Grapefruit Breakfast Tart Happy Friday! Reposting one of the prettiest things I…

Grapefruit Breakfast Tart

Happy Friday! Reposting one of the prettiest things I’ve ever made because it was equally as delicious as it was beautiful! 😍 plus it makes me happy to look at!

Crust:
– ½ cup of coconut flour
– ½ tsp of ginger
– ½ tsp of cinnamon
– 3 tbsp of honey
– ¼ cup of coconut oil (soft, not melted)
– pinch of sea salt
Filling:
– 1 tsp of gelatin (use 2 tsp of agar agar if you’re a vegan who eats eggs)
– 2 tbsp of cold water
– ¾ cup of fresh grapefruit juice
– ¼ cup of fresh lemon juice
– 1/3 cup of raw honey
– 4 eggs (2 normal+ 2 yolks)
– ¼ cup + 2 tbsp of coconut oil
-3 grapefruits for topping

Directions:
1. Preheat oven to 350 degrees and grease tart pan
2. Combine dry ingredients for the crust in one bowl and whisk together coconut oil and honey in another
3. Pour the wet mixture into the dry and mix together thoroughly
4. Press dough into tart pan and poke holes in the bottom with a fork
5. Bake for 6-8 minutes
6. Remove and let cool completely while you make the filling
7. In a bowl combine the gelatin and water and whisk
8. In a saucepan combine grapefruit juice, lemon juice, 2 eggs, 2 egg yolks and honey. Whisk together and turn heat to medium. Continue to whisk until the mixture has thickened
9. Microwave gelatin/water mixture for 15 seconds then pour into saucepan mixture and whisk together
10. Pour mixture through a sifter or mesh sleeve into another bowl to get rid of any bits of the filling that cooked too long
11. Let the mixture cool before pouring into the cooled crust
12. Place in the fridge for 3-5 hours before adding grapefruit slices to the top and serving

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