Prepare to embark on a culinary adventure that will tantalize your taste buds and transform your dessert game forever! This French-inspired Grapefruit and Pistachio Tart is not just a dessert—it's a symphony of tangy, creamy, and crunchy flavors that will make your guests wonder if you've secretly trained in a Parisian patisserie. With its vibrant grapefruit filling and nutty pistachio topping, this tart is the perfect balance of sophistication and pure deliciousness that will elevate any dining experience from ordinary to extraordinary.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pre-made tart shell
- 2 grapefruits, juiced and zested
- 1/2 cup sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the tart shell will bake evenly and become golden brown.
- Place the pre-made tart shell on a baking sheet for easy handling. This will also catch any spills during baking.
- In a medium mixing bowl, zest the grapefruits using a microplane or fine grater. Be careful to only remove the outermost layer of the peel, avoiding the bitter white pith underneath.
- After zesting, cut the grapefruits in half and juice them, discarding any seeds. You should have about 1/2 cup of grapefruit juice.
- In a separate large mixing bowl, combine the sugar and eggs. Whisk together until the mixture is smooth and pale in color, about 2-3 minutes.
- Gradually add the grapefruit juice and zest to the egg and sugar mixture, whisking until well combined.
- Next, gently fold in the heavy cream until the mixture is smooth. Be careful not to overmix, as you want to keep the mixture light and airy.
- Pour the grapefruit filling into the prepared tart shell, spreading it evenly with a spatula.
- Sprinkle the chopped pistachios evenly over the top of the tart filling, adding a nice crunch and flavor contrast.
- Carefully place the baking sheet with the tart into the preheated oven and bake for about 25 minutes, or until the filling is set and the edges of the tart shell are golden brown.
- Once baked, remove the tart from the oven and allow it to cool on a wire rack for about 10-15 minutes.
- After cooling, you can refrigerate the tart for at least 30 minutes to allow it to set further, making it easier to slice.
- To serve, slice the tart into 8 equal pieces. You can garnish each slice with additional chopped pistachios or a sprig of mint, if desired.
- Enjoy your refreshing grapefruit and pistachio tart with a cup of tea or coffee!
Tips
- Always use fresh grapefruit for the most vibrant and intense citrus flavor. The zest is key to building depth in your tart.
- When whisking eggs and sugar, aim for a pale, fluffy mixture—this creates a lighter, more delicate filling.
- To prevent a soggy bottom, consider blind-baking your tart shell for 10 minutes before adding the filling.
- Use a microplane for zesting to get fine, delicate zest without the bitter white pith.
- Allow the tart to cool completely before slicing to ensure clean, beautiful cuts and a perfectly set filling.
- For an extra touch of elegance, garnish with fresh mint leaves or a light dusting of powdered sugar before serving.
- This tart is best served chilled, so don't hesitate to prepare it a day in advance for stress-free entertaining.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 6g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 110mg
