In the midst of winter, citrus fruits are at their finest, and what better way to preserve their glory than turning them into curds. Forget lemon curd, that’s boring, how about blood orange, meyer lemon, or even better, grapefruit? Pair the tangy, tart curd with some delicate almond financiers, and you will have a great excuse to put on a pot of tea, kick back and take a few minutes out of your busy day to just relax.
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Afternoon Tea – Almond Financiers with Grapefruit Curd
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
Description
Delicate almond financiers paired with tangy grapefruit curd make for a delightful afternoon tea treat, perfect for savoring the best of winter citrus.
Ingredients
- 2 tbsp (30 ml) unsalted butter, melted (for greasing)
- 1 cup (240 ml) almond meal
- 1 2/3 cups (400 ml) confectioners sugar
- 1/2 cup (120 ml) all-purpose flour
- 1/8 tsp salt
- 3/4 cup (180 ml) egg whites
- 3/4 cup (180 ml) unsalted butter, melted and cooled
- 1 cup (240 ml) grapefruit juice
- 1 tbsp grapefruit zest
- 3/4 cup (180 ml) sugar
- 3 large eggs
- 1/2 cup (115 g) unsalted butter, cubed
Instructions
- Preheat your oven to 450 degrees F (230 degrees C). Lightly grease your financier tins or miniature bundt cake pan with 2 tbsp of melted butter, then place the pan in the freezer to let the butter solidify.
- In a large bowl, whisk together almond meal, confectioners sugar, flour, and salt. Make a well in the center and add the egg whites and melted butter. Stir until just combined.
- Fill the prepared tins with the batter, about 3/4 full. Bake for 5-7 minutes, then reduce the oven temperature to 400 degrees F (200 degrees C) and bake for an additional 5-7 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- For the grapefruit curd, combine grapefruit juice, zest, and sugar in a saucepan over medium heat. Stir until sugar dissolves.
- In a separate bowl, whisk the eggs. Slowly add the hot grapefruit mixture to the eggs, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 10 minutes.
- Remove from heat and stir in the cubed butter until smooth. Let the curd cool before serving with the almond financiers.
Notes
- Store the almond financiers in an airtight container for up to 3 days.
- The grapefruit curd can be refrigerated for up to 1 week.
- You can substitute lemon or blood orange for grapefruit if desired.
- Serve with a pot of your favorite tea for a complete experience.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 financier with curd
- Calories: 250
- Sugar: 15
- Sodium: 50
- Fat: 18
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 60
Frequently Asked Questions
Why does the financier recipe start at 450°F and then drop the temperature mid-bake?
The initial blast of 450°F (230°C) gives the financiers their characteristic golden, slightly caramelized edges, while reducing to 400°F (200°C) after 5–7 minutes allows the centers to set without over-browning. Bake for a further 5–7 minutes at the lower temperature, until a toothpick inserted in the center comes out clean.
Why are the financier tins chilled in the freezer after greasing?
The instructions say to grease the financier tins or mini bundt pan with 2 tbsp melted butter and then place the pan in the freezer to let the butter solidify. Solid butter in the tin creates a clean, non-stick surface that helps the financiers release easily and form a distinct crust on the outside. 
How do I prevent the grapefruit curd from scrambling the eggs?
The key is tempering: whisk the eggs separately, then slowly pour the hot grapefruit–juice–sugar mixture into the eggs while whisking constantly. This gradual addition raises the egg temperature without curdling them. Return the mixture to the saucepan and cook over low heat, stirring constantly, for about 10 minutes until it thickens and coats the back of a spoon.
Can I use a different citrus instead of grapefruit for the curd?
Yes — the notes specify that lemon or blood orange can be substituted for the grapefruit. The article also mentions meyer lemon and blood orange as interesting alternatives that work with the almond financiers.
How long do the financiers and the curd keep?
The notes say the almond financiers keep in an airtight container for up to 3 days, while the grapefruit curd can be refrigerated for up to 1 week.
