A perfect tart with smooth consistency, and bursts of citrus.
Ingredients
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TART SHELL
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1½ cups all-purpose flour
½ cup + 1 tbsp butter, chilled & chopped
⅓ cup sugar
1 egg yolk
1 tbsp cold water
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GRAPEFRUIT CURD
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2 grapefruit
1 tablespoon grapefruit zest
¾ cup sugar
2 tsp corn flour
2 large eggs
2 large egg yolks
¼ cup unsalted butter, cubed
2 tablespoons lemon olive oil
Instructions
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TART SHELL
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In a food processor, combine flour, butter, and sugar, pulse until mixed.
Add in yolk and cold water, continuing to pulse until dough just forms together.
Knead dough on a floured surface until smooth, then shape into a disc and wrap with plastic wrap.
Place in the fridge for about 30 minutes until chilled.
Preheat oven to 400F.
Spread dough out in a 14 inch long pan (or large round tart pan), and chill for another 30 minutes.
Once chilled, add baking weights (or dried beans - we'll usually lay a layer of parchment, then the weights on top) on top of crust and bake for 12 minutes, remove weights and bake for another 5 minutes until golden brown.
Let cool completely
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GRAPEFRUIT CURD
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In a saucepan, add zest, ¾ cup juice from grapefruit, sugar, corn starch, eggs, and egg yolks.
Bring to a boil on medium heat, whisking constantly for about 2 minutes.
Remove sauce pan from heat, then stir in the butter and olive oil until smooth.
Pour into the shell, and refrigerate until set (at least 2 hours).
Once the tart has set, cut into slices and serve!
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/grapefruit-curd-olive-oil-tart/