Grapefruit Meringue Tarts

A simple sweet crust, filled with a floral and tart grapefruit curd and topped with torched meringue.

I’m going to sound like a weirdo, but the idea for this recipe came to me from the sky. In early January, we began our drive back to Minnesota after spending the holidays with family. We had made our way from Florida to Tennessee to spend a day or two with my cousin and woke up before dawn to start our trek back to the north. This meant that I was driving through the Smoky Mountains as the sun began to peek over the tops of the trees. As we were winding down the steep mountain roads, light began to reflect off of the newly fallen snow and deep hues of pink and corals inked themselves across the sky. It was absolutely breathtaking and we drove for a bit in complete silence, soaking in the glow of the day beginning to unfurl itself across the sky.

And then, it made me think of dessert. The juxtaposition of the deep pink propped up against the sparkling white of the snow made me think of grapefruit and meringue, and because I was driving, I made Martin jot down a note in my recipe ideas folder of my notes.

Of course, as I began testing, I found that grapefruit juice isn’t quite vibrant enough to create a pink hued curd (a bit of a bummer), but I loved the flavor enough to stick with it so instead of pink and white, we ended up with a creamy yellow and white color palette. Not the color scheme I was initially going for, but a very delicious tart.

These grapefruit meringue tarts have three simple components: a crust, a curd, and a meringue.

the crust

For this recipe, I used my favorite sweet crust dough from Thalia Ho’s book, Wild Sweetness. It's similar to a pie crust, but we add sugar and use a softened butter instead of cold butter. The soft butter helps to create a crumblier dough that doesn’t need to be rolled out. Simply sprinkle it into the tart pans and press it into the sides.

After the tart pans are filled, we will chill the dough to allow it to set up and prevent melted butter from oozing everywhere when we bake. I like to pop the tray crust-lined tarts into the freezer for about 30 minutes, then dock them with a fork and bake until golden.

A note: If your crusts come out of the oven a little swollen and puffy, it’s okay! You can take a drinking glass or another flat-bottomed tool and press gently into the warm centers to push the dough down and make room for the filling.

the curd

The curd for this recipe is simple and can be made ahead of time. We start by simmering grapefruit juice with half of the sugar, just until hot and the sugar has melted. While that’s simmering, whisk together the rest of the sugar, cornstarch, zest, and salt in a large bowl. This will break any clumps of cornstarch. Add the eggs and yolks and whisk to form a paste. When the juice is hot, slowly temper it into the egg mixture, whisking continually, until all of the juice has been incorporated. Pour it all back into the pot and bring to a boil, whisking continually. Once the mixture boils, cook for 1-2 more minutes, to allow the cornstarch to cook out and the mixture to thicken, strain it through a sieve and whisk in the butter.

Since the curd is fully cooked, we’ll simply pour it into the cooled tart shells and let it chill until set.

the meringue

There are three main types of meringue: French, Swiss, and Italian. French meringue is made by whipping granulated sugar into egg whites and needs to be baked. Swiss is made by cooking egg whites and sugar over a double boiler and then whipping and Italian meringue whips egg whites with a hot sugar syrup.

For this recipe, we went with Swiss—my favorite. Swiss meringue follows a 2 parts egg whites to 3 parts sugar ratio so it’s very simple to scale up or down depending on your need.

After you make the meringue, you can swoop or pipe as much or as little as you want on top of your chilled tarts. You can use a torch to blister the edges for some added flair, or if you’re like me and your torch is packed in a box in storage, you can bake the tarts at 375° F for 10-15 minutes, until browned.

Yield 4

Author Anna Ramiz

Prep time

30 Min

Cook time

40 Min

Inactive time

4 Hour

Total time

5 H & 10 M

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Grapefruit Meringue Tarts

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A simple sweet crust, filled with a floral and tart grapefruit curd and topped with torched meringue.

