Fragrant, floral grapefruit shines in this ultra-simple tart
1 cup heavy cream
1 tablespoon granulated sugar
For the crust:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk flour, sugar, and salt together in a large bowl. Add melted butter and stir with spatula until dough forms.
2. Using your hands, crumble two-thirds of the dough over the bottom of a 9-inch tart pan with a removable bottom. Press dough to an even thickness in the bottom of the pan. Crumble remaining dough and scatter evenly around edge of pan, then press crumbled dough into fluted sides of pan, pressing so dough rises about 1/8 inch above sides and making sure dough is pressed into corner around base of pan.
3. Place pan on a rimmed baking sheet and bake until tart shell is golden brown, 25 to 30 minutes, rotating pan halfway through baking. Let the tart shell cool on the sheet while preparing filling.
For the filling:
1. Whisk sugar, eggs and yolks, cornstarch, and salt in a medium bowl until smooth.
2. Bring grapefruit juice and lemon juice to simmer in a small saucepan over medium-high heat. Whisking constantly, slowly pour hot juice mixture into egg mixture and whisk until smooth; transfer mixture to now-empty saucepan.
3. Cook egg mixture over medium heat, stirring constantly with rubber spatula, until mixture clings to spatula and registers 165 to 170 degrees in multiple places, 3 to 5 minutes. Off heat, stir in butter and food coloring until butter is melted and fully incorporated. Strain curd through a fine-mesh strainer into a medium bowl, gently pressing on solids to extract curd. Whisk in grapefruit zest.
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