Grapefruit Custard Tart With Chocolate-Pecan Crust |
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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 10 |
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From the Inn at Little Washington. Note: the 2 t. unflavored gelatin creates a nice firm custard. If you prefer a looser custard, use the lesser amount of gelatin. Ingredients:
2 1/2 cups ground pecans (about 12 ounces whole pecans) |
1/3 cup sugar |
1/4 cup unsalted butter, melted |
2 ounces semisweet chocolate, melted (or more) |
1/4 cup unsalted butter |
3/4 cup sugar |
1/2 cup heavy cream |
2/3 cup fresh grapefruit juice (approx. the juice of 1 grapefruit) |
1/2 cup fresh orange juice |
4 eggs, lightly beaten |
1 grapefruit, zest of, grated |
1 -2 teaspoon unflavored gelatin |
whipped cream |
Directions:
1. Crust:.
2. In a small bowl, combine the pecans, sugar and melted butter.
3. Pat into a 9 glass pie dish. Chill for 30 minutes.
4. Preheat oven to 375°F.
5. Bake for 10 minutes. Set aside to cool to room temperature.
6. Spread the melted chocolate over the inside of the crust and set aside.
7. Custard Filling:.
8. In a 2-quart saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved.
9. Add the cream, 1/2 cup grapefruit juice, the orange juice, eggs and grapefruit zest.
10. Sprinkle the gelatin over the remaining grapefruit juice and set aside.
11. Cook the cream-citrus mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not allow it to boil.
12. Add the gelatin mixture and stir until dissolved.
13. Cool to room temperature.
14. Pour custard into the chocolate-coated crust and refrigerate until set, about 2 hours.
15. Serve with whipped cream.
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