Grapefruit Custard Tart With Chocolate Pecan Crust Recipes

Steps:

• Crust:.
• In a small bowl, combine the pecans, sugar and melted butter.
• Pat into a 9" glass pie dish. Chill for 30 minutes.
• Preheat oven to 375°F.
• Bake for 10 minutes. Set aside to cool to room temperature.
• Spread the melted chocolate over the inside of the crust and set aside.
• Custard Filling:.
• In a 2-quart saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved.
• Add the cream, 1/2 cup grapefruit juice, the orange juice, eggs and grapefruit zest.
• Sprinkle the gelatin over the remaining grapefruit juice and set aside.
• Cook the cream-citrus mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not allow it to boil.
• Add the gelatin mixture and stir until dissolved.
• Cool to room temperature.
• Pour custard into the chocolate-coated crust and refrigerate until set, about 2 hours.
• Serve with whipped cream.

Steps:

• Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
• In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
• Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.

Steps:

• Make tart shells:
• Preheat oven to 350°F.
• Pulse pecans with brown sugar in a food processor until finely ground (do not allow to become a paste). Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.
• Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely. Carefully remove sides of pans, keeping shells on pan base.
• Make filling while shells cool:
• Simmer Port and jelly, stirring occasionally, until reduced to about 1 1/2 cups, about 30 minutes, then stir in lemon juice. Immediately toss grapes with 1 cup glaze in a large bowl until well coated, then mound in tart shells.
• Just before serving, drizzle tarts with more glaze and serve remainder on the side.

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
• For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
• Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.

Steps:

• For crust:
• Blend flour, sugar, and almonds in processor until nuts are finely ground. Using on/off turns, cut in butter until coarse meal forms. Add egg; blend just until dough forms. Gather dough into ball; flatten into disk, wrap in plastic, and chill 1 hour.
• Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom and trim edges. Refrigerate crust 1 hour.
• Preheat oven to 375°F. Bake crust until golden brown, about 17 minutes.
• For filling:
• Stir sugar and corn syrup in heavy small saucepan over medium-high heat until sugar dissolves. Boil mixture without stirring until syrup turns golden brown, swirling pan occasionally and brushing down sides often with wet pastry brush, about 4 minutes. Stir in 1 cup whipping cream (mixture will bubble vigorously). Stir until any caramel bits dissolve. Remove mixture from heat. Place milk chocolate and honey in medium bowl. Pour caramel over and whisk until chocolate is melted and mixture is smooth. Stir in chopped pecans. Transfer filling to crust. Chill until set, about 4 hours.
• Place bittersweet chocolate in small bowl. Bring remaining 1/3 cup cream to boil in small saucepan over medium-high heat. Pour over bittersweet chocolate; stir until melted and smooth. Pour chocolate mixture evenly over tart. Refrigerate until firm, about 1 hour. (Can be made 1 day ahead; keep refrigerated.) Cut tart into wedges and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
• In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.

Steps:

• Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.
• In the top of a double boiler, combine 2 ounces chocolate and butter over medium-low heat; cook until melted. Set aside to cool.
• Heat oven to 400 degrees. On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8 inch thick. Place dough in pan, and crimp edges. Chill 15 minutes.
• In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves.
• Pour filling into crust. Bake 20 minutes. Lower oven to 350 degrees and bake until filling has set, about 20 minutes. Sprinkle with remaining 2 ounces chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or creme fraiche.