Tangy Grapefruit Tart

Start with a purchased crust, then fill it with a luscious grapefruit curd and top things off with toasted coconut and chopped pistachios.

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  • Makes: 10 servings
  • Prep: 30 mins
  • Bake: 5 mins 400°F
  • Cool: 30 mins

Tangy Grapefruit Tart

Directions

  1. Preheat oven to 400 degrees F. Lightly brush crust with egg white. Bake for 5 minutes or until lightly browned; set aside to cool. In a medium saucepan stir together the sugar and cornstarch. Add the juice; cook and stir over medium heat until thickened and bubbly. Gradually whisk half of the mixture into the egg yolks. Return mixture to saucepan. Cook and stir constantly until mixture boils gently. Cook and stir for 2 minutes more. Remove from heat. Add butter and stir until melted. Stir in food coloring. Pour mixture into prepared crust. Cover loosely and chill for 4 to 6 hours or until set. Top with coconut and pistachios.
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Nutrition Facts (Tangy Grapefruit Tart)

  • Per serving:
  • 262 kcal ,
  • 14 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 74 mg chol. ,
  • 170 mg sodium ,
  • 34 g carb. ,
  • 1 g fiber ,
  • 24 g sugar ,
  • 3 g pro.
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