Grapefruit Custard Tart With Chocolate-Pecan Crust

• Crust
• 2 1/2 cups ground pecans (about 12 ounces whole pecans)
• 1/3 cup sugar
• 1/4 cup unsalted butter, melted
• 2 ounces semisweet chocolate, melted (or more)
• Grapefruit Custard Filling
• 1/4 cup unsalted butter
• 3/4 cup sugar
• 1/2 cup heavy cream
• 2/3 cup fresh grapefruit juice (approx. the juice of 1 grapefruit)
• 1/2 cup fresh orange juice
• 4 eggs, lightly beaten
• 1 grapefruit, zest of, grated
• 1 -2 teaspoon unflavored gelatin
• whipped cream

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 375u0b0F.
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.

crust, ground pecans, sugar, unsalted butter, chocolate, unsalted butter, sugar, heavy cream, fresh grapefruit juice, orange juice, eggs, unflavored gelatin, whipped cream

Taken from www.food.com/recipe/grapefruit-custard-tart-with-chocolate-pecan-crust-349121 (may not work)