basil almond coconut rudy red tarts

Name: Basil Almond Coconut Rudy Red Tarts
Prep time: 20 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) unsalted butter, softened at room temperature; 2/3 cup(s) sugar; 1 - large egg; 1 teaspoon(s) almond extract; 2 1/2 cup(s) unbleached all-purpose flour; 2 tablespoon(s) chopped fresh basil; ## FOR FILLING; 4 - large eggs; 2 - large egg yolks; 1 1/4 cup(s) plus 1 tablespoon sugar; 1/8 teaspoon(s) salt; 1 cup(s) plus 1 tablespoon ruby red 100% grapefruit juice; 1 teaspoon(s) toasted coconut; 1 teaspoon(s) chopped almonds; 3 tablespoon(s) unsalted butter; ## TOPPING; 1 cup(s) heavy cream; 2 tablespoon(s) ruby red juice; 1 tablespoon(s) powdered sugar

7 Pinches 1 Photo

Nancy A.

Wyckoff, NJ

Updated on Aug 2, 2018

A great party dessert, the perfect tart with a delectable sweet and savory crust, a creamy crunchy filling, and a sweet and tangy topping, a flavor combination too good to miss!

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

1 cup unsalted butter, softened at room temperature
2/3 cup sugar
1 - large egg
1 teaspoon almond extract
2 1/2 cups unbleached all-purpose flour
2 tablespoons chopped fresh basil
FOR FILLING
4 - large eggs
2 - large egg yolks
1 1/4 cups plus 1 tablespoon sugar
1/8 teaspoon salt
1 cup plus 1 tablespoon ruby red 100% grapefruit juice
1 teaspoon toasted coconut
1 teaspoon chopped almonds
3 tablespoons unsalted butter
TOPPING
1 cup heavy cream
2 tablespoons ruby red juice
1 tablespoon powdered sugar

How To Make basil almond coconut rudy red tarts

Step 1

For Crust: In a large bowl of stand mixer, cream 1 cup softened butter with 2/3 cup sugar until fluffy. Add in 1 egg and 1 teaspoon almond extract, beat to incorporate. Gradually add in 2 1/2 cups flour, then 2 tablespoons chopped basil and mix together. Wrap dough in plastic wrap and chill for several hours.

Step 2

Preheat oven to 350 degrees. Lightly spray with non stick baking spray 8 (5 inch) tart tins. Shape chilled dough into 8 large golf ball size pieces and press each into bottom and up sides of prepared tins.
Step 3

For Filling: In a medium saucepan over medium heat, whisk together 4 large eggs , 2 large egg yolks, 1 1/4 cups plus 1 tablespoon sugar, 1/8 teaspoon salt, and 1 cup plus 1 tablespoon ruby red juice. Cook for 10 minutes stirring constantly, until thickened. Add in 1 teaspoon toasted coconut, 1 teaspoon chopped almonds, and 3 tablespoons butter; remove from heat and continue to stir until butter is melted. Pour filling, dividing evenly over each tart crust and bake for approximately 35 minutes, until filling is set and crust is golden. Cool.
Step 4

In a medium chilled bowl, using hand held mixer, beat together 1 cup heavy cream with 2 tablespoons ruby red juice; add in 1 tablespoon powdered sugar and whip until stiff peaks form. Spoon or pipe over top of each tart and garnish with (if desired) toasted coconut and chopped almonds.
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