Fresh Grapefruit Tart with Toasted Coconut and Crushed Pistachio

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We just had to try this fresh grapefruit tart with toasted coconut and crushed pistachio from Zainab’s recipe over at A Classic Twist. The kitchen was overflowing with grapefruit and we were looking for a tasty way to use them up and this recipe was perfect!

This recipe was inspiring, so we organized it with a few twists. We replaced the sugar with coconut sugar for an extra nutty flavor and substituted some of the butter for toasted pistachio oil for a truly exceptional graham cracker crust. The addition of chopped pistachios and toasted coconut is over the top and adds a nice crunchy texture to the custard-like tart.

What You Need to Make a Vegan Grapefruit Custard

This tart is technically a custard base so we had to replace the yolks with some flax seed “eggs.” You can also substitute those for more corn starch, or if you eat eggs, use three yolks! Arrowroot powder is another exceptional binder, and a great ingredient to have on hand for vegan chefs! These all act as a binder to keep the tart together.

Coconut Graham Cracker Crust

• 1 3/4 cup crushed graham cracker
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 1/4 cup unsalted vegan butter, melted
• 1 tbsp pistachio oil (or use 1 tbsp vegan butter)
• 1/2 cup unsweetened coconut flakes

Grapefruit Filling

• 3/4 cup coconut sugar
• 3 tbsp cornstarch
• 1 1/2 cups freshly squeezed grapefruit juice
• 6 tbsp vegan butter cut into pats
• 3 flax eggs or three more tbsp of cornstarch (one flax egg= 1 tbsp flax seed meal and three tbsp water)

Toppings

• 1/4 cup toasted coconut
• 2 tbsp chopped pistachios

How to Make A Fresh Grapefruit Tart

1. Preheat your oven to 400℉ and prep a 9-inch round tart/pie pan with non-stick spray.
2. In a food processor, combine the graham crackers, salt, and coconut sugar. Pulse a few times to mix together. Add in the melted vegan butter and pistachio oil (or more vegan butter if you don’t have any) and pulse again until it resembles wet sand.
3. In a small bowl, combine the coconut flakes with the graham cracker mixture and press it firmly into the bottom of your tart pan. Bake until just set and golden brown, or about 5-8 minutes.
4. Meanwhile, juice your grapefruits. Combine the coconut sugar and juice in a small saucepan and heat over medium heat. Cook for several minutes until thickened and bubbly. Add in your flax eggs and cornstarch and mix well. Cook for 2-3 minutes, stirring frequently, until the mixture is thickened and sticks to the back of your spoon.
5. Remove the mixture from heat and stir in the pats of vegan butter until melted. Pour into the cooled tart crust and smooth the top with a silicone spatula. Cover with plastic wrap and place in the fridge for at least four hours or overnight.
6. Once you are ready to serve, top with chopped pistachios and coconut flakes. Store any leftovers covered in the fridge for up to three days.

Dietary Modifications

This dish fits many different dietary preferences as it’s written. To make sure it’s gluten-free compliant, check the label on the graham crackers, as these can contain gluten.

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Fresh Grapefruit Tart with Toasted Coconut and Crushed Pistachio

Allison Crawford at The Hungry Carrot

This bright and beautiful grapefruit tart is the veganized version from A Classic Twist and is the perfect way to use up extra grapefruit. The addition of pistachios and coconut crust is over the top and adds a nice crunchy texture to the custard-like tart. We made a few modifications to the recipe, including adding some coconut sugar and pistachio oil for extra flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Setting Time 4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8

Ingredients

  

Coconut Graham Cracker Crust

• 1 3/4 cup crushed graham cracker
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 1/4 cup unsalted vegan butter, melted
• 1 tbsp pistachio oil (or use 1 tbsp vegan butter)
• 1/2 cup unsweetened coconut flakes

Grapefruit Filling

• 3/4 cup coconut sugar
• 3 tbsp cornstarch
• 1 1/2 cups freshly squeezed grapefruit juice
• 6 tbsp vegan butter cut into pats
• 3 flax eggs or three more tbsp of cornstarch (one flax egg= 1 tbsp flax seed meal and three tbsp water)

Toppings

• 1/4 cup toasted coconut
• 2 tbsp chopped pistachios

Instructions

 

• Preheat your oven to 400℉ and prep a 9-inch round tart/pie pan with non-stick spray.
• In a food processor, combine the graham crackers, salt, and coconut sugar. Pulse a few times to mix together. Add in the melted vegan butter and pistachio oil (or more vegan butter if you don't have any) and pulse again until it resembles wet sand.
• In a small bowl, combine the coconut flakes with the graham cracker mixture and press it firmly into the bottom of your tart pan. Bake until just set and golden brown, or about 5-8 minutes.
• Meanwhile, juice your grapefruits. Combine the coconut sugar and juice in a small saucepan and heat over medium heat. Cook for several minutes until thickened and bubbly. Add in your flax eggs and cornstarch and mix well. Cook for 2-3 minutes, stirring frequently, until the mixture is thickened and sticks to the back of your spoon.
• Remove the mixture from heat and stir in the pats of vegan butter until melted. Pour into the cooled tart crust and smooth the top with a silicone spatula. Cover with plastic wrap and place in the fridge for at least four hours or overnight.
• Once you are ready to serve, top with chopped pistachios and coconut flakes. Store any leftovers covered in the fridge for up to three days.

Keyword coconut crust, grapefruit tart