While this tart looks and tastes impressive, its preparation is simple. We started by making a pat-in-pan crust with melted butter. It came together quickly and required no rolling or chilling. After baking, the crust was flaky and tender yet still sturdy enough to hold the curd.
To capture the subtle floral notes of grapefruit in the curd, we used fresh juice and stirred in a large amount of zest. We also used a mix of whole eggs and yolks (instead of just yolks) to prevent the tart from tasting too eggy. And we added lemon juice for brightness.
