Grapefruit Tart with a Coconut Crust!

Well, I guess this week has been a week of making recipes with different and new ingredients!
Grapefruit was another fruit that I got from my Imperfect Produce box this week - so I figured I better figure out how to use it :)

This recipe is sweet, tangy, and the crunchy crust is to die for!!
This recipe is adapted from Zainab Storms, and I put in my own twist of using coconut oil instead of butter, and coconut sugar instead of regular sugar - just to make it a tad more healthy and add a little more of that amazing coconut flavor!!

Here it is!



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


  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • 1 ½ cups grapefruit juice
  • 3 egg yolks
  • 6 tablespoons butter, cut up
  • 1 drop red food coloring


  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. Whisk 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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