Fragrant, floral grapefruit shines in this ultra-simple tart
4. Pour filling into tart shell (shell needn’t be fully cooled). Bake tart on sheet until edges are set and center 5 inches jiggle slightly when nudged, 16 to 19 minutes. Let tart cool completely on a wire rack, about 1 hour. Refrigerate, uncovered, until filling is well chilled and firm, about 2 hours. (Tart can be refrigerated for up to three days; after tart is well chilled, cover with an inverted bowl. Blot away any accumulated moisture with a paper towel before decorating and serving.)
5. When ready to decorate, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and pan bottom to release, then slip tart onto a platter.
For the topping:
1. Using a stand mixer fitted with whisk attachment, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.
2. Transfer whipped cream to a pastry bag fitted with a pastry tip. Pipe decorative border around perimeter of tart as desired. Transfer any remaining whipped cream to a small serving bowl. Cut tart into wedges and serve, passing extra whipped cream separately.
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