For the crustStart 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 curdIn 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.

To assembleLay 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.