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Grapefruit Custard Tart With Chocolate-Pecan Crust

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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.”
READY IN:
3hrs 20mins
SERVES:
8
YIELD:
1 tart
UNITS:
US

Ingredients Nutrition

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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