Nutty Grapefruit Tart

*Could easily be transformed into a refreshingly different meringue pie!

INGREDIENTS

CRUST

• 1 1/4 c GF flour
• 1/2 c almond meal
• 1/2 c unsweetened shredded coconut
• 2T honey
• 1/4 t salt
• 1/3 c unsalted butter, melted

FILLING

• 1 1/2 c grapefruit juice
• 1/3 c honey
• 3T corn starch

• 3 egg yolks, room temp, beaten
• 6T butter, cut roughly into tablespoon size chunks
• (a bit of beet juice for color, if you're adventurous)

TOPPING

• 1/4 c unsweetened flaked coconut, toasted (optional)
• 1/3 c slivered almonds (?? deciding what nut works best, pistachios were ok)
• 2T honey
• 1/4 t cinnamon
• 1/2 c heavy whipping cream
• 1t vanilla

DIRECTIONS

• Preheat oven at 400; butter a large pie pan (parchment paper is a good idea, too)
• Combine all dry crust ingredients
• Drizzle in butter while stirring until combined
• Press into pie pan evenly; bake 5-8 minutes; set aside to cool slightly

• Put juice, honey, and cornstarch in a saucepan; break up the corn starch lumps by hand
• Medium heat, whisking regularly until bubbly, thickened, and translucent 
• Slowly whisk half the hot mixture into the egg yolks; when incorporated, add the rest
• (I use two sauce pans here just to minimize a transfer)
• Cook the egg-juice mixture another 2-3 minutes, stirring constantly
• Remove from heat, add butter, whisk until incorporated
• Pour mixture into crust, smooth the top, cover with cling wrap
• Refrigerate at least 4 hours

• Before serving, make whipped cream and candied nuts (photo shown with raw pistachios- false advertising)
• Toast the flaked coconut (optional)
• Add toppings artfully!