This tart substitutes fresh-squeezed grapefruit juice for lemon, creating a tart custard complemented by sweet and airy meringue. Meringue on tart pictured was photographed prior to baking. Use your favourite pastry recipe or purchase pre-made tart shells.
1 1/3 cup sugar
1/3 cup cornstarch
2 cups pink grapefruit juice, fresh squeezed
juice of 1/2 a lemon, squeezed
1 Tbsp grapefruit zest
1/2 cup water
3 egg yolks, lightly beaten
2 Tbsp butter
24 pre-baked tart shells
6 egg whites
1/2 tsp cream of tartar
10 Tbsp sugar
- In a large saucepan whisk together sugar, cornstarch, fruit juices, zest, and water.
- Cook on medium heat while stirring until custard thickens and bubbles.
- Reduce heat to low and cook 2 more mins. Remove from heat.
- In a medium-sized bowl, stir 1/2 cup hot filling with egg yolks, return mixture to pan and bring to a gentle boil and cook for 2 more mins.
- Remove from heat and stir in butter. Pour filling into tart shells.
- Preheat oven to 300°F and place oven rack in bottom third.
- In a large bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually beat in sugar 1 Tbsp at a time, until stiff high peaks form and all sugar is dissolved.
- Fill a pastry bag with meringue and pipe on top of tarts.
- Bake for 20-25 minutes until meringue is slightly browned and custard is set.
- Cool on wire rack for 45 mins. Refrigerate for 3 hours before serving.
Yield 24 servings