Grapefruit & Ginger Tart

Name: Grapefruit & Ginger Tart
Ingredients: For the Grapefruit & Ginger Pastry Cream; 1 cup strained, fresh grapefruit juice; 1/2 teaspoon fresh grated ginger; 3 egg yolks; 1/2 cup sugar; 1 tablespoon flour; 1 tablespoon corn starch; 1 teaspoon brandy (optional); butter, as needed; FOR THE GARNISH:; 1 teaspoon finely chopped candied ginger; 1-2 pinches sugar; For the Gingersnap Crust; 1 cup ground gingersnaps; 4 tablespoons melted butter; 1/4 cup sugar

16 ingredients

1 steps

Ingredients

For the Grapefruit & Ginger Pastry Cream
1 cup strained, fresh grapefruit juice
1/2 teaspoon fresh grated ginger
3 egg yolks
1/2 cup sugar
1 tablespoon flour
1 tablespoon corn starch
1 teaspoon brandy (optional)
butter, as needed
FOR THE GARNISH:
1 teaspoon finely chopped candied ginger
1-2 pinches sugar
For the Gingersnap Crust
1 cup ground gingersnaps
4 tablespoons melted butter
1/4 cup sugar

Directions

1

["FOR THE PASTRY CREAM:\r\n\r\nBring the grapefruit juice and ginger to boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat.", "Meanwhile, whisk together egg yolks with sugar in a medium bowl, until pale yellow and fluffy. Then, add in the flour and cornstarch, whisking until smooth.", "Temper the egg mixture by pouring a little of the grapefruit mixture into the egg mixture, whisking constantly. Add the rest of the grapefruit mixture and whisk. Pour back into the pot and bring to a simmer.", "Whisk continually, while the pastry cream thickens. Once it first bubbles, cook for 5 more minutes or until thickened. Keep the heat rather low or it could burn. Remove from heat and whisk in Cointreau or brandy, if using. Set aside to cool - carefully rub a little butter on top of the pastry cream to keep a skin from forming.", "FOR THE GINGERSNAP CRUST\r\n\r\nPreheat the oven to 375F. Stir together the crushed gingersnaps with sugar and melted butter. Press into 8\" tart pan (or springform pan)

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