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  • Writer's pictureTommy Centola

Grapefruit Tartlets

With summer around the corner, I thought a couple of citrus desserts would hit the spot.

2 cups sugar, divided

1/4 cups cornstarch

2 tablespoons grapefruit zest, divided

3/4 teaspoon kosher salt, divided

1 1/4 cups water

3/4 cup plus 1 tablespoon fresh grapefruit juice, divided

6 large egg yolks

2 tablespoons butter, softened

3 cups toasted pecans

6 tablespoons firmly packed light brown sugar

6 tablespoons butter, melted

1 teaspoon ground cardamon

3 large egg whites

In a medium saucepan, whisk together 1 cup sugar, cornstarch, 1 tablespoon zest, and 1/4 teaspoon salt. Add 1 1/4 cups water and 1 tablespoon grapefruit juice, whisking until smooth. Whisk in egg yolks. Cook over medium-high heat until thickened, about 8 minutes. Remove from heat, and stir in softened butter.

Line a baking sheet with plastic wrap. Pour curd onto prepared pan, and press another piece of plastic wrap directly onto surface to prevent a skin from forming. Place pan on a wire rack, and let stand until cooled to room temperature. Refrigerate until chilled.

Preheat oven to 350℉.

In the work bowl of a food processor, place pecans; process until finely ground. In a medium bowl, stir together ground pecans, brown sugar, melted butter, cardamom, and remaining 1/2 teaspoon salt. Press 5 tablespoons pecan mixture into bottom and up sides of each of 12 (4 1/2x2-inch) removable-bottom tartlet pans.

Bake for 20 minutes. Let cool on wire racks. Spoon curd into cooled tartlet shells.

In the top of a double boiler, whisk together egg whites and remaining 1 cup sugar. Cook over medium-high heat, whisking constantly, until sugar is dissolved. Stir in remaining 3/4 cup grapefruit juice and remaining 1 tablespoon zest. Transfer to the bowl of a stand mixer fitted with the whisk attachment, and beat at high speed until stiff peaks form, about 5 minutes. Transfer meringue to a piping bag fitted with a large rose tip. Pipe meringue onto cooled tartlets. Using a kitchen torch, brown meringue, if desired. Refrigerate until ready to serve. Serve tartlets with removable bottoms still intact.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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