Hello, Cate… Unless I’m misunderstanding your question, all the quantities are listed in the recipe card (in both cups and weight – I suggest using weight if possible!)

Enjoy!

Thank you so much, Edward, I’m so happy to hear you enjoyed the tart. It’s a recipe I am truly proud of, and one that’s always asked to be made.

To answer you question, I have one suggestion (keeping in mind I haven’t tried it, personally) – citric acid powder. It’s quite easy to find now, is amazing as a fabric softener replacement in laundry, and makes some of the things we love most, more sour! Just make sure you find a food grade citric acid, and try adding a bit of that to see the results.

So very much appreciated, Peter! And a huge congrats to you on nailing the recipe, I couldn’t be happier. Sometimes we all just need to take a deep breath, take things step by step, and we can surprise ourselves quite easily in the kitchen.

Enjoy a slice for me, please 🙂

I attempted a pink grapefruit iteration and while it was tasty, it was not quite as sour as I wanted despite reducing the filling sugar by 1/3 to 100g. I was afraid it would not set if reduced further.

What would you recommend to get that sharp flavor profile with grapefruit?

P.S. Do you have any recommendations for food colorings?

Merci, Deb!

I strain to remove the rind (the flacvor has already been imparted in the custard) and in the event there are any tiny lumps inside. It’s not mandatory, but I always do it and the result is so smooth and creamy.

Why do you strain the filling?