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!
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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!
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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.
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.
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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.
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.
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
Yes! Check the "Storage" section, above, for more details!
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
Grapefruit curd adapted from Taste of Home (link here).
Ginger Grapefruit Tart
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
Nutrition information is provided as a courtesy and is only an estimate.
Salette Mimoso
I have to try this recipe. I love ginger and never remembered to put it in a citrus pie
Amee
The flavors complement each other so well! 😋 Thanks, Salette! I hope you love it!! 🧡
FOODe App
This sounds & looks like such a sweet & creative recipe! Adding it to the “must-try” list 📝
Amee
So good! Thanks so much!
Alexandra
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
Amee
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!