GRAPEFRUIT CUSTARD TART WITH CHOCOLATE-PECAN CRUST
From the Inn at Little Washington. Note: the 2 t. unflavored gelatin creates a nice firm custard. If you prefer a looser custard, use the lesser amount of gelatin.
Provided by swissms
Categories Tarts
Time 3h20m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- In a small bowl, combine the pecans, sugar and melted butter.
- Pat into a 9" glass pie dish. Chill for 30 minutes.
- Preheat oven to 375°F.
- Bake for 10 minutes. Set aside to cool to room temperature.
- Spread the melted chocolate over the inside of the crust and set aside.
- Custard Filling:.
- In a 2-quart saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved.
- Add the cream, 1/2 cup grapefruit juice, the orange juice, eggs and grapefruit zest.
- Sprinkle the gelatin over the remaining grapefruit juice and set aside.
- Cook the cream-citrus mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not allow it to boil.
- Add the gelatin mixture and stir until dissolved.
- Cool to room temperature.
- Pour custard into the chocolate-coated crust and refrigerate until set, about 2 hours.
- Serve with whipped cream.
Nutrition Facts : Calories 706.5, Fat 60.8, SaturatedFat 24, Cholesterol 143.9, Sodium 51.7, Carbohydrate 45.5, Fiber 8.7, Sugar 32, Protein 11.3
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