IngredientsUSMetric

for the crust, from Wild Sweetness by Thailia Ho

• 1 1/4 cup (155 g) all purpose flour
• 2/3 cup (80 g) powdered sugar
• 1 tsp grapefruit zest
• 1/4 tsp kosher salt
• 2/3 cup (150 g) unsalted butter, softened

for the grapefruit curd

• 3/4 cup (165 g) freshly squeezed grapefruit juice
• 1 cup (200 g) granulated sugar
• 3 tsp cornstarch
• Pinch of salt
• 1 tbsp grapefruit zest
• 3 large eggs
• 2 egg yolks
• 5 tbsp unsalted butter, softened

for the meringue

• 110 g egg whites (from 3-4 eggs)
• 1 cup (200 g) granulated sugar

Instructions

to make the crust

1. In a large bowl, whisk together flour, powdered sugar, grapefruit zest, and kosher salt. Add the softened butter and use your fingers to work the butter into the dry ingredients until crumbly and well combined.
2. Divide the dough between the tart pans and press into an even layer along the bottom and up the sides of the pan. Freeze for 30 minutes, then dock with a fork.
3. Preheat the oven to 375° F. Bake the chilled tarts for 10-12 minutes, until golden brown. Let cool completely.

to make the curd

1. Combine grapefruit juice and half of the sugar in a large saucepan. Bring to a boil over medium high heat and cook until sugar is mostly dissolved.
2. While the juice is cooking, whisk sugar, cornstarch, salt, and zest in a large bowl. Add the eggs and yolks and whisk again to form a smooth paste.
3. While whisking continually, gradually stream the hot liquid into the bowl with the eggs and sugar. When all of the liquid has been added, transfer the mixture back to the pot and return to the heat.
4. Continue cooking, stirring continually, until the mixture begins to boil. When it begins to boil, cook for 2 minutes more and then strain through a sieve into a clean bowl.
5. Whisk in the butter and let cool.
6. When the curd has cooled slightly, divide it between the tart shells and transfer to the refrigerator. Let chill for at least 4 hours, until curd is completely set.

to make the meringue

1. When you are ready to serve, make the meringue by combining egg whites and sugar in a large bowl set over a double boiler.
2. Cook, whisking continually, until the mixture is hot to the touch and all of the sugar has dissolved.
3. Transfer the mixture to the bowl of a stand mixer fitted with the whip attachment and whip on medium-high speed until medium peaks form.
4. Top each of the tarts with meringue and torch, or bake at 375° F for about 10 minutes, until the edges are golden brown. If you decide to bake the tarts, let them cool completely before serving. If you torch the tops of the meringue, serve immediately.

Notes

This recipe is endlessly adaptable:

• If you don't have individual tart pans, you can make one 9" tart.
• Substitute any citrus in place of the grapefruit.
• Add an herb or floral component to the crust in place of grapefruit zest.

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Pumpkin Ricotta Tart

A step up from the traditional pumpkin pie, this pumpkin ricotta tart deserves a place at your Thanksgiving table. It has a crisp, sweet crust, layers of light and creamy pumpkin ricotta filling and is topped with an olive oil caramel, a handful of cookie crumbs, and whipped crème fraîche.

When it comes to developing recipes for the blog and creating a brand with a clear culinary point of view, I have a very niche perspective. I feel very strongly that home desserts (and honestly, lots of restaurant desserts but that’s a whole other sermon) should be better. As much as I love the classic chocolate chip cookie from the back of the Nestle Toll House bag or can eat my weight in a package of Double Stuf Oreos, it occasionally seems like, when it comes to baking, we lose the sense of adventure that we find in cooking and settle for the same old stuff time and time again. I think that there is space in this little baking world for both—we can enjoy the classics while also challenging ourselves with new and different ideas and flavors.

I’ve had some very fun opportunities to work in fancy schmancy restaurant kitchens alongside some truly genius chefs, who have taught me that there is something special about a great dessert. And I believe we can create that at home. I have two big goals on this blog:

1) to challenge you, home bakers of the inter-webs, to play around with unique and creative flavors that go beyond the familiar chocolate, peanut butter, sugar flavor palette

2) to teach you basic, foundational pastry and baking skills so that you are empowered to create desserts with your very own stamp.

With all of that in mind, when developing recipes, I ask myself a few different questions—

Is this recipe familiar enough to draw someone in, yet unique enough to pique their interest?

