Photo: Hector Manuel Sanchez; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Active Time
40 Mins
Total Time
4 Hours 52 Mins
Yield
Serves 8

How to Make It

Step 1

Preheat oven to 325°F. Stir together cracker crumbs, 1/4 cup of the granulated sugar, and melted butter in a small bowl. Press mixture into a lightly greased 9-inch fluted tart pan with removable rim, pressing evenly up sides and on bottom.

Step 2

Bake in preheated oven until crust is lightly browned, 12 to 14 minutes.

Step 3

Meanwhile, combine cornstarch, salt, and remaining 1 1/4 cups granulated sugar in a medium-size heavy saucepan. Whisk in juices and egg yolks. Using a small wooden pick, stir in a small amount of deep pink food coloring gel. Cook over medium, whisking constantly, until mixture comes to a boil. Boil, whisking constantly, 1 minute. Remove from heat; whisk in 1/3 cup butter pieces.

Step 4

Pour filling into prepared tart shell. Chill uncovered 4 to 24 hours.

Step 5

Beat cream with an electric mixer at medium-high speed until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop over tart. Top with quartered grapefruit slices.

Chef's Notes

For a pretty garnish, cut thin grapefruit half-moon slices; then make one incision from the center to the rind. Gently twist the center until it creates a helix-like shape. The slices will keep their shape once nestled into the whipped cream.

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