Red Grapefruit Tart

So, I wanted to take a simple lemon bar recipe and make a few minor changes.  Red grapefruit juice and zest fill in for lemon.  One grapefruit provides more than enough juice.  (If it’s a big & juicy one, you’ll only need half.)  Then, I wanted to add flavor to the crust.  A basic graham cracker crust adds a bit of interest.  I was quite happy with the result.  But, it really needed a bit of Chantilly cream… next time.

Red Grapefruit Tart
makes one 8″ square tart

1 1/2 cup granulated sugar
1-2 tsp red grapefruit zest, finely grated
1/2 cup red grapefruit juice plus 3 Tablespoons
1 tsp vanilla extract
4 eggs
1/3 cup AP flour

For the graham cracker crust:

4 TBSP unsalted butter
1 1/4 cup graham cracker crumbs
2 TBSP granulated sugar

Grind graham cracker and sugar in a food processor until finely ground.  Pour crumbs directly into your tart pan (8×8 square or 8-9 inch round).  Drizzle crumbs with butter and combine with a fork.  When crumbs and butter are evenly combined, press the buttery crumbs flat into pan with your fingers or the bottom of a small glass.  Set aside.

In a food processor, grind sugar and zest to a fine powder.  Pour into a small mixing bowl and add  flour.  Stir to combine.  Then add, red grapefruit juice, 4 eggs, and vanilla extract.  Stir only enough to combine.  Pour mixture evenly over the tart crust.

Bake at 350 degrees for 20-25 minutes.  Let cool.  Dust with powdered sugar, if desired.