How can I take the multiple texture, multiple components of fancy plated desserts and incorporate them in a way that doesn’t feel overwhelming and labor intensive to a home a kitchen?

What flavors can we create using ingredients that are fairly accessible to a home baker? (aka—no fermenting summer flowers to reduce and use all through winter)

about this pumpkin ricotta tart recipe

All of that to say that this recipe ticks all the boxes. This was a fairly quick recipe to develop—one day, the idea just popped into my head and from conception to completion, the recipe development process only took two days. It just works.

I wanted to create a dessert for your Thanksgiving table that felt grown-up and elegant, while also familiar and comfortable. I wanted to create a dessert that could be made ahead of time, used very few dishes and only a little hands-on time, but that would look like you poured days into it. Et voila-a perfect pumpkin ricotta tart was born.

For this tart there are really two basic components: (plus a few optional extras to really wow everyone)

• a tart crust: For this recipe, and most tart recipes, we are using a basic pate sucreé or sweet crust dough. The difference between a sweet crust (sometimes called shortcrust) and a pie crust is simply the addition of eggs and sugar. The final result falls somewhere between a pie crust and a cookie. The tart crust itself takes maybe 10 minutes to make, but does need a little chill time. You can make it a few days ahead, chill it overnight, roll it out and line your tart pan and then just store your lined tart pan in the freezer until you’re ready to bake.

• a ricotta filling: We love a creamy ricotta filling. It feels a little like cheesecake but without being a giant slice of dairy, it’s light and fluffy and really quite dreamy. This ricotta filling is made in the food processor for maximum fluffiness and minimal effort. There’s a bit of citrus zest, sugar, cream cheese, eggs and yolks, and good ricotta (more on that later). Then, a portion of the filling is separated out doctored up with pumpkin and lots of festive spices. Once baked, the ricotta filling needs an overnight chill so again, you can make this whole dessert the day before.

• extras: In my humble opinion, there are two things that take a dessert from good to great: 1) contrasting flavors and 2) contrasting textures. For this tart, a very simple whipped crème fraîche takes the place of whipped cream and the cultured, tart flavor helps cut through some of the sweetness. I also made an olive oil caramel for plating and drizzling (again, you can make this lots of days ahead and keep it in your fridge) and I sprinkled some cookie crumbs on top. I used a bit of hazelnut streusel that I had in the freezer from another recipe, but you can use any crunchy cookie you’d like, store-bought or homemade (gingersnaps would be my number one recommendation)

picking good ricotta cheese

At risk of sounding bougie or a little too much like Ina Garten, good ricotta cheese is worth it. Often in Italy, ricotta is a sheep’s milk cheese, but most of what you see in American grocery stores is made from cow’s milk. High quality ricotta cheese has a richer (more cheese-like) flavor and larger curds. If you think about the tubs of ricotta cheese that you find in the refrigerated aisle of the grocery store, you’ll notice that the curds are very small, almost grain-like because of the fact that they make it in large-scale production. Fresher, smaller batch ricotta has larger curds and is a bit fluffier.

At my grocery store, they have small batch ricotta by the deli in the fancier cheese section (you can probably find this at markets like Whole Foods or Fresh Market). It’s a bit more expensive, but not outrageous. I think I spent $5 on the amount I used in this recipe. If you can’t find the artisan ricotta, a tub will work in this recipe—just be sure to buy the one labeled “whole milk”, you want all the richness and creaminess you can get!

Yield

8

Author

Anna Ramiz

Prep time

45 Min

Cook time

50 Min

Inactive time

6 Hour

Total time

7 H & 34 M

Print

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Pumpkin Ricotta Tart

A step up from the traditional pumpkin pie, this pumpkin ricotta tart deserves a place at your Thanksgiving table. It has a crisp, sweet crust, layers of light and creamy pumpkin ricotta filling and is topped with an olive oil caramel, a handful of cookie crumbs, and whipped crème fraîche.

