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Grapefruit Custard Tart
Crostata Di Pompelmo
1/2 recipe Pie Dough (see page 222-223)
3 tablespoons apple jelly
1 cup milk
1/4 cup + 1 1/2 tablespoons sugar
3 egg yolks
1 teaspoon vanilla
2 tablespoons cornstarch
Serves 8 to 10
Line an 8 or o inch fluted tart pan with the pastry and prick the bottom with the tines of a fork. Cover the pie shell with plastic wrap and refrigerate for 30 minutes or more.
Preheat the oven to 375 F. Cut a square of lightweight aluminum foil 4 inches larger than the diameter of the pan. Line the unbaked pie shell with the aluminum foil, draping it over the top edge of the crust to keep it from browning too fast. Fill with beans or pie weights and bake for 15 minutes, then remove the foil and bake for another 10-12 minutes, until the crust is golden brown. Cool completely before filling.
For the Custard:
Heat the milk, 2 tablespoons of the sugar and the salt in a large saucepan, set on medium-high heat. While the milk is heating, beat the egg yolks with 2 tablespoons of the remaining sugar and the vanilla, until light yellow in color, about 2 minutes. Beat in the cornstarch a little at a time. Slowly drizzle the hot milk into to eggs, whisking constantly to keep the eggs from cooking.
When the milk has all been whisked in, pour the mixture back into the pan set on medium heat, whisking constantly until it begins to thicken, about 1 minute. Remove from the heat immediately and continue whisking until it has a thick pudding-like consistency, about 2-3 minutes. Let cool for 10 minutes, then pour into the prebaked pie shell and smooth the top.
Cut both ends from the grapefruit. Place the grapefruit, cut-side-down, on a cutting board. With a thin-bladed knife, cut down the sides of the grapefruit to remove the peel and pith. Don't worry if you cut away some of the flesh. Holding the grapefriut over a bowl, carefully cut down alongside the membrane between each section. Remove the whole sections to a strainer and drain well. Lay the sections on paper towels and pat dry before assembling the tart.
Preheat the broiler. Lay the grapefruit sections on the custard, beginning with a circle around the outside edge of the tart. Place the next circle inside the first and continue in this manner until the top has been covered. The pattern of the grapefruit will resemble a flower. Sprinkle the remaining sugar over the top of the tart and place under the broiler for 7-10 minutes until the grapefruit it beginning to brown on the edges. Let cool for 10 minutes.
Melt the apple jelly in a bowl in the microwave or in a small saucepan set on medium heat. Brush the top of the tart with the warm jelly and serve. Refrigerate if not serving immediately.
©2013 Nick Stellino Productions