A recipe for grapefruit tartlets by Lauren Cermak of the Southern Lifestyle Blog, Going For Grace.

Happy Monday friends!

How much cuter could a Monday get?! These grapefruit tartlets are what my mini dreams are made of. These tartlets made an appearance at our Ladies Luncheon last month and they were such a special addition to the menu! Perfect for shower season... Baby, wedding, and everything in between!

Grapefruit Tartlets

For the Crust:

1 ½ cups all purpose flour

½ cup powdered sugar

1 teaspoon lemon zest

1 teaspoon grapefruit zest

½ teaspoon salt

¾ cup butter cut into 1 inch pieces

Combine flour, powdered sugar, lemon zest, grapefruit zest, and salt into food processor and pulse to combine. Add butter and process until mixture comes together and forms a ball. Press about 2 tablespoons of dough into each mini tart pan, all the way up the edges of each. Chill in the freezer for 15 minutes. Preheat oven to 350 degrees. Bake tart shell for 18-20 minutes or until golden brown. Cool on wire rack before filling.

For the Filling:

2 cups grapefruit juice

1 ½ cup granulated sugar

4 tablespoons grapefruit zest

10 tablespoons unsalted butter, room temperature

4 large egg yolks, room temperature

4 large eggs, room temperature

¼ teaspoon salt

In a medium saucepan, reduce the grapefruit juice by half by simmering over a medium-high heat. Remove to cool. In another medium bowl, combine the sugar and grapefruit zest. In the bowl of a stand mixer fitting with the paddle attachment, cream the sugar and zest mixture with the butter until the mixture is fluffy. Add the egg yolks, eggs, salt and mix until combined. Add the cooled grapefruit juice and mix well. Add the mixture to a medium saucepan. Heat at medium and cook until the mixture thickens, about 10-15 minutes while whisking. Transfer to a bowl and refrigerate until cooled.

For the Whipped Cream:

1 cup heavy cream

2 tablespoons confectioner's sugar

In the bowl of a stand mixer, add heavy cream and confectioner's sugar. Beat on high speed with whisk attachment until thickened.

Assembly:

To assemble, divide the the grapefruit mixture evenly among the prepared tart shells. Refrigerate until chilled, preferably overnight. When ready to serve, add dollops of whipped cream with a pastry bag. Garnish with remaining grapefruit or lemon zest.