Ruby Red Grapefruit Tarts
I love grapefruit. I eat one every single day. I always tell myself that I’ll have just half of one after lunch and save the other half for after dinner. Never happens.
Since it’s Valentine’s Day and I wanted to make something special (but had no chocolate in the house), I decided to make something with grapefruit because I always have plenty of those. I looked at the grapefruit curd recipe from Martha Stewart and used just yolks instead of whole eggs (I don’t tolerate eggs but thought I’d give egg yolks a try) and changed a few other things to make it paleo friendly. I also wanted my tart shells to have more coconut flour than nut flour and I added in a little cinnamon which gave the tart shells a graham cracker taste 🙂
Cutting the dough into 4 equal parts
Press the dough into the tart tins with your hands
The curd once it’s thickened
Ruby Red Grapefruit Tarts
This turned out so good! I’d like to turn all my grapefruits into this dessert 🙂 I really could have just stopped at the grapefruit curd because it was so delicious, but I went ahead and put it into little tarts. Because Valentine’s Day calls for pretty things.
You could follow this same recipe but use lemons or oranges in place of the grapefruit.
Ingredients
- 1/4 cup almond flour
- 1/2 cup plus 2 Tablespoons coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup grapefruit juice (juice from half a grapefruit)
- zest from one grapefruit
- 1/2 cup honey or maple syrup (I used honey)
- 6 egg yolks
- 1/4 cup coconut oil, melted
- pinch of salt
- 1 cup of coconut milk (chilled until it's like thick almost solid cream)
- a little extra coconut cream and grapefruit zest to garnish
Instructions
- Mix the dry ingredients together in a medium bowl.
- Mix the wet ingredients together in a small bowl.
- Add the wet to the dry and mix well.
- Form into a ball and cut into 4 equal parts.
- Use your hands to push the dough into 4 tart pans.
- Bake in a pre-heated 175 C (350 F) oven for 7 minutes.
- Let cool while you make the curd.
- Put the grapefruit juice, zest, honey, egg yolks and salt into a medium sized sauce pan and bring to a simmer. Be sure to whisk it the whole time so it won't get lumpy.
- Whisk for about 7 minutes or until it becomes thickened.
- Remove from the heat and whisk in the melted coconut oil.
- Pour this into a bowl and cover with plastic wrap. Place in the fridge to cool for about an hour.
- Once the curd is cool, whip your chilled coconut milk (just the solid part on the top---not the liquid at the bottom) to make coconut whipped cream. Fold the cream into your curd.
- Spoon this into your cooled tart shells.
- Top with a little coconut whipped cream and grapefruit zest.
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