Pink Grapefruit Curd and Meringue Tarts

     My obsession with grapefruit continues -- prompted in part by the giant bag of grapefruit residing in my refrigerator.  I don't need to say much about this dessert other than, it is now agreed upon as our family's favorite.  I gave my daughter one of the Pink Grapefruit Curd Tarts last night.  She reminded me she doesn't care for grapefruit, and then... she ate the entire tart and licked the plate!
     Eating the curd along with the juicy grapefruit segment is just fantastic... sweet and tart.  I used small rectangular financiers molds for my individual crusts, but the Pink Grapefruit Curd and Meringue Tart could also be made using a 9-inch round tart pan with a removable bottom. 

   
     Consider making this tart for a spring fête -- possibly Easter dinner.  Just find any excuse to make it.  It really is good... and, pretty!

FOR THE TART CRUST:
• 2 tablespoons sliced almonds
• 1 cup unbleached all-purpose flour
• 1/4 teaspoon salt
• 5 1/3 tablespoons cold, unsalted butter cut into cubes
• 3 tablespoons ice water
FOR THE CURD:
• 2 whole eggs
* 2 egg yolks
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 tablespoon grated grapefruit zest (from an organic grapefruit, if possible)
• 1/2 cup freshly squeezed ruby red grapefruit juice
• 6 tablespoons cold, unsalted butter, cut into cubes
FOR THE MERINGUE:
• 5 egg whites at room temperature
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
FOR ASSEMBLY:
• 10 grapefruit segments

TO MAKE THE CRUST:
1.  Pulse the almonds in the bowl of a food processor until ground.  Add the flour and salt and pulse to combine.
2.  Add the butter and pulse until the butter is the size of small peas.  Slowly add the ice water while pulsing.  When the dough just starts to come together, stop and transfer the dough to a sheet of plastic wrap.  Press the dough into a disc and wrap with the plastic.  Refrigerate for at least 2 hours.
3.  When ready to make the tart crust, remove dough from refrigerator; place on a work surface.  I roll my dough inbetween a flour-dusted sheet of waxed paper and plastic wrap.  If making a 9-inch tart crust, roll out the entire disc and fit into the tart pan.  If making individual tart shells, cut segments off of the dough, roll, and fit into the pans.  Prick the base of the tart crust(s) with a fork and place crusts in the freezer while the oven is preheating.
4.  Preheat the oven to 400˚F.  Remove the tart crust(s) from the freezer and line with aluminum foil.  Fill the foil-line shells with dried beans or rice to prevent the crust(s) from rising up during baking.  Place the tart pan(s) on the middle shelf of the oven and bake for 15 minutes.  Remove the foil and beans or rice, return the tart shells to the oven and continue to bake until golden brown.  Remove from the oven and set aside until ready to fill with curd.

TO MAKE THE CURD:
1.  In a 2-quart heavy saucepan, combine the whole eggs, egg yolks, salt, and sugar.  Whisk the mixture until smooth and light in color.  Add the grapefruit zest, juice, and butter.  Cook the mixture over medium heat, stirring constantly, until the butter melts.
2.  Reduce the heat to medium-low and continue to stir the mixture constantly with a wooden spoon until it thickens and coats the back of the spoon.  The curd is done when a finger drawn across the back of the spoon will leave a trail, about 5 minutes.  Remove from the heat.
3.  Pour the curd through a strainer to remove any lumps, then immediately fill the tart shell(s).  Chill until the curd has firmed.
ASSEMBLY:
Once the curd tarts have firmed up, place grapefruit segment(s) onto the tart.  Pipe with meringue (recipe below), and brown the meringue with a kitchen butane torch.  Return the tart(s) to the refrigerator until ready to serve.

TO MAKE THE MERINGUE:
1.  Place the egg whites, salt, and cream of tartar in the bowl of a mixer.  Mix the whites on medium-low until frothy, increase mixer speed and slowly add the sugar.  Whip on high until the meringue is thick and shiny.  It is now ready to use.

  TARTS ARE BEST EATEN and PLATES BEST LICKED, THE DAY THEY ARE MADE

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