Recipe by Dr. Fay Kazzi

Grapefruit Coconut Cream Tart
Vegan, Gluten Free
Makes 4 tarts – Mold size: 4.5-inch

Ingredients
Crust
1 ½ C almond flour
½ C pecans, ground
5 Medjool dates, pitted
3 Tbsp coconut oil
¼ tsp salt

Cream filling
¼ C coconut cream
3 Tbsp corn starch
1/3 C granulated sugar
1 Tbsp lemon juice
½ tsp vanilla extract

Grapefruit gel
1 C freshly squeezed grapefruit juice (2 grapefruits)
2 Tbsp maple syrup
1 ½ Tbsp corn starch

Directions
1. Preheat oven to 325 degrees. For the crust, soften the Medjool dates by placing them in warm water for about 5 minutes, and then squeeze out the excess water with your hands. Place the dates and the ground pecans in a food processor and process until granulated and well-mixed. In a bowl, combine the mix with the almond flour, coconut oil (melted or softened), and salt.
2. Divide the mixture into 4 equal parts and begin forming the crust in the tart mold. Press evenly until uniform surface is achieved. Place tart crusts in the oven and bake for 5-7 minutes, then set aside to cool.
3. For the cream filling, place ¼ C of the coconut cream in a small bowl with the corn starch and mix thoroughly. In a small pot, combine the coconut cream and starch mixture with the granulated sugar and vanilla extract, placing on medium heat and stirring until it begins to boil (about 3-5 minutes). Once boiling, set to a simmer and stir until thickened. Remove from heat and mix in the lemon juice, then scoop directly on to the crust and spread evenly. Place in the fridge to chill.

4. For the grapefruit gel, pour grapefruit juice through a strainer and discard pulp. Mix ¼ C of the juice with the corn starch, making sure there are no lumps. Place in a small pot with the remaining juice and the maple syrup and set to medium heat while mixing. Once boiling, reduce heat to simmer and stir until it starts to thicken, then remove from heat. Remove tarts from the fridge and add in grapefruit layer. Let chill again for about 1-2 hours before serving.

Top with crushed pistachios, enjoy!