This Grapefruit Tart has a bright, tart grapefruit flavor from the silky grapefruit curd, and it’s topped with gorgeous pink grapefruit segments! This gluten-free, Paleo, and refined sugar free tart is a stunning way to show off grapefruit.
For the crust
- ½ cup (64g) coconut flour
- ¼ teaspoon kosher salt
- ½ teaspoon ground ginger
- 2 tablespoons (42g) honey
- ¼ cup (50g) coconut oil, softened but solid
For the grapefruit filling
- 1 teaspoon grass-fed gelatin
- 2 tablespoons cold water
- ¾ cup fresh grapefruit juice
- ¼ cup lemon juice
- ⅓ cup honey
- 2 eggs + 2 egg yolks
- 6 tablespoons ghee OR coconut oil, I used half of each
- 3–4 grapefruits, cut into segments, to garnish, see Notes
For the crust
- Start by making the crust. Preheat the oven to 350ºF. Grease a 9” tart pan generously with coconut oil.
- Combine coconut flour, ginger, and salt in a bowl. Add the honey and coconut oil and stir until fully combined.
- Press the dough evenly into the prepared pan. Use a fork to prick holes all over the dough – this will help prevent it from creating air bubbles. Bake for 5-7 minutes, or until light golden brown around the edges. Let cool completely.
For the curd
- In a small bowl, combine the gelatin and water and stir to combine – set aside to absorb.
- In a small saucepan, whisk together grapefruit juice, lemon juice, honey, eggs, and egg yolks. Heat over medium low and cook, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 10 minutes. Whisk in the ghee or coconut oil and remove from heat.
- Microwave the gelatin for 10 seconds until it’s liquified, and whisk into the curd. Pour through a fine mesh sieve into a bowl to get out any lumps or bits of cooked egg.
- Let cool slightly, and then pour into the baked crust and carefully transfer to the refrigerator to set for at least 1 hour before adding grapefruit segments on top.
- Lay the grapefruit segments on paper towels and dab the tops of the segments with a towel to dry off (you don’t want them to run juice all over the tart). Once the segments are dry, arrange them as desired on top of the tart. I laid them out in concentric circles, starting from the outside and working my way in.
- Serve within a few hours of assembling for the best taste! Keep leftovers in the refrigerator.
Here’s a how-to from Heartbeet Kitchen on how to segment a grapefruit. If you don’t feel like cutting grapefruit segments, you can also used canned grapefruit segments to save time.
Keywords: grapefruit, tart, vegan, dessert, pie, gluten-free