Directions

1. Heat oven to 350 F.
2. In a food processor, pulse the graham crackers until they are finely chopped. Add the 2 tablespoons of sugar and pulse to combine. Add the melted butter and pulse until combined. Firmly press mixture into the bottom and up the sides of a lightly greased 9-inch fluted tart pan with a removable rim.
3. Bake until crust is golden brown, approximately 10-12 minutes.
4. In a medium saucepan over medium heat, combine the 1 ¼ cups sugar, corn starch, grapefruit juice and lemon juice. Cook and stir constantly until the mixture is thickened and bubbly.
5. Slowly add a third of the hot mixture into the egg yolks to bring the eggs to temperature so they don’t scramble. Return the egg mixture into the saucepan and, while stirring constantly, cook until the mixture has thickened, around 2-4 minutes.
6. Remove the saucepan from the heat and whisk the 6 tablespoons of butter into the mixture until combined. Add the food coloring and stir to thoroughly combine.
7. Pour the filling into the cooled crust. Chill in the refrigerator for at least 6 hours and preferably overnight.
8. When ready to serve, using a hand mixer or a stand mixer (fitted with a whisk attachment), whip the heavy cream and sugar just until the cream reaches stiff peaks. Using a star tip piping bag, pipe your whipped cream onto the tart.
9. Decorate with grapefruit segments and serve.