Ingredients US Metric

for the tart dough (adapted from Nicola Lamb)

• 90 g (just shy of 1 cup) sifted powdered sugar
• 113 g (1/2 cup) unsalted butter
• 1 egg yolk
• 30 g (1/3 cup) almond flour
• 230 g all purpose flour
• Pinch (about 1/8 tsp) kosher salt
• 1-2 tbsp ice water

for the filling

• 10 oz whole milk ricotta cheese
• 4 oz cream cheese, softened
• 1 egg
• 1 egg yolk
• 1/2 cup (100 g) granulated sugar
• 1 tsp orange zest
• Pinch of salt
• 1/2 cup (113 g) pumpkin puree
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground all spice

for the olive oil caramel

• 1/2 cup (100 g) granulated sugar
• 1/4 cup (56 g) heavy cream
• 1 1/2 tbsp olive oil
• Pinch of flaky salt

Instructions

to make the tart crust

1. In the bowl of a stand mixer fitted with the paddle attachment, combine sifted powdered sugar and cubed cold butter. Mix on low speed until all of the sugar has been hydrated, mixture is creamy, and no dry spots remain.
2. Add the egg yolk and mix again for about 20 seconds to combine.
3. Add the dry ingredients and continue mixing on medium-low speed until all of the dry ingredients have been incorporated and the mixture looks like coarse breadcrumbs.
4. Add one tablespoon of ice water and continue mixing until the dough begins to form large clumps and can be pressed together in your hand. Add the remaining tablespoon of water if needed or dough seems very dry.
5. Turn the dough onto a lightly-floured work surface and press into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
6. When the dough has chilled, turn it back out onto the surface and roll it into a large circle, approximately 1/4” thick. Carefully transfer it to a tart pan with a removable bottom and gently press the dough into the pan. Trim the edges and transfer to the freezer for 15-20 minutes before baking.
7. Preheat the oven 325° F. Line the tart dough with a piece of parchment paper and fill it with rice or baking beans. Place the tart on a baking sheet and bake for 20 minutes until the edges are lightly golden brown. Remove the rice/baking beans and return to the oven for another 15-20 minutes until very golden. Let cool completely.

to make the filling

1. Preheat the oven to 300°F.
2. In the bowl of a food processor, combine ricotta, cream cheese, egg, egg yolk, sugar, orange zest, and salt. Pulse for about 30 seconds, until mixture is very well combined and smooth.
3. Spoon about one 1/3 of the ricotta mixture into a bowl and whisk in pumpkin puree, cinnamon, nutmeg, cloves, and all spice.
4. Pour the remaining 2/3 of the ricotta mixture into your prepared tart shell and then top it with the pumpkin filling. Smooth into an even layer.
5. Place the tart pan on a baking sheet and bake for 50-55 minutes, until the center is set and only slightly wobbly in the middle. Let cool completely, and then wrap and transfer to the refrigerator to chill overnight (or at least 4 hours).

to make the olive oil caramel

1. Place the sugar in a medium saucepan and set it over medium heat. Cook, without stirring, until the sugar begins to liquify. At this point, you can gently swirl the pot to ensure even coking. Continue to cook, watching closely until all of the sugar has dissolved and the caramel is a deep amber color.
2. Gradually whisk in the heavy cream and cook for 1-2 minutes more, until caramel is smooth and golden. Remove from the heat and whisk in the olive oil until emulsified. Transfer the caramel to a bowl and let cool completely. Store in the refrigerator for up to 2 weeks.
3. **Take care, after adding the heavy cream, not to cook the caramel for too long- just a minute or two until smooth. Cooking the caramel too long will take it to the “soft ball stage” of sugar cooking and your finished sauce will be thick and chewy, more like caramel candies than a silky smooth sauce.**

Notes:

To make whipped crème fraîche: You can totally go for classic whipped cream on top of this tart if that’s your preference, but I really love the contrasting tang that a whipped crème fraîche provides. Simply combine 2 parts crème fraîche (I love the Vermont Creamery brand), 1 part heavy cream, and a couple of spoonfuls of powdered sugar (how sweet you like your whipped cream is up to you) in a large bowl. Whisk vigorously until the cream is thick and soft peaks form when you lift the whisk out of the bowl. 

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