Grapefruit Tart With A Coconut Crust

This grapefruit tart recipe starts with a crunchy graham cracker crust with toasted coconut and is full of sweet, tangy grapefruit curd. 

The crust is the reason why i'm falling for this tart. Don’t get me incorrect, the chilled grapefruit curd is luscious and scrumptious on its personal, but the crunchy coconut crust is the show stopper here mainly while combined with the curd.

Grapefruit Tart With A Coconut Crust

It’s a simple graham cracker crust that changed into accelerated with crunchy coconut flakes. I used to be going to process the coconut flakes with the graham crackers but I forgot and as I was approximately to bake the crust saw the coconut flakes on the counter. So I tossed them into the crust like that and baked the crust. The consequences had been the crunchiest crust I’ve made. The seen toasted coconut flakes appearance awesome and are outstanding within the crust.

Grapefruit Tart With A Coconut Crust


  •  ¼ cup granulated sugar
  •  ¼ teaspoon salt
  •  ⅓ cup unsalted butter, melted
  •  ½ cup unsweetened coconut flakes
  •  1 ¾ cup graham cracker crumbs


  •  ¾ cup sugar
  •  3 large egg yolks
  •  3 tablespoons cornstarch
  •  1 ½ cups grapefruit juice
  •  6 tablespoons butter, cut in cubes
  •  1 drop red food coloring (optional)


  •  ¼ cup toasted coconut flakes
  •  2 tablespoons chopped dry roasted pistachio nuts

  1. Heat oven to 400 degrees F. Grease a long rectangular tart pan (or a 9-inch round tart pan) and set aside. Combine the graham cracker crumbs, sugar and salt in the bowl of a food processor. Pulse until combined. Drizzle the melted butter over the mixture and pulse until combined and mixtures looks like wet sand. Transfer to a bowl and mix in the coconut flakes. Press into the bottom of the prepared pan. Bake the crust until set, about 5-8 minutes or until lightly browned. Transfer to a rack and let cool completely.
  2. In a medium saucepan set over medium heat, combine the sugar with the cornstarch and add in the juice. Cook, stirring, until thickened and bubbly. Gradually whisk in half of the hot mixture into the egg yolks to temper the eggs. Return the egg mixture to the saucepan and cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and add in the butter pieces. Whish until melted. Stir in food coloring if using.
  3. Pour the mixture into the cooled crust and smooth the top with a spatula. Cover with plastic wrap pressed against the top of the tart and chill for at least 4 hours, preferably overnight until set. To serve, top with coconut flakes and pistachios.

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