Grapefruit Diet Blog & not only!

Preparation time: 1 hour, plus time for both the crust and the filling to
cool (35 minutes of actual work)
Yield: 5 to 6 servings
Attention grapefruit lovers! This might just be the dessert you’ve been
waiting for.
FOR YOUR CONVENIENCE:
Grind the nuts in a food processor or blender with a series of short pulses,
so they turn into a fine powder, rather than nut butter.
Bake and cool the crust first, then cook the filling and let it cool. (All
of this can be done well ahead of time.) Assemble the tart shortly before
serving.
WALNUT PECAN CRUST
1/2 cup (1 stick) butter, softened
1/3 cup sugar
1/4 cup ground pecans
1/4 cup ground walnuts
1 cup unbleached white flour (plus extra for rolling the dough)
1/4 teaspoon salt

Preheat the oven to 375ºF. Have ready a 9-inch springform tart pan.
Place the butter and sugar in a large mixing bowl. Cream together at high
speed with an electric mixer, then stir in the nuts.
Add flour and salt. Use a spoon to mix the dough first, and then use your
hands, if necessary, working quickly. Mix until all the ingredients are
combined and the dough holds together. (Don’t overhandle it.)
Flour a clean, dry surface. Roll out the dough between 2 sheets of plastic
wrap into an 11- to 12-inch circle about 1/4 inch thick.
Remove the top sheet of plastic, and use the other as a helper to flip the
crust into the tart pan. Press the dough down and ease it into the corners.
Prick the dough all over with a fork.
Bake in the middle of the oven for 20 to 25 minutes, or until it is deeply
golden all over. Cool completely before filling.
GRAPEFRUIT-LIME FILLING
4 egg yolks
1/2 cup sugar
3 tablespoons unbleached white flour
2 teaspoons minced lime zest
2 teaspoons minced grapefruit zest
2/3 cup fresh grapefruit juice
1/2 cup fresh lime juice
1 cup pink grapefruit sections

Combine the egg yolks, sugar, flour, and zests in a heavy saucepan. Pour in
the juices, whisk thoroughly, and bring to a boil over medium heat. Boil
gently for 2 minutes, whisking frequently. Remove from heat, and set aside
to cool to room temperature.
Spoon the room-temperature filling into the cooled crust, and spread it in
place.
Shortly before serving, arrange the grapefruit sections over the top in a
lovely pattern. To serve, remove the rim from the tart pan, place the tart
on an elegant plate, and bring it to the table to receive admiration. Then
cut into wedges and dig in.