• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Live to Sweet
  • Contact
  • About
    • About
    • Privacy Policy
  • Recipe Index
  • Work with Me
menu icon
go to homepage
  • Recipe Index
  • About
  • Shop
  • Subscribe
  • Contact
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Shop
    • Subscribe
    • Contact
    • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes » Tarts

    Ginger Grapefruit Tart

    March 4, 2021 by Amee 6 Comments

    Jump to Recipe Print Recipe

    Sometimes you see the same flavor profiles over and over again. For good reason, of course. I mean, it's hard to beat chocolate and peanut butter. Or strawberries and lemon. For a fun new flavor twist, give this Ginger Grapefruit Tart a try!

    Ginger Grapefruit Tart

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    This Ginger Grapefruit Tart has a sweet pastry crust flavored with both grapefruit zest and ground ginger. The filling is a sweet-tart grapefruit curd, then the whole thing is topped with toasted honey meringue and crystallized ginger. It's a sweet-tart-spicy flavor bomb!

    If you enjoy this recipe, check out the posts for my Orange Upside Down Cake, Orange Shortbread Cookies with Cranberry Glaze, and Caramel Ginger Date Cake!

    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • FAQ
    • Other Recipes You May Like
    • Ginger Grapefruit Tart
    • 💬 Comments
    Ginger Grapefruit Tart

    Ingredients

    Here's everything you need to make this tart, plus a little bit about why I chose the ingredients or what they actually do in the recipe. You can find the measurements for each ingredient in the recipe card, below.

    Sweet Pastry Ingredients

    • Unsalted Butter - For moisture and richness; unsalted so that you control the amount of salt in the recipe. You want your butter to be softened before you begin.
    • Sugar - For sweetness and keeping the crust moist.
    • Salt - Helps to balance and enhance the flavors of the crust.
    • Egg - For moisture and structure. You want your egg to be at room temperature.
    • Grapefruit Zest - For amazing, fresh flavor!
    • Pastry Flour - Provides structure for the crust. Using pastry flour ensures a very tender crust! You can substitute with all-purpose flour, but the crust will not be as tender.
    • Ground Ginger - For flavor.

    Grapefruit Curd Ingredients

    • Sugar - For sweetness.
    • Cornstarch - To help the curd thicken.
    • Grapefruit Juice - For flavor and color. You will need 4-5 grapefruit.
    • Egg Yolks - For moisture, thickening, and richness. (Hint: You'll use the whites for the meringue, so make sure to save them!)
    • Unsalted Butter - For richness and flavor. You want the butter to be diced and softened before adding it to the warm curd so that it incorporates better.

    Honey Meringue/Garnish Ingredients

    • Egg Whites - The main component in the meringue, the egg whites get light and fluffy when whipped. You want your egg whites to be at room temperature for the fluffiest meringue.
    • Honey - For sweetness and lovely flavor.
    • Sugar - For sweetness, and helps to stabilize the meringue so it doesn't collapse.
    • Vanilla Bean Paste - For flavor. I enjoy the flavor of vanilla bean paste and love the little black flecks that it leaves in baked goods. <3 If you'd rather substitute, you can use an equal measure of vanilla extract.
    • Crystallized (Candied) Ginger - For texture, flavor, and visual interest. I used the candied ginger as a garnish, but you can skip it if it's not something you'd love.
    Ginger Grapefruit Tart

    Instructions

    Here's how you put it all together! This is a high-level description of what you need to do. Check the recipe card (below) for more detail!

    Making the Tart Crust

    • Combine butter, sugar, and salt and mix until light and fluffy.
    • Add egg and orange zest, mixing to incorporate.
    • Add the pastry flour and ground ginger. Mix just until the dough starts to come together.
    • Turn the dough out onto a lightly floured surface and knead until the dough is smooth. Refrigerate 30 minutes.
    • After chilling, roll the dough out and line the tart pan. Dock the dough with a fork and freeze 20 minutes.
    • Remove crust from the freezer, line with foil or parchment paper, and fill with pie weights. Bake crust until golden, then cool completely on a wire rack.
    Collage of Spring desserts.

