Grapefruit Tartlets with Milk & Honey Crust

Happy, happy Valentine's Day! <3

I'm celebrating this year with sweet, slightly tangy, naturally pink grapefruit tartlets. These delicate little tarts have a crisp Milk & Honey crust that pairs perfectly with homemade grapefruit curd filling. Top 'em off with some fluffy meringue hearts and edible flowers - what more could you need this V-Day?!


Grapefruit Curd Tartlets with Milk & Honey Crust

Yield 4 tartlets.


For the grapefruit curd...

1½ cups grapefruit juice
¾ cup honey
3 tablespoons cornstarch
3 egg yolks, whisked
5 tablespoons butter

For the milk & honey crust...
1 sleeve of Milk & Honey tea cookies (from Trader Joe's)
3 tablespoons butter, melted


1. Start by making the Milk & Honey crust. Pulse the cookies in a food processor until they become small crumbs. Then, add the melted butter and stir until the mixture resembles wet sand. Press and pack the mixture tightly into the bottom, and up onto the sides, of 4 mini tart pans. Bake the crusts at 350F for 10 minutes, or until a deep golden brown.

2. As the crusts cool, make the grapefruit curd. In a saucepan, whisk together the honey, cornstarch, and grapefruit juice on medium heat until the mixture is thickened and bubbly. Very slowly, stream in half of the hot grapefruit mixture into the whisked egg yolks, whisking quickly, to temper the eggs. Return the egg mixture to the saucepan and cook for 2 minutes, stirring constantly, until the curd thickens. Remove the grapefruit curd from the heat and whisk in the butter, one tablespoon at a time, until melted. 

3. Fill the tartlet crusts up to the top with the warm grapefruit curd and chill in the fridge until set. Once set, enjoy them as is - or decorate with toasted meringue and edible flowers for something special!