found this to make it shinier and more silky despite the chunks that had emerged during chilling in the fridge, used store bought grapefruit juice, and traded the sugar for Truvia. I decided to stick with classic whipped cream (it's too good) and opted for a graham cracker crust which added the perfect sweetness to the tarts.

No-Bake Grapefruit Mini-Tarts

Adapted from Lark & Linen

What You'll Need:

6 pre-made mini graham cracker crusts
2 cups no-sugar added grapefruit juice (I used Florida's Natural)
Zest of 1 grapefruit
1/2 cup Truvia baking blend sugar
10 TBS unsalted butter
4 egg yolks
4 eggs
pinch of salt
Red food coloring
1 cup whipping cream
2 TBS powdered sugar


In a small saucepan simmer grapefruit juice until liquid reduces by about half. 

While grapefruit juice simmers, in a small bowl add Truvia baking blend and grapefruit zest. Using your fingers massage the sugar with the zest. 

When the grapefruit juice is reduced, remove from heat and cool. To speed this process up, you can place in the fridge.

In a large mixing bowl cream sugar mixture and butter. Add in eggs and salt. Add the cooled juice and 2-3 drops of red food coloring, blend well. 

Now you will need to cook the curd over medium heat. In a large saucepan heat the curd whisking constantly until the mixture thickens. It should resemble pudding as it is just starting to set. It will take a while but keep whisking!

Immediately pour the curd into a glass bowl, cover, and place in the fridge to cool. It will take a while to cool. I let mine cool overnight.

When ready to serve, prepare whipped cream by combining whipping cream and powdered sugar. Whip until soft peaks form.

Beat on medium-high speed the grapefruit curd for a few minutes before filling the graham cracker crusts. This will help your curd look shinier and help eliminate clumping that may have formed.

Fill graham cracker crusts with grapefruit curd and top with whipped cream. You can also choose to decorate the mini-tarts with piped flowers, stars, ribbons, or other style. I served mine with a dollop of whipped cream on top of my flowers since I thought they needed more ;)

Makes 6 mini-tarts


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