Grapefruit Curd & Olive Oil Tart with Almond Crust

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Recipe for a 9 1/2" tart shell with a removable bottom.


Almond Crust
1 1/2 cup ground almond flour
1/2 cup all-purpose flour
1 stick + 1 Tbsp unsalted butter
3/4 cup slice almonds, toasted
1/4 cup granulated sugar
1/2 tsp kosher salt
1 egg yolk

Grapefruit & Olive Oil Curd
2 large grapefruits zested and juiced (1 1/2 cups)
1 1/2 cup granulated sugar
4 Tbsp cornstarch
4 whole eggs
4 egg yolks only
2 Tbsp unsalted butter
2 Tbsp fruity olive oil

Turn oven to 400 degrees.

To make the tart shell
1. Toast almonds either in the oven or over the stove until lightly brown. Do not burn.
2. Meanwhile, add all other ingredients to your food processor and pulse together. Add the toasted almonds as well. Pulse until mixture forms a ball of sorts. The mixture is stickier, or more wet, than my normal crust recipe. The almond flour absorbs the liquids differently than only all-purpose flour.
3. Wrap mixture in plastic and chill in the freezer for 30 mins until firm. The dough needs to be firm so you can push the dough evenly into the tart shell bottom and up the sides.
4. Push the dough into the shell with your fingers rather than rolling it out as the consistency is not conducive to rolling. Prick the shell with a fork all over and add parchment paper and your baking weights.
5. Bake with the weights for 15 minutes, remove, and continue baking the shell for another 10-15 minutes. You want the shell to be golden brown as you will not be baking further.

To make the grapefruit & olive oil curd
1. Zest the grapefruits and then juice them until you have 1 1/2 cups of fresh grapefruit juice.
2. In a separate bowl add the 4 whole eggs and 4 egg yolks only and whisk together.
3. In a cook pot over medium heat add the grapefruit juice, granulated sugar, grapefruit zest, cornstarch, and egg mixture and stir together. Keep stirring the entire time until the mixture comes to a light boil and continue cooking for 3-4 minutes. The curd will noticeably thicken. Turn off the heat and stir in the 2 tablespoons of unsalted butter and 2 tablespoons of olive oil.
4. Pour the grapefruit curd into the baked tart shell (still in the tart baking mold) and place in the refrigerator for several hours to firm up. Carefully remove the tart shell and decorate with powdered sugar.

Grapefruit & Olive Oil Curd recipe inspired by, Crust is original recipe. 


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