Grapefruit is pretty much the king of winter fruit in this neck of the woods, so I wanted to play around and see if it might work in a custard tart—and it does! Inspired by and adapted from the Nellie & Joe's Key Lime Pie recipe, the one on the back of the bottle—my favorite. - mrslarkin —mrslarkin
WHO: Mrslarkin is well known for her scones on Food52 and beyond.
WHAT: A classic tart crust with a creamy, bittersweet grapefruit filling.
HOW: Combine grapefruit juice and zest with sweetened condensed milk and egg yolks, pour this custard into a pre-baked tart crust, and bake until set. Chill, then dollop with whipped cream and finish with a tiny, sugar-sprinkled grapefruit wedge.
WHY WE LOVE IT: This delicate, easy-to-make tart is packed with slightly-bitter grapefruit flavor that's mellowed by creamy condensed milk and egg yolks. Topping it off with whipped cream and fresh grapefruit intensifies the flavors of the tart while adding a little texture. (We can't wait to make it again with the suggested addition of Campari.) —The Editors