Dessert Recipes Tasty Treats

Grapefruit Curd Tarts + Chamomile Whipped Cream


Hi there, Lark & Linen readers! Katie from Butterlust here, back to share another sweet treat with your beautiful faces. Today, we’re celebrating winter citrus. Whether you’re stuck under a pile of snow (like Jacquelyn and Sage), or sporting a tank top and wondering when February ended and summer began (like yours truly), the bright, refreshing colors and flavors of winter citrus are a seasonal indulgence to be taken advantage of.

grapefruit-tart-9856 grapefruit-tart-9858Sure, modern agriculture stocks our grocery shelves with lemons, limes and oranges year-round, but I find that this time of year citrus fruit have an extra sweetness, or should I say spark, that you don’t find in the dog days of summer. Fascinating how mother nature knows just what we need at times, isn’t it?


These grapefruit tarts are my homage to winter’s best. I kept the crust traditional — butter, sugar, all the good stuff and nothing too fancy, baked to a cookie-like golden brown — in order to let the grapefruit curd shine. And boy does it shine. The creamy, smooth custard features both grapefruit juice as well as zest for a deep citrus flavor and bright acidity, with just a touch of bitterness that adds a lovely complexity and bite.

grapefruit-tart-9886 grapefruit-tart-9897And oh my gosh, that color. You could choose to substitute lemon or orange here, but grapefruit’s beautiful coral flesh makes for the prettiest pink curd, don’t you think? As soon as I started editing these photos there were hearts in my eyes, I just can’t get enough of that rosy hue.

grapefruit-tart-9903-2For the finishing touches, I piped stars of lightly sweetened, chamomile-infused whipped cream on top of the tarts and sprinkled them with chopped pistachios. The whipped cream’s slightly herbal notes add a gentle contrast to the big, bold flavor of grapefruit so that in every bite you get the perfect balance of sweet, bitter, tart, creamy, crunchy and herbal. 

