Crust:

1. Sift flour, salt and sugar into a bowl.
2. Cut butter into small cubes and rub it into the flour using your fingertips until the mixture looks like fine bread crumbs.
3. Mix the eggs, water, vanilla, and zest. Pour the mixture into the well in the flour.
4. Mix to form a soft dough.
5. On a slightly floured surface, knead gently until the smooth and well mixed.
6. Wrap in plastic and chill for 30 minutes.
7. Preheat oven at 400 degrees.
8. Roll out dough on a floured surface and with a rolling pin roll the dough out to be between 1/8 inch -1/4 inch.
9. Place the dough over the tartlet pan and allow dough to relax, pressing it into the corners without stretching it (stretched dough shrinks).
10. To trim excess dough use your rolling pin and roll over the top of tartlet wall.
11. Refrigerate for 20 minutes. Remove and prick bottom of the dough.
12. Bake at 400 degrees until the shells are lightly browned, about 15-20 minutes.
13. Cool completely.

Filling:

1. Mix together grapefruit juice and gelatin above a low flame on the stove.
2. Let the gelatin bloom for about five minutes. While the gelatin mixture is blooming, throw the pie crust in the oven.
3. Combine the gelatin mixture with condensed milk, cream cheese, instant pudding mix, Spiceology Grapefruit Habanero blend and 1/4 cup of sugar.
4. Mix on a low setting until all the ingredients reach a smooth consistency.
5. Pour the custard filling into the pie crust and chill for 3-4 hours.
6. Once chilled, cut grapefruit slices in half and place over tart one at a time. Before layering the slices take remaining sugar and coat each slice and brulee with a food safe torch until it browns and hardens.