Winter Grapefruit Tart
Join Forks and Folly in a year-long journey of desserts in our #52WeeksofSweets! Kicking off with week one, we'll be making a Winter Grapefruit Tart, with a saltine cracker pie crust. Yum!
1 sleeve Saltine crackers crumbs (pulse in a food processor)
1 1/2 teaspoons chopped fresh thyme
1 1/2 cups granulated sugar, divided
7 tb. butter, melted
1/4 cup cornstarch
1/8 tsp. salt
1 3/4 cup grapefruit juice
1/4 cup fresh lemon juice
4 egg yolks
4 drops red food coloring
1/3 cup butter, cut into four pieces
1 cup whipping cream
3 tb. powdered sugar
- Preheat oven to 325 degrees. Stir together crackers, thyme, 1/4 cup of the regular sugar, and melted butter. Press into a greased 9" tart pan with a removable bottom. Bake in preheated oven for 15-17 minutes, until lightly golden.
- Meanwhile, combine cornstarch, salt and remaining granulated sugar in a medium saucepan. Whisk in juices, egg yolks and red food dye. Cook over medium whisking constantly, until boiling. Whisk an additional minute until smooth and thick. Remove from heat and whisk in butter.
- Pour into prepared pie crust and refrigerate between 4 and 12 hours.
- Beat cream and powdered sugar with a mixer until soft peaks form. Dollop on top of tart and serve immediately, garnished with grapefruit slices.
Recipe by Forks and Folly at http://forksandfolly.com/2017/02/52-weeks-sweets-winter-grapefruit-tart/