grapefruit-tart-9917 grapefruit-tart-9918


Grapefruit Curd Tarts with Chamomile Whipped Cream
Yields 5
Write a review
1080 calories
97 g
520 g
72 g
14 g
43 g
366 g
328 g
55 g
2 g
25 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1080
Calories from Fat 639
% Daily Value *
Total Fat 72g
Saturated Fat 43g
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Cholesterol 520mg
Sodium 328mg
Total Carbohydrates 97g
Dietary Fiber 2g
Sugars 55g
Protein 14g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the tart shells
  1. 1 1/2 cups all-purpose flour
  2. 1/2 cup confectioner's sugar
  3. 1/4 teaspoon salt
  4. 10 tablespoons unsalted cold butter, cubed
  5. 1 egg yolk
  6. 1 tsp pure vanilla extract
  7. 2 tablespoons ice water
For the grapefruit curd
  1. 2 cups grapefruit juice
  2. 1 cup granulated sugar
  3. 5 tablespoons grapefruit zest
  4. 10 tablespoons unsalted butter, at room temperature
  5. 4 large egg yolks, room temperature
  6. 4 large eggs, room temperature
  7. 1/4 teaspoon salt
For the chamomile whipped cream
  1. 1 cup heavy whipping cream
  2. 3 chamomile tea bags
  3. 2 tablespoons confectioner's sugar or honey
  4. chopped pistachios, for garnish
To prepare the tart shells
  1. Add the flour, confectioner's sugar and salt to the bowl of a food processor. Pulse to combine.
  2. Add the cubed butter and pulse until it is in mostly pea-sized pieces. Add the egg yolk, vanilla and water. Pulse until dough begins to come together.
  3. Pour out into a sheet of plastic wrap, knead into a disc, and wrap up tightly. Refrigerate for 30 minutes to an hour.
  4. When slightly chilled, roll the dough out until about 1/6-inch thick. Use a knife to cut out circle of dough that are about a half inch wider than the bottom of your mini tart pans.
  5. Press the dough circles into mini tart pans and cut any excess from the top. Use a fork to poke holes in the bottoms of the dough, and placed uncooked tarts into the freezer for 30 minutes.
  6. While in the freezer, preheat the oven to 375F. When chilled remove the tarts from the freezer. Press a sheet of foil onto the shells, shiny side down, and fill the foil with dry beans, rice, or pie weights. This will keep the dough from puffing up while baking.
  7. Bake the shells for 15-20 minutes, or until set and slightly golden. Remove the foil and weights and bake for another 5-10 minutes or until golden brown.
  8. Transfer baked shells to a cooling rack and let cool completely before filling.
To prepare the grapefruit curd
  1. Add the grapefruit juice to a medium saucepan over medium-high heat. Simmer until reduced by half, then remove from the heat to cool.
  2. In a medium bowl, combine the sugar and grapefruit zest. Use your fingers to massage the zest into the sugar. This will release all of the fragrant oils hiding in the grapefruit skin and result in a more flavorful curd.
  3. In the bowl of a stand mixer fitting with paddle attachment, or with an electric hand mixer, cream the sugar and zest mixture with the butter until fluffy. Add the egg yolks, eggs and salt and mix until combined. The mixture may look slightly curdled; this is okay. Add the cooled, reduced grapefruit juice and mix well.
  4. Add the mixture to a medium saucepan. Turn heat to medium and cook, whisking constantly, until the mixture thickens, usually about 10-15 minutes, sometimes longer. Just keep on whisking, it will come together! The curd is ready when it will coat the back of a wooden spoon, and is the thickness of warm pudding.
  5. Transfer the curd to a bowl and refrigerate until cooled.
  6. To assemble to tarts, divide the curd evenly among the prepared tart shells. Place in a 13x9 inch pan or similar container, cover so that the plastic wrap does NOT touch the top of the tarts, and refrigerate until chilled, preferably overnight.
To prepare the chamomile whipped cream
  1. Add the cream and tea to a small saucepan. Bring to a gentle simmer then remove from the heat. Pour into a glass container, tea bags and all, and place in the refrigerator to steep and chill, at least 4 hours, preferably overnight.
  2. When ready to whip, strain the cream into the bowl of a stand mixer fitted with whisk attachment. Add the confectioner's sugar and beat on high until thick.
  3. When ready to serve, pipe or scoop dollops of whipped cream onto the tarts and garnish with chopped pistachios.
  1. These tarts are best prepared the day before serving so they have plenty of time to chill in the freezer. To save time, make the infused cream the day before as well, and whip just before serving.
  2. You can use either fresh-squeezed or store-bought grapefruit juice for this recipe. If going with the latter, avoid juices with added sugar.
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  • Adrienne | Appetites Anonymous
    February 23, 2017 at 10:19 am

    These are beautiful!!! The chamomile whipped cream and crushed pistachios are just adorable! Love grapefruit too. Definitely making these soon! :)

    • Jacquelyn Clark
      February 23, 2017 at 11:34 am

      Aren’t they?! I would ALMOST feel guilty eating them. Katie kills this sort of thing. The best in the biz as far as I’m concerned!

  • Linda
    February 23, 2017 at 5:27 pm

    The recipe looks beautiful and delicious but how many tarts does the recipe actually make? Also, what program did you use to calculate the nutritional content?

    • Jacquelyn Clark
      February 27, 2017 at 10:49 am

      Hey Linda! Ugh please ignore the nutritional content. It’s in BETA on the recipe widget I use and it is ALWAYS wrong and completely inaccurate. The recipe makes 5 tartlets!

  • Liv Wan
    February 24, 2017 at 7:44 am

    These tarts are so pretty!!! I’m not a fan of grapefruit but this dessert is so pretty I definitely want to make it soon!! Thank you for sharing. ;)

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    February 24, 2017 at 8:18 am

    Seasonal fruits eaten in their season are the best… Your pics are stunning! Love the pretty pink grapefruit curd.