    Sign up!

    Never miss a recipe! Sign up as a Live to Sweet VIP and receive a weekly newsletter with recipes and tips--no spam ever! Sign up here

    Making the Grapefruit Curd

    • Place the egg yolks in a heatproof bowl. Beat the yolks and set aside.
    • In a saucepan, combine the sugar and cornstarch, whisking to break up any lumps.
    • Add grapefruit juice and water to the sugar mixture, whisking to ensure the mixture is smooth. Cook over medium-high heat until bubbly and thick, stirring constantly.
    • Take about a cup of the hot grapefruit mixture and slowly drizzle into the beaten yolks, whisking constantly. Once combined, Pour the yolk mixture into the pan.
    • Continuing to stir constantly, bring the curd to a gentle boil, then allow to cook for an additional 2 minutes. Remove the pan from the heat and add the butter, whisking until it is incorporated.
    • Pour the curd into the baked and cooled crust.
    • Chill the tart until the filling has set, at least four hours, but overnight is better.

    Hint: If you're worried about lumps or see a stray bit of scrambled egg, you can strain the curd through a fine mesh strainer into the crust.

    Making the Honey Meringue

    • In a large heatproof bowl, whisk all meringue ingredients. Place the bowl over a saucepan of simmering water.
    • Whisking constantly, warm the mixture to 160° F.
    • Transfer the mixture to the bowl of a stand mixer and whip using the whisk attachment until it reaches medium-stiff peaks.
    • Pipe or spoon the meringue on top of the chilled tart. If desired, toast the meringue and sprinkle crystallized ginger over the top.
    Ginger Grapefruit Tart

    Equipment

    Here are a few things that I used to make this tart that you may find helpful:

    • Tart Pan - I used a 9" tart pan with removable bottom for this recipe. I prefer a pan that is lighter in color (as opposed to the darker, non-stick pans) because the crust browns more slowly.
    • Microplane Zester - Most people already have a zester or grater of some kind, but this one is my favorite.
    • Pie Weights - Pie weights help when blind-baking a crust, helping to keep the dough from rising/getting bubbles as it bakes. This makes sure that you have the room that you need for filling. You can buy actual pie weights if you'd like, but I just use dried black beans. They're cheap and you can use them over and over again. 
    • Kitchen Torch - I use a kitchen torch to toast my meringue. If you don't have a torch, you can put the tart under the broiler, just don't take your eyes off it for a second! I prefer the torch, since it gives more control over the toasting.
    Ginger Grapefruit Tart

    Storage

    The baked and cooled crust will keep, well wrapped, at room temperature for up to two days.

    The grapefruit curd can be kept in the refrigerator for up to three days, or frozen for up to three months.

    I don't suggest filling the crust with the curd or making/adding the meringue until you're within 2-3 hours of when you plan to serve the tart, so you don't end up with deflated/dried out meringue or a soggy crust.

    Once fully assembled, the tart will keep in the refrigerator for up to three days, though it's best the day it was assembled.

    FAQ

    Can I make this Ginger Grapefruit Tart in advance?

    Yes! Check the "Storage" section, above, for more details!

    Ginger Grapefruit Tart

    I think anyone who loves grapefruit will absolutely love this tart! I, myself, have never been a huge fan of grapefruit, and still really enjoy the mix of flavors and textures in this tart! <3

    Other Recipes You May Like

    • Caramel Ginger Date Cake
    • Orange Upside Down Cake
    • Ginger Carrot Cupcakes
    • Collage of four unique desserts.
      40+ Unique Desserts

    Grapefruit curd adapted from Taste of Home (link here).

    Ginger Grapefruit Tart

    Amee
    Grapefruit rarely get the spotlight, but it's all about the sweet-tart grapefruit in this Ginger Grapefruit Tart! A sweet, grapefruit-and-ginger pastry crust filled with grapefruit curd and topped with toasted honey meringue and crystallized ginger!
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Tarts
    Servings 8 slices
    Prevent your screen from going dark while you bake!

