This recipe for Heidi's grapefruit tart features a bright, tart-sweet citrus curd filling and a luscious whipped cream topping. The pie uses the freshest grapefruit juice and incorporates a unique lemon olive oil called agrumato for an extra layer of flavor.
This recipe creates a bright, tart-sweet grapefruit pie with a luscious whipped cream topping. Pastry chef Hannah Ziskin of Quarter Sheets in Echo Park calls this pie “Heidi’s grapefruit tart ,” named after a neighbor whose trees bear exceptionally sweet, mellow grapefruits. The key to the perfect citrus curd filling lies in using plenty of grapefruit juice from the sweetest variety available, balanced with a touch of lime and lemon juice.
To control the tartness without overwhelming the taste, a small amount of citric acid and malic acid are used. These are readily available online and at specialty stores. The recipe also incorporates a unique ingredient: lemon olive oil known as agrumato, described as “one of the mother oils” at Quarter Sheets. This special oil is made by pressing olives and lemons together, and it adds an extra layer of flavor complexity to the pie. Agrumato is also available online and at specialty stores. The recipe begins by preparing a graham cracker crust. The crackers are finely ground into crumbs and combined with melted butter, pressed into a pie shell, and baked until set. The filling is made by whisking together egg yolks, grapefruit zest, condensed milk, grapefruit juice, lime juice, and lemon juice. The mixture is poured into the prebaked crust and baked until it reaches a consistent jiggle, similar to Jell-O. Once cooled, the pie is chilled in the refrigerator for several hours before being topped with a whipped cream mixture made from heavy cream, crème fraîche, powdered sugar, and salt
Grapefruit Tart Citrus Pie Whipped Cream Graham Cracker Crust Agrumato
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