SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Grapefruit Tart with Chocolate-Almond Crust

Makes: 12 servings
Prep 45 mins Chill 3 hrs Bake 375°F 12 mins
Grapefruit Tart with Chocolate-Almond Crust
Ingredients
  • 6  ounces  whole blanched almonds
  • 3  tablespoons  sugar
  • 1/4  cup  butter, melted
  • 3  ounces  semisweet chocolate, chopped
  • 1/2  cup  butter
  • 3/4  cup  sugar
  • 2  tablespoons  cornstarch
  • 1  teaspoon  finely shredded grapefruit peel
  • 1/2  cup  grapefruit juice
  • 1/2  cup  orange juice
  • 1/2  cup  whipping cream
  • 4  egg yolks, lightly beaten
  •  Whipped cream
  •  Grapefruit sections and/or unsweetened cocoa powder
Directions

1. Preheat oven to 375 degrees F. Place almonds in a blender or food processor. Cover and blend or process until ground. In a small bowl stir together ground almonds and the 3 tablespoons sugar. Drizzle with melted butter; toss gently to coat. Press mixture evenly onto bottom and up side of a 9- to 9-1/2-inch tart pan that has a removable bottom. Bake about 12 minutes or until golden. Cool on a wire rack.

2. In a small saucepan cook and stir chopped chocolate over low heat until melted. Spread melted chocolate over bottom of crust; set aside.

3. For filling, in a medium saucepan heat the 1/2 cup butter over medium heat until melted. In a small bowl combine the 3/4 cup sugar and cornstarch; stir into melted butter. Stir in grapefruit peel, grapefruit juice, orange juice, and cream. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into egg yolks. Add egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes.

4. Place saucepan in a large bowl of ice water and stir frequently until filling is cool. Pour filling into baked crust, spreading evenly. Cover surface with plastic wrap and chill for 3 to 4 hours or until set.

5. To serve, remove side of pan. Cut tart into wedges. Top each serving with whipped cream and grapefruit sections and/or cocoa powder. Makes 12 servings.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe