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Red Grapefruit and Rosemary Tart

Serves 10.


    Red Grapefruit and Rosemary Tart

    Pucker up with this delicious citrus tart. Rosy and creamy and with an added boost of protein in the crust, it’s a sweet finish to a lovely meal.



    • If you long to make your grapefruit curd a little rosier in colour, add a teaspoon of canned beet juice to the curd.
    • For a tasty flourish, create whipped topping using the hard cream from a can of coconut milk and then garnish with toasted pistachios and coconut flakes. (Reserve remaining coconut milk from the can for another recipe.


    Red Grapefruit and Rosemary Tart


    Tart shell
    • 2 Tbsp (30 mL) ground flaxseed
    • 1/4 cup (60 mL) room-temperature water
    • 1 1/4 cups (310 mL) whole grain oat flour
    • 1/2 cup 125 mL) almond meal
    • 3 Tbsp (45 mL) cricket powder
    • 2 tsp (10 mL) coconut sugar
    • 1/2 tsp (2 mL) minced fresh rosemary, plus extra
    • 1/4 tsp (1 mL) sea salt
    • 3 Tbsp (45 mL) nondairy milk
    • 1 Tbsp (15 mL) coconut oil, softened
    • 3 Tbsp (45 mL) cornstarch
    • 1 cup + 2 Tbsp (250 mL + 30 mL) red grapefruit juice, divided
    • 3/4 cup (180 mL) coconut cream (see Tip)
    • 1 Tbsp (15 mL) agave or light maple syrup
    • 2 Tbsp (30 mL) coconut oil
    • 1/2 tsp (2 mL) pure almond extract
    • 1/2 tsp (2 mL) finely grated grapefruit zest


    Per serving:

    • calories170
    • protein4g
    • fat10g
      • saturated fat4g
      • trans fat0g
    • carbohydrates17g
      • sugars2g
      • fibre2g
    • sodium66mg



    Chopped toasted pistachios and toasted coconut flakes, for garnish (optional)


    Preheat oven to 350 F (180 C). Grease an 11 x 17 in (28 x 43 cm) tart pan with removable bottom.


    In small bowl, combine ground flaxseed and water and stir to blend. Set aside to thicken.


    In food processor, combine dry tart shell ingredients and blend. Add nondairy milk and coconut oil, along with thickened flaxseed. Continue to whirl until dough holds together. Transfer to greased tart pan and, using your fingers, press dough evenly over bottom and up sides of pan. Using fork, prick a few holes across dough in bottom of pan. Place in oven and bake for 20 minutes. Remove to rack to cool.


    In small bowl, stir cornstarch and 2 Tbsp (30 mL) grapefruit juice together to make a smooth paste. Set aside.


    In saucepan, add all filling ingredients except cornstarch mixture and garnishes. Simmer, stirring steadily over medium heat until everything is blended and smooth. Reduce heat to low and gently whisk in cornstarch mixture. Simmer over low heat, stirring constantly until mixture is thick enough to coat a metal spoon. Remove from heat and set aside to cool slightly. Pour cooled filling into baked tart shell. Smooth the surface with palette knife. Sprinkle with additional fresh rosemary and refrigerate overnight to firm.


    Garnish with toasted pistachios and toasted coconut flakes before cutting into wedges and serving.


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    This recipe is part of the Micro Mini Maxi Superfoods collection.



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