Make This Bruléed Grapefruit Tart Recipe for Your Next Summer Bash
- pie crust
- 1 cup grapefruit juice
- 8 ounces cream cheese
- 14 ounces condensed milk
- 1 1/2 teaspoons gelatin
- 1/3 cup instant pudding mix
- 1/2 cup sugar
- grapefruit slices
- blow torch
Mix together grapefruit juice and gelatin above a low flame on the stove. Let the gelatin bloom for about five minutes. While the gelatin mixture is blooming, throw the pie crust in the oven.
Combine the gelatin mixture with condensed milk, cream cheese, instant pudding mix, and 1/4 cup of sugar. Mix on a low setting until all the ingredients reach a smooth consistency.
Pour the custard filling into the pie crust and chill for 3-4 hours.
While the pie filling is setting, brulée the grapefruit slices. To brulée the grapefruit wheels, spread an even layer of sugar on top and use the blow torch to melt the sugar. Torch until slightly golden and allow time for the sugar to harden.
Lastly, cut the grapefruit wheels in half and place them on top of the pie in a spiral motion.