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paleo grapefruit tart

Grapefruit Tart (paleo, nut-free)

  • Author: zenbelly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes, plus time to set
  • Total Time: 60 minutes
  • Category: dessert


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
  • 23 grapefruits, cut into supremes (see photos)


To make the crust:

  1. Preheat the oven to 350ºF
  2. Combine the cassava flour, olive oil, water, and maple syrup in a medium bowl and mix to omcbine well.
  3. Press into a 9-inch tart pan and poke all over with a fork.
  4. Bake for 18-20 minutes, or until golden brown.

To make the filling:

  1. In a small bowl, sprinkle the gelatin over the water and set aside.
  2. 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.
  3. Add in the gelatin, butter, and grapefruit zest. Whisk until the butter is melted and incorporated.
  4. Pour the custard into the prepared tart crust and refrigerate until set, about 90 minutes.
  5. 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