Ingredients

The following ingredients have 9 Servings
  • 8 phyllo pastry (thawed, covered with damp kitchen towel)
  • 1/3 cup butter (melted)
  • 2 teaspoons sugar
  • 1-1/4 cup sugar
  • 6 egg yolks
  • juice and zest from 1 Florida grapefruit (or 1/2 cup of juice)
  • 1 tablespoon lemon juice (I used a Meyer lemon)
  • 1 teaspoon lemon zest (I used a Meyer lemon)
  • 10 tablespoons unsalted butter (cut into squares)

Instruction

  • Make the grapefruit curd: In a medium saucepan, combine the juices, zest, sugar, and egg yolks in a saucepan. Cook over medium heat while stirring constantly with a whisk or spatula. Cook until the sauce thickens, enough to coat the spatula or the back of a spoon.
  • Remove from the heat and add the butter one piece at a time, stirring until fully melted between each piece. Strain the curd through a fine-mesh sieve into a large jar or bowl and cover with plastic wrap or the lid. Allow to cool fully before using in tarts or store in the refrigerator for up to 1 week.
  • For the phyllo tarts: Make sure to keep unused phyllo dough covered with damp cloth. Stack 4 sheets of phyllo dough, brushing each sheet with melted butter before and sprinkle with sugar between each layer. Cut stack into squares. Arrange 2-3 squares in a muffin cup so that it drapes nicely or shape into hearts. Repeat process with remaining sheets of dough.
  • Bake in a preheated 375º oven for 6-8 minutes. Cool completely.
  • Fill with cooled grapefruit curd. Top with grapefruit segment or any other fruit.