📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease and flour your 9-inch tart pan; you can also line the bottom with a circle of parchment paper to prevent sticking. This step is really important, trust me!
2. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ¼ teaspoon of salt, and ½ cup of powdered sugar. Make sure to incorporate everything thoroughly. Its amazing how simple this is!
3. Cut in ½ cup of cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Don't overwork the dough here—that is a common mistake! Aim for pea-sized pieces of butter.
4. Gradually add 2-4 tablespoons of ice water, mixing lightly after each addition until the dough just comes together. The dough should be slightly crumbly—it is not suppose to be perfectly smooth. Don't overwork it, that's the secret!
5. Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap it in plastic wrap and chill for at least 30 minutes. This helps keep the crust from shrinking while baking and gives the butter time to firm up. It's amazing how much of a difference this makes!
6. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently transfer the dough to the prepared tart pan and trim any excess dough. This is always the most fun part!
7. Prick the bottom of the crust all over with a fork to prevent it from puffing up while baking. It's like giving the dough little breathing holes.
8. Bake the crust for 15-20 minutes, or until it is lightly golden brown. Keep an eye on it, because it can burn quickly. If the edges start getting too brown, you can cover them with foil for the last few minutes. I really love baking!
9. While the crust is baking, prepare the filling. In a medium bowl, whisk together ¾ cup of granulated sugar, 2 large eggs, 1 tablespoon of all-purpose flour, and a pinch of salt. Do this until you have a smooth paste—no lumps allowed!
10. Add the zest of 2 grapefruits, ¼ cup of freshly squeezed grapefruit juice, and ¼ cup of chopped fresh mint leaves to the egg mixture. Stir gently to combine. This is where the magic happens; The smell is out of this world!
11. Pour the filling into the baked tart shell and bake for another 25-30 minutes, or until the filling is set and slightly puffed up. Don't overbake this!
12. Let the tart cool completely on a wire rack before serving. This can take a while—usually 2 to 3 hours. But don't worry, it’s worth the wait!
13. Once the tart is completely cooled, you can dust it with powdered sugar and garnish with fresh mint leaves. You could also add some candied grapefruit slices for an extra touch of elegance.
14. Serve and enjoy your delicious Grapefruit Mint Tart! It's the perfect dessert for any occasion; or just because you deserve it!