Naughty Little Tartlets

It’s starting to get hot and sweaty out here in Far West Texas; and when it gets sultry, I get in the mood for citrus. And while I prefer the tang of a good lime, Texas is certainly the place for some big juicy ruby red grapefruits. Being that I tend to lean towards the experimental type in the kitchen, I thought I would whip up something sweet, tangy, and creamy for this evening’s delight. Most of the desserts that came to mind tonight seemed boring, and didn’t offer the promise of much pleasure under the pressure of my rolling pin. But soon my mind wondered to the memory of my younger years, and my days of trying anything I could pick up on the street. I soon found myself craving the sticky sweet topping of a sinful Sunday tart in Florence. Now I’ve had my share of tarts, but never made one myself. So I mixed and matched some recipes from Saveur, Chow, and Betty Crocker, and this is my rendition of a naughty little tart:

Fresh Berry Tart with Grapefruit Custard

Ingredients:

Crust:

¾ c chilled butter

¼ c sugar

2 c flour

pinch of salt

ice water to mix

Filling:

¾ c fresh squeezed grapefruit

2 Tbsp grapefruit zest

½ c sugar

4 egg yolks

3 eggs

4 tbsp. unsalted butter, cut into 1⁄2" pieces and chilled

Directions

Custard:

1. Whisk together the sugar, grapefruit zest, egg yolks, and eggs in a 4-qt. saucepan.

2. Whisk in the grapefruit juice and cook, stirring, over medium heat, until the mixture begins to simmer and thicken.

3. Remove from heat; whisk in the butter 1 piece at a time until incorporated.

4. Strain the curd through a sieve set over a large bowl; press plastic wrap onto surface. Chill before using.

Crust:

1. In a mixer combine all dry ingredients and set speed to low

2. Add butter and mix until a crumbly mixture

3. Add water a little at a time until the dough is moist (YOU DON’T WANT IT STICKY!)

4. Hand knead into a ball, wrap in plastic, and let chill in the refrigerator for about an hour.

Assembly:

1. Divide crust into four equal balls.

2. Roll out crust and slump into oblong ramekins.

3. Bake at 375° for 15min or until edges are golden

4. Let crust chill on the counter until warm to the touch

5. Pour even amounts of custard into ramekins

6. Top with fresh berries (You can toss them in a bowl with honey before topping if you’d like)

7. Refrigerate until cool and ready to serve.

As evidenced by the photo, these little tarts turned out scrumptious. The grapefruit was pleasingly crisp and refreshing in the warm evening, and the butter crust just melted in my mouth. Nailed it!