Grapefruit Tarts in a Gingersnap Crust
Source of Recipe
Cooking-Books
Recipe Link: http://cooking-books.blogspot.com/2008_10_01_archive.html
Gingersnap Crust
4 tablespoons melted butter
1 1/2 cups gingersnap crumbs (That's it!)
Combine the butter and the crumbs and press firmly into your tart pan. Bake for about 10 minutes in an oven preheated to 325, and let cool completely. Fill with leftover grapefruit curd and enjoy!
Grapefruit Curd
12 large egg yolks (hey, that works out well!)
1 cup superfine sugar
2 teaspoons grapefruit zest
3/4 cup fresh squeezed grapefruit juice
3 tablespoons fresh squeezed lemon juice
1 cup cold, unsalted butter cut into chunks.
You're going to make this in a double boiler, so get the water gently simmering in your pot and have a sieve placed over a bowl all ready and waiting for you. In the bowl of the double boiler whisk the egg yolks until they are foamy then whisk in the rest of the ingredients other than the butter.
Put the bowl on top of the simmering water and stir constantly. No, seriously, constantly. You don't want to end up with a bunch of cooked egg. Continue stirring until the mixture is thick enough to coat the back of a spoon, leaving a nice defined line when you draw your finger down it. This should take anywhere from 7-10 minutes.
Once thickened, pour the curd through the waiting strainer and into the bowl. Stir the butter into the warm curd a few pieces at a time until all the butter has been combined. The butter cooled the curd down to lukewarm for me, so at this point, I simply covered it with plastic wrap so that the wrap was touching the top of the curd (to prevent a skin) and put it in the fridge. Keep it refrigerated for at least 2 hours, and up to 8.
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