Grapefruit Curd Phyllo Tarts – the perfect dessert for parties. Best of all, made with phyllo dough and homemade grapefruit curd for a refreshing dessert to brighten up any winter’s day!
My parents go to Florida every year for a few months during the winter to escape the bitter cold and snow. A few years ago, my husband and I went down to visit them and my favorite part was getting to have breakfast with my mom like when I was younger – just the two of us ❤
We both love grapefruit and would have one every morning together while sitting and chatting until everyone else woke up. I can still remember saying to my mom that it was the best grapefruit I had ever had. She smiled and told me that it’s one of the many reasons my parents choose to go back to Florida every year instead of somewhere else.
You see, Florida grapefruit is at its sweetest and juiciest right at the peak of winter (January – March) which is perfect when other ripe fruits are not available. Florida’s unique fertile soil and lush subtropical climate are what make Florida grapefruit the sweetest and juiciest variety of grapefruit in the world. The downside is that it can take a toll on the outer appearance of the skin but hey, we all know we shouldn’t judge a book by it’s cover 🙂
So even though I’m not in Florida having breakfast with my mom right now, I can still pretend that I’m surrounded by sunny skies and warmer temps every time I snack on some Florida grapefruit. With the big bag I picked up, I also decided to use some to make dessert for company we were having over.
I made these Grapefruit Curd Phyllo Tarts and filled them with a refreshing and delicious grapefruit curd. They were nice and light with the crispy phyllo crust.
These Grapefruit Curd Phyllo Tarts would also make a great dessert for company or Valentine’s Day. Just shape the tarts and grapefruit pieces into hearts and pretend you’re somewhere bright and warm too 🙂
- 8 phyllo pastry thawed, covered with damp kitchen towel
- 1/3 cup butter melted
- 2 teaspoons sugar
- 1-1/4 cup sugar
- 6 egg yolks
- juice and zest from 1 Florida grapefruit or 1/2 cup of juice
- 1 tablespoon lemon juice I used a Meyer lemon
- 1 teaspoon lemon zest I used a Meyer lemon
- 10 tablespoons unsalted butter cut into squares
- Make the grapefruit curd: In a medium saucepan, combine the juices, zest, sugar, and egg yolks in a saucepan. Cook over medium heat while stirring constantly with a whisk or spatula. Cook until the sauce thickens, enough to coat the spatula or the back of a spoon.
- Remove from the heat and add the butter one piece at a time, stirring until fully melted between each piece. Strain the curd through a fine-mesh sieve into a large jar or bowl and cover with plastic wrap or the lid. Allow to cool fully before using in tarts or store in the refrigerator for up to 1 week.
- For the phyllo tarts: Make sure to keep unused phyllo dough covered with damp cloth. Stack 4 sheets of phyllo dough, brushing each sheet with melted butter before and sprinkle with sugar between each layer. Cut stack into squares. Arrange 2-3 squares in a muffin cup so that it drapes nicely or shape into hearts. Repeat process with remaining sheets of dough.
- Bake in a preheated 375º oven for 6-8 minutes. Cool completely.
- Fill with cooled grapefruit curd. Top with grapefruit segment or any other fruit.
Adapted from Good Life Eats