Fresh citrus in the winter is one of my favorite things. It’s dreary here in Seattle and the cloud cover and constant drizzle, really puts a damper on the mood. It’s no wonder people around here take Vitamin D supplements, fake-and-bake and become snowbirds to beat the winter blues. I’m a fan of Vitamin D and take it daily. (Feel free to send me a message to learn what my favorite brand is.) I’m also a fan of eating happy fruit. I don’t know why, but I consider citrus happy fruit. This breakfast dessert is fantastic. And super easy to make. So easy, in fact, that most people will think you slaved over it when they eat it (which makes it fantastic for a last minