Gluten Free Coconut Grapefruit Tartlets

Here I am trying to stay ahead and on top of things, trying to be efficient. Well at least I tried, when I decided to write this post before actually making the recipe, because of course I didn’t end up making the cookies I had intended to. Instead choosing to make, but of course a pie, well tartlets in this case. So I jinxed myself, by my originally written words ” So I’m hoping they come out good, actually I need them to come out good, I’m writing this before they’re done. Am I jinxing myself? Fingers crossed… “, well blew that one. But I’m glad because these refreshingly sweet grapefruit tartlets were worth making.I’ll be honest, I’m not sure if I’ve eaten anything made from coconut flour. I mean I’ve tried gluten-free baked goods, but never really checked to see what flours were used. A few weeks ago I was asked to make a coconut gluten-free cake for a gender reveal party. Unfortunately I couldn’t do the order, but it sparked my interest in experimenting with gluten-free recipes to have something on my menu, in case anyone was looking for something gluten-free. I wish I had more time, because I was thinking a cake with dulce de leche filling and toasted coconut, this whole time thing is limited; and I kind of, well really, wanted pie.

I first discovered Nuts.com a few months back, quickly bookmarking it onto my favorites, as a great resource for purchasing bulk organic and wholesome ingredients for my dessert catering orders. Particularly their coconut flour, now especially since it was being requested.  Seriously check out their other products, you’ll be amazed at the variety and all the wholesome ingredients you can have delivered right to your door step.Coconut flour, made from ground dried coconut meat, smells exactly like the fruit but mildly sweet from its natural sugars. Aside from being a great gluten-free alternative in baking, coconut flour contains more fiber and protein than other flours. I definitely didn’t know that, which makes it a great flour to bake with when trying to lose weight. Bet you didn’t know that you could add a sprinkling of this flour into smoothies or sauces as a thickener too, I didn’t either. Coconut flour makes lighter baked goods, so it’s necessary to an add an extra egg for every ounce of coconut flour used. A good tip I read is that 1/4 cup of coconut flour is equal to 1 ounce. So, if your recipe calls for 1 cup of all-purpose flour and 2 eggs, use 1 cup of coconut flour and 6 eggs. I highly suggest picking up coconut flour, it’ll be great to mix in your baking every now and again, especially if you’re trying to eat wholesome or gluten-free. For more healthy swaps in baking check out this handy chart I created.These grapefruit tartlets, inspired but a recipe from The Sprouted Kitchen cookbook, was one I’ve had flagged since I first purchased the book, and I finally came around recreating it. Sara is much healthier than me too, of course she used coconut milk for the filling, and seeing as I forgot to stop to get some, and didn’t want to go back out, I chose to use good old heavy cream instead. I know a healthy crust demised by a luscious custard. Eh, I think of it as the perfectly balanced healthy and pleasurable dessert.  Now, I love a good nut dough, I mean this one is my favorite. It’s a delicious twist on a classic dough, and this dough is basically the gluten-free version of my favorite. I love pistachios, it’s my favorite nut, it’s definitely decided, actually I did while making this tart. I’ll admit I love having connections in the food industry, because I was generously gifted a good amount of pistachios to use up as much as I could in some delicious treats and to snack on, way much more than I probably should be. Hope you like pistachios, because I’m sure a few more recipes will be coming. The dough is soft, not sticky, and once baked, it’s like a chewy cookie, with salty crunchy bits every few bites. Seriously doesn’t that filling look delicious. The custard is so creamy, you’ll think it’s not cooked, but it is. It’s firm enough to perfectly cut a slice, but velvety smooth that it melts in your mouth. Then hits with you a refreshing and earthy smack of grapefruit. It isn’t lip-smacking tart like lemon curd, just the right amount where it’s subtle, yet still prominent. I definitely feel healthy eating this tart, oh yes I do. When hot summer days call for easy and chilled sweets, this is the tart to make.

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1 cup – Old Fashioned Gluten Free Oats

1/4 cup – Coconut Flour

1/3 cup – Unsalted Toasted Pistachios {I used salted}

1 tablespoon – Organic Honey

5 tablespoons – Virgin Coconut Oil

1/2 teaspoon – Coarse Salt

1 to 2 tablespoons – Water

Filling

13.5 ounces – Heavy Cream

1/3 cup – Organic Cane Sugar

Zest of half a large grapefruit {if grapefruit is small use zest from all}

2 tablespoons – Freshly Squeezed Grapefruit Juice

1 tablespoons – Coconut Flour {sifted}

1 large – Egg

1 – Egg Yolk

1/2 teaspoon – Pure Vanilla Extract

1/4 teaspoon – Coarse Salt

Recipe {adapted from The Sprouted Kitchen cookbook}

Butter and flour or spray tartlet pans, and place onto a parchment lined baking sheet. Combine the oats, pistachios, and coconut flour in a food processor; pulse until it resembles coarse flour. Add the honey, coconut oil and salt, pulsing until combined. Add the water a bit at a time, until dough comes together. Spoon 4 to 5 tablespoons of dough into each tartlet pan, pressing into a thin even layer. Refrigerate until firm {about 1 hour}.

Preheat oven to 375*F, pierce the bottoms of each crust with a fork a few times. Bake until lightly toasted {12 to 14 minutes}. Set aside, and cool completely. Turn oven down to 325*F.

In a small pot, bring the heavy cream until a simmer, cook for 5 minutes. Turn off heat, and stir in the sugar, grapefruit zest, and coconut flour. Cool slightly, then whisk in the grapefruit juice, egg, yolk, salt and vanilla until completely combined. Strain through a fine mesh strainer, and cool to room temperature. Fill each tartlet pan with about 1/3 cup of filling.

Bake until center of filling is set {about 20 to 25 minutes}. Top with toasted coconut, cool to room temperature. Chill at least an hour before serving.