Grapefruits have been especially amazing this year, but I haven’t done much with them besides squeeze them into a Paloma. Since their season is nearing an end and I’m due for a dessert recipe on here, a Grapefruit Tart just felt right.
This Paleo Grapefruit Tart is a grapefruit lover’s dream.
Grapefruits are one of those fruits that you’re likely to find in your supermarket year round. But like most fruit, they’re a thousand times better when they’re in season and arguably, not worth buying when they’re not.
Since I have mad love with this fruit (rumor has it I opted for it over ice cream as a kid, what a weirdo I was), I couldn’t resist giving it the extra special treatment, and using it two ways for the filling; Fresh & juicy grapefruit segments top a sweet-tart Grapefruit Curd, which you might find yourself eating by the spoonful. Just make sure you save some for the tart. 😉
It takes a little bit of practice to get perfect grapefruit supremes, but it’s worth it. I recommend working over a bowl to catch the juice, and once you have all of the segments out, squeeze what’s left into the bowl, too. You should wind up with a good amount of juice this way.Print
This paleo and nut-free tart uses grapefruit two ways: A sweet-tart grapefruit curd, and fresh, juicy segments on top.
For the Crust:
- 1 cup cassave flour
- 1/3 cup extra virgin olive oil
- 1/4 cup water
- 1 tablespoon + 1 teaspoon maple syrup
For the filling:
- 1 teaspoon gelatin
- 1 tablespoon cold water
- 1 cup fresh grapefruit juice (make sure to zest first)
- 4 large eggs
- 1/4 cup honey
- 6 tablespoons unsalted butter or ghee
- 1 teaspoon grapefruit zest
- 2–3 grapefruits, cut into supremes (see photos)
To make the crust:
- Preheat the oven to 350ºF
- Combine the cassava flour, olive oil, water, and maple syrup in a medium bowl and mix to omcbine well.
- Press into a 9-inch tart pan and poke all over with a fork.
- Bake for 18-20 minutes, or until golden brown.
To make the filling:
- In a small bowl, sprinkle the gelatin over the water and set aside.
- In a medium bowl over a pot of simmering water, whisk together the grapefruit juice, eggs, and honey. Continue whisking until the mixture is thickened, about 10 minutes.
- Add in the gelatin, butter, and grapefruit zest. Whisk until the butter is melted and incorporated.
- Pour the custard into the prepared tart crust and refrigerate until set, about 90 minutes.
- While the filling is setting, cut your grapefruit segments and set them aside on a few layers of paper towels to absorb the excess moisture. Once the filling is firm, arrange the segments on top.
Placing your tart pan on a rimmed baking sheet will make it easier to move in and out of the oven. I recommend using Otto’s Naturals Cassava Flour
Keywords: grapefruit tart
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.