People most likely associate forbidden fruit with apples, however, in the early 1700's it referred to grapefruit. This large globe citrus is a lot like cilantro in that you either love it or hate it. I happen to love it. The origin of this juicy, tart fruit has been traced back to Barbados and is actually a hybrid between the Jamaican sweet orange and the Indonesian Pomelo. The crust on this tart is amazing. It was all I could do to keep people from eating it before I could add the grapefruit curd. It tastes like a sweet, crunchy, light almond cookie. The curd sets up beautifully and is amazing light and reminds me of a sweet tart candy. I used ruby red grapefruit in this recipe but it will work with any variety of grapefruit. Taste the curd and adjust the amount of sugar based on the tartness of your fruit juice. After assembling the tart, you can do lots of things to dress it up but I kept it simple by adding a little coconut cream and a few hemp seeds, voila! I hope you run to the kitchen right now and pull out your tart tin to make this. I know you will love it as much as I did. Let me know if you make this and how it turns out. Tag a photo at #theverdantplate on Instagram. Enjoy!
1 cup gluten free flour (I use Bob's Red Mill 1-1 gluten free flour but there are others available)
3/4 cup super fine almond flour
2 tablespoons golden ground flax
1/8 teaspoon salt
1/4 cup vegan butter
4 tablespoons maple syrup
- In a large bowl mix flours, flax and salt. Cut in butter using a pastry blender until it is crumbly and nothing is left larger than the size of a pea. This is called the biscuit method and if you aren't familiar, this is what I use as a pastry blender.
- Cutting in the fat ensures a light, flaky crust because the little bits of butter will melt and create steam that will leave tiny pockets of air in the crust when it is baked. A dense texture is often a challenge with gluten free baked goods. This method will solve that problem.
- Add the maple syrup and mix into a dough.
- Lightly press into an 8-inch tart pan with a removable bottom.
- Prick the bottom with a fork and freeze 15 minutes.
- Preheat the oven to 350F. Bake 30 minutes until golden.
- Cool completely before filling.
1 cup grapefruit juice
1/2 cup water
1 1/2 cups sugar
4 tablespoons cornstarch
1/8 teaspoon salt
2 tablespoons grapefruit zest (two grapefruits, zest before juicing to make things easier)
1/3 cup non-dairy milk
2 tablespoons vegan butter
- Combine juice, water, sugar, cornstarch, salt and zest in a saucepan and mix until smooth.
- Whisk continuously on medium-high heat until boiling. Let boil rapidly for one minute.
- Remove from heat and add milk and butter.
- Cool to room temperature and store covered in the refrigerator overnight to thicken. If you are using plastic wrap, push it down onto the surface of the curd to prevent a skin from forming.
- Pour the curd into the cooled crust and smooth the surface. Top with coconut cream and serve cold.