Tangy and Refreshing Grapefruit Tarts Recipe

Preheat the oven to 350°F (175°C).
In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse until the dough begins to come together. If the dough is too dry, add cold water, a teaspoon at a time, until it holds together.
Turn the dough out onto a lightly floured surface, knead it a few times, then divide it into 4 equal portions (for mini tarts) or keep it whole for one large tart.
Roll out each portion into a circle to fit your tart pan(s) and press it into the bottom and sides.
Place the tart shells in the fridge to chill for about 10 minutes. Then, bake them for 10-12 minutes or until golden brown. Set aside to cool completely.
Prepare the grapefruit filling:

In a medium saucepan, combine the grapefruit juice, lemon juice, sugar, eggs, and cornstarch. Whisk until smooth.
Heat the mixture over medium heat, constantly whisking, until it thickens and starts to bubble (about 4-5 minutes).
Once thickened, remove from heat and stir in the vanilla extract and cubed butter until melted and smooth.
Allow the filling to cool slightly before filling the tart shells.
Assemble the tarts:

Once the tart crusts are cooled and the filling has slightly cooled, spoon the grapefruit filling into each tart shell, smoothing the top with the back of a spoon.
Refrigerate the tarts for at least 2 hours, or until the filling is set.
Serve:

Before serving, garnish the tarts with a light dusting of powdered sugar, fresh grapefruit zest, and mint leaves. Serve chilled and enjoy the tangy, refreshing flavor!
Serving and Storage Tips: