Yield: 6 tartlets

For tart shells:

1 1/4 cups all-purpose flour, plus more for rolling

5 tablespoons powdered sugar

2 teaspoons finely grated orange zest (colored portion of peel)

Salt

6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

2 to 3 tablespoons ice water

1 1/2 ounces good-quality dark chocolate, finely grated

For grapefruit curd and garnish:

2 large Ruby Red grapefruits, divided

4 large egg yolks

2/3 cup plus 2 tablespoons granulated sugar, divided

6 tablespoons (3/4 stick) unsalted butter, cut into 12 pieces

Salt

1/2 cup heavy (whipping) cream

1. Make the tart shells. In a food processor, combine flour, powdered sugar, orange zest and a generous pinch of salt; pulse to blend. Add cold cubed butter and pulse 10 to 15 times, until mixture resembles coarse meal. Add 2 tablespoons ice water and pulse about 15 times or until dough starts to come together, adding up to 1 tablespoon more water if necessary.

2. Scrape dough onto work surface and flatten into a 5-inch disk. Wrap in plastic wrap and freeze or refrigerate 20 to 30 minutes.

3. Divide dough into 6 pieces; shape each into a disk. On lightly floured work surface, roll out each piece into a 6-inch round. Fit each round into a 4 1/2- or 5-inch tartlet pan. Place on a baking sheet and refrigerate 30 minutes.

4. Preheat the oven to 375 degrees. Line each tartlet shell with foil and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove the foil and weights and bake 8 to 10 minutes longer or until pastry is golden brown.

5. Transfer tartlet shells, on the baking sheet, to a wire rack and immediately sprinkle about 1 tablespoon grated chocolate over the bottom of each. Let stand about 1 minute to melt chocolate and then, with the back of a small spoon, spread chocolate evenly over the bottom of each shell. Let cool completely.

6. Make grapefruit curd and prepare the garnish. Grate 1 tablespoon zest from 1 grapefruit; set aside. Squeeze 6 tablespoons juice from the zested grapefruit; set aside.

7. With a sharp knife, remove peel and white pith from the other grapefruit, exposing the flesh. Slice between membranes to release grapefruit sections to use as a garnish. (If necessary, slice large sections lengthwise in half.) Cover and refrigerate.

8. In a heavy, nonreactive medium saucepan, combine egg yolks and 2/3 cup sugar; whisk until well blended. Whisk in grapefruit juice, zest, 6 tablespoons butter and a pinch of salt. Cook over medium-low heat, stirring constantly with a wooden spoon, until curd thickens enough to coat the back of the spoon, about 10 minutes.

9. If desired, strain curd through fine strainer into a medium bowl. Let cool, stirring occasionally, then cover and refrigerate at least 1 hour or until chilled.

10. In a medium bowl, combine cream and the remaining 2 tablespoons granulated sugar; beat until stiff peaks form. Gradually fold whipped cream into grapefruit curd.

11. Spoon about 2 mounded tablespoons of the curd mixture into each tartlet shell. Refrigerate for at least 2 hours or until curd is set. (Tartlets can be refrigerated up to 1 day, loosely covered.)

12. Just before serving, place 2 to 3 reserved grapefruit sections on each tartlet.

Per tartlet: 610 calories; 37g fat; 22g saturated fat; 210mg cholesterol; 6g protein; 66g carbohydrate; 43g sugar; 3g fiber; 15mg sodium; 55mg calcium.

Adapted from Godiva.com.