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    February 24, 2017 at 10:20 am

    You are one talented lady! I think I could tackle the grapefruit curd, but not so sure about the tart, and definitely couldn’t pipe the cream like that. Gorgeous! I wish I could make this as I love grapefruit!

    • Jacquelyn Clark
      February 27, 2017 at 10:27 am

      Hey, nobody would know if you used store bought tart shells ;) cheat cuts are totally acceptable every now and again!

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    February 24, 2017 at 10:28 am

    I want to live inside of one of these beauties. I love the idea of grapefruit curd – a natural progression from lemon curd for sure but I’d never even considered it!

    • Jacquelyn Clark
      February 27, 2017 at 10:10 am

      Right? I thought the same thing! Katie = genius

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    These are absolute beauties. I’m obsessed with grapefruit and I love the idea of making it into a tangy, slightly bitter curd for filling tarts. And that chamomile whipped cream?? I’m in love!

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      February 27, 2017 at 10:09 am

      Doesn’t it sound unreal? Katie is incredible. I’m planning on making these myself this weekend

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    February 25, 2017 at 4:27 pm

    These look beautiful! Have you ever tried to make these a week in advance and freeze them?

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    February 25, 2017 at 9:44 pm

    These are beautiful! I’d love to try making these with some beautiful blood oranges I have and infuse the whipped cream with cardamom instead! ♡

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    These look so tasty! I’m going to try making them today! I don’t have mini tart pans. Do you think Creme brûlée baking dishes would do alright? Any suggestions? =|

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    March 10, 2017 at 10:49 am

    I made this recipe last night for a work party today. I doubled the recipe so I would have a total of ten tarts. The tart recipe tastes wonderful! Although even though I chilled the dough in the freezer, it seemed to shrink a bit in the tart pans, which just made them more shallow and hold less curd. As for the grapefruit curd, I zested 8 grapefruit and used my juicer to get the most juice I could! I definitely see what you mean by the bitter and sweet taste. I am hoping the chamomile whipped cream compliments the bitterness once I whip it up! It has been steeping in the fridge overnight!

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      March 27, 2017 at 11:20 am

      Ahh you’ll have to let us know how it turned out in the end! Hopefully it was a hit :)

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    March 17, 2017 at 7:26 pm

    This recipe is so beautiful I want to cry. In this era of food-blogs all I see is the same recipes, same ingredients, booooring… But then this recipe popped up and all I want is to throw everything I’m doing away and bake these tarts. So innovative! I’ll definitely give it a try! Do you think it could work in cake-size?

    • Jacquelyn Clark
      March 27, 2017 at 11:08 am

      That’s so lovely to hear! I’m glad we could provide you with some inspiration :) I don’t see why it wouldn’t work in a full size tart pan (in lieu of little tartlets).

  • Beth B.
    March 22, 2017 at 4:55 pm

    Now I know what to do with the grapefruit sitting in my kitchen!!! YAY! Can’t wait to dig in to these, but they’re almost too pretty to eat :) Thanks!

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    Just curious was your curd that pale pink bc your grapefruit were bright ruby? I used ruby red grapefruits and my curd was more orange then pink!

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    I had a very difficult time with this crust. It would not hold together, kept breaking into pieces and I followed your instructions and they burned.

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    can I just say, I pinned all of the photos and have massive cravings! One of these certainly counts towards our 10 a day?

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    I don’t have the little tart pans, but I do have two regular (9 inch?) fluted tart pans. Do you know if the ingredient quantities might fill two regular pans?

  • Solène
    April 23, 2017 at 7:30 am

    I did this recipe yesterday and we all loved it! even if I had a hard time converting the measurements into European milliliters and grams (I’m French ;P) I am so going to try your other recipes! Thank you for sharing !!

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      April 28, 2017 at 10:38 am

      Oh I’m so glad! Thank you, Solene


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