Grapefruit Tarts Will Take Care Of All Your Dessert-For-Breakfast Needs

• 12 gingersnap cookies
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1 tablespoon turbinado sugar
• 1 tablespoon cornstarch
• 2 teaspoons water
• 1/8 teaspoon fine sea salt
• 1 1/2 cups fresh pink or red grapefruit juice (from 2 large grapefruits), strained of any excess pulp
• 6 large eggs
• 4 large egg yolks
• 1/2 cup sugar
• 1/8 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened, cut into pieces
• 2 tablespoons finely grated grapefruit zest
• 1 large, ripe pink grapefruit

1. Preheat the oven to 300u0b0F. Arrange the already-baked cookies on a baking sheet and bake until fragrant, 6 to 7 minutes; cool completely.
2. In a small (2-quart) saucepan, bring the grapefruit juice to a boil, then reduce the heat to medium-high and cook until the juice has reduced to 1/2 cup, pouring the liquid into a measuring cup every 5 minutes to check the amount, for 15 to 20 minutes. Remove from the heat and cool to room temperature in the saucepan, 30 minutes.

cookies, unsalted butter, sugar, turbinado sugar, cornstarch, water, salt, fresh pink, eggs, egg yolks, sugar, salt, unsalted butter

Taken from www.myrecipes.com/recipe/grapefruit-tarts-will-take-care-of-all-your-dessert-for-breakfast-needs (may not work)