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Grapefruit Tart with Cantuccini base

Grapefruit tart with cantuccini base is just the right recipe for summer: a crispy base made of Italian cantuccini meets a fruity grapefruit filling made of fresh grapefruit juice.

Ingredients

For the base:

200 grams of cantuccini

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90 grams of butter

For the filling:

220 grams of sugar

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30 grams of starch
1/2 teaspoon salt

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500 ml grapefruit juice, freshly squeezed (about 4 large grapefruits)

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4 egg yolks
85g butter, diced

For the decoration

1 grapefruit
Shredded coconut or coconut flakes
Granola

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Preparation Method

For the base, chop 200g Cantuccini in a blender and place in a bowl. In a small pan over medium heat, melt 90g butter and add to the biscuit crumbs. Mix well until the crumbs have absorbed the butter well. Then press the mixture into the bottom and edges of a removable bottom mold* (20cm diameter) and place in the fridge.
For the filling, mix 220g sugar, 30g starch, and 1/2 teaspoon salt in a medium saucepan, then add 500ml freshly squeezed grapefruit juice and 4 egg yolks and mix well with a whisk. Bring to a boil over medium-high heat (level 6 out of 10 for me) while stirring, until the mixture thickens significantly. This takes about 10 minutes. Once the curd is simmering, stir for another 1 minute, remove the pan from the heat and add 90g of cubed butter. Keep stirring until the butter is melted and well incorporated.
Remove the pie base from the freezer, spread 2-3 tablespoons of curd on top, and spread lightly. Carefully spoon the remaining curd over it in circular motions and smooth it out. Leave the grapefruit pie in the fridge for at least 4 hours.
Before serving, slice 1 grapefruit and arrange the slices around the tart. Garnish with shredded coconut or coconut flakes and your favorite granola and serve immediately. Then store the tart in the fridge again.