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
- Crust:
- In a small bowl, combine the pecans, sugar and melted butter.
- Pat into a 9" glass pie dish. Chill for 30 minutes.
- Preheat oven to 375u0b0F.
- Bake for 10 minutes. Set aside to cool to room temperature.
- Spread the melted chocolate over the inside of the crust and set aside.
- Custard Filling:
- In a 2-quart saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved.
- Add the cream, 1/2 cup grapefruit juice, the orange juice, eggs and grapefruit zest.
- Sprinkle the gelatin over the remaining grapefruit juice and set aside.
- 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.
- Add the gelatin mixture and stir until dissolved.
- Cool to room temperature.
- Pour custard into the chocolate-coated crust and refrigerate until set, about 2 hours.
- 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)