    Ingredients
      

    Sweet Pastry:

    • ½ cup unsalted butter, softened
    • ¼ cup sugar
    • pinch salt
    • 1 egg, at room temperature
    • 1 tablespoon grapefruit zest
    • 1½ cups pastry flour (see note)
    • 2 teaspoon ground ginger

    Grapefruit Curd:

    • 1⅓ cups sugar
    • ⅓ cup cornstarch
    • 2 cups grapefruit juice (from 4-5 grapefruit)
    • ¾ cup water
    • 3 egg yolks
    • 2 tablespoon unsalted butter, diced and softened

    Honey Meringue:

    • 3 egg whites, at room temperature
    • 3 tablespoon honey
    • 3 tablespoon sugar
    • 1½ teaspoon vanilla bean paste (see note)
    • pinch salt

    Topping:

    • crystallized ginger, finely chopped (if desired)

    Instructions
     

    For pastry:

    • In the bowl of a stand mixer, combine butter, sugar, and salt. Mix on low speed just until combined, then increase speed to medium and beat until light and fluffy. Scrape down the sides of the bowl.
    • Add egg and orange zest, mixing to incorporate. Scrape down the sides of the bowl.
    • With the mixer on low speed, add the pastry flour and ground ginger. Mix just until the dough starts to come together.
    • Turn the dough out onto a lightly floured surface and knead a few times (the more you handle the dough, the less tender it will be!) until the dough is smooth. Form the dough into a disk, wrap in plastic, and refrigerate 30 minutes.
    • Spray 9" tart pan (see note) with nonstick spray. Set aside. Once the dough has chilled, place on a lightly floured surface and roll to about ⅛" thick and about 1" larger than the pan you are using.
    • Roll dough up onto the rolling pin, position next to pan, and then unroll the pastry into the pan. Avoid stretching the dough, as it can cause it to shrink while baking. Trim the edges of the dough. Patch any tears or holes in the dough with the excess.
    • Dock the dough with a fork and freeze 20 minutes. While the dough is chilling, preheat oven to 375° F.
    • Remove crust from the freezer, line with foil or parchment paper, and fill with pie weights (see note). Bake crust 18 minutes, then remove the foil/parchment and pie weights. Return to the oven to bake an additional 8-10 minutes, or until golden. Allow crust to cool completely on a wire rack.

    For Curd:

    • Place the egg yolks in a medium heatproof bowl. Beat the yolks and set aside.
    • In a medium saucepan, combine the sugar and cornstarch, whisking to break up any lumps.
    • Gradually add the grapefruit juice and water to the sugar mixture, whisking to ensure the mixture is smooth. Cook over medium-high heat until bubbly and thick, stirring constantly. Reduce the heat and cook two minute longer, still stirring.
    • Take about a cup of the hot grapefruit mixture and slowly drizzle into the beaten yolks, whisking constantly. This will temper the eggs so they don't scramble. Once combined, Pour the yolk mixture into the pan.
    • Continuing to stir constantly, bring the curd to a gentle boil, then allow to cook for an additional 2 minutes. Remove the pan from the heat and add the butter, whisking until it is incorporated.
    • Pour the curd into the baked and cooled crust. (If you're worried about lumps or see a stray bit of scrambled egg, you can strain the curd through a fine mesh strainer into the crust.)
    • Chill the tart until the filling has set, at least four hours, but overnight is better.

    For Meringue:

    • In a large heatproof bowl, whisk all meringue ingredients. Place the bowl over a saucepan of simmering water, taking care that the water doesn't touch the bowl.
    • Whisking constantly, warm the mixture to 160° F, about 8-10 minutes.
    • Transfer the mixture to the bowl of a stand mixer and whip using the whisk attachment until it reaches medium-stiff peaks.
    • Pipe or spoon the meringue on top of the chilled tart. Toast the meringue, if desired (see note). If desired, sprinkle chopped crystallized ginger over the top.
      Enjoy!

    Notes

    Note on pastry flour: Pastry flour ensures a very tender crust! If you choose not to use pastry flour, you can use all-purpose flour, but the crust will not be as tender.
    Note on tart pan: I used a 9" tart pan with removable bottom for this recipe. I prefer a pan that is lighter in color (as opposed to the darker, non-stick pans) because the crust browns more slowly. 
    Note on pie weights: Pie weights help when blind-baking a crust, helping to keep the dough from rising/getting bubbles as it bakes. This makes sure that you have the room that you need for filling. You can buy actual pie weights if you'd like, but I just use black beans. They're cheap and you can use them over and over again. 
    Note on vanilla bean paste: I enjoy the flavor of vanilla bean paste and love the little black flecks that it leaves in baked goods. <3 If you'd rather substitute, you can use an equal measure of vanilla extract.
    Note on toasting meringue: I use a kitchen torch to toast my meringue. If you don't have a torch, you can put the tart under the broiler, just don't take your eyes off it for a second! I prefer the torch, since it gives more control over the toasting.

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

    More Tart Recipes from Scratch

    • close up of Raspberry Pistachio Tartlet
      Raspberry Tartlets with Pistachio Crust
    • Chocolate Mango Tart
    • Cereal Milk Tartlets
    • Vanilla Plum Tart

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Salette Mimoso

      March 21, 2021 at 11:52 am

      5 stars
      I have to try this recipe. I love ginger and never remembered to put it in a citrus pie

      Reply
      • Amee

        March 21, 2021 at 11:56 am

        The flavors complement each other so well! 😋 Thanks, Salette! I hope you love it!! 🧡

        Reply
    2. FOODe App

      March 02, 2022 at 2:13 pm

      5 stars
      This sounds & looks like such a sweet & creative recipe! Adding it to the “must-try” list 📝

      Reply
      • Amee

        March 04, 2022 at 8:11 am

        So good! Thanks so much!

        Reply
    3. Alexandra

      May 19, 2022 at 2:39 pm

      How do I store this? How well will the torch merengue keep over a 24 hour or more period? I would like to bake this two days in advance but not sure if the merengue will stay in good shape

      Reply
      • Amee

        May 28, 2022 at 9:35 am

        Hi, Alexandra! You can make curd a few days in advance and store it in the refrigerator. You can make the crust in advance as well. Store the crust well-wrapped on your counter for a day, or for longer in the freezer. I'd wait until the day you're planning to serve the tart to fill the crust, make the meringue, and torch it. The tart does keep for a few days in the refrigerator after you assemble it, but the crust starts to get soggy and the meringue may weep/separate from the curd. Hope this helps!

        Reply

    Primary Sidebar

    Photo of Amee, founder of Live to Sweet.

    Hi, I'm Amee! Here at Live to Sweet you'll find unique and flavorful dessert recipes. Always delicious, and always from scratch!

    Click for More About Me -->

    New & Seasonal Recipes

    • Top view of Lavender Biscuit with butter with a bite missing on parchment paper.
      Lavender Biscuits
    • Top view of jar of Blueberry Sugar.
      Blueberry Sugar
    • Slice of Strawberry Crunch Cheesecake on white plate.
      Strawberry Crunch Cheesecake (No Bake)
    • Tin of Blackberry Buttermilk Muffins with blackberries and chamomile flowers nearby.
      Blackberry Buttermilk Muffins
    • Slice of Lavender Lemon Cake on a white plate with lavender flowers alongside.
      Lavender Lemon Cake
    • Slice of Raspberry Lemon Cheesecake on a white plate.
      Raspberry Lemon Cheesecake

    Follow Along with Me!

    • Instagram
    • Facebook
    • Twitter
    • Pinterest
    • TikTok

    Trending Recipes

    • Collage of four unique desserts.
      40+ Unique Desserts
    • Slice of Lavender Lemon Cake on a white plate with lavender flowers alongside.
      Lavender Lemon Cake
    • Glazed Honey Cookies on a gold cooling rack with a honey dipper nearby.
      Honey Cookies
    • Lemon Curd Cookies on a silver cooling rack with a jar of lemon curd in the background.
      Lemon Curd Cookies

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Live to Sweet © 2018-2023. All Rights Reserved.