Grapefruit Tart with Pistachio Crust

Pittman & Davis

Dessert and tea go hand-in-hand, but you may not be in the mood for something overly sweet. This refreshing tart offers a nice balance to a summertime afternoon tea!


  • 3 large grapefruit, juiced (about 1½ c.)
  • 3 Tbsp. cornstarch
  • 3 large egg yolks
  • 6 Tbsp. butter, cut into cubes
  • 3 drops natural red food coloring
  • 1¾ c. graham cracker crumbs (or 1 sleeve)
  • 1/3 c. pistachios, shelled
  • 1 c. sugar, divided
  • ¼ tsp. salt
  • ⅓ c. unsalted butter, melted


  1. Preheat oven to 400ºF. Break up graham crackers and add to food processor along with pistachios, ¼ cup sugar and salt. Add butter gradually while processor is running until ingredients are thoroughly combined. Press mixture into a greased tart pan and bake for 8 minutes (or until cooked through).
  2. Combine remaining sugar with cornstarch in a medium saucepan over medium heat, and add juice, cooking until thickened and bubbly while stirring constantly. Whisk in a few tablespoons of the hot mixture into egg yolks; return all to pan and cook, stirring constantly, until the mixture thickens (about 2-3 minutes). Remove from heat and add in butter pieces. Whisk until melted. Stir in food coloring.
  3. Pour the mixture into cooled crust and smooth top. Chill in the fridge at 4 hours. Top with more crushed pistachios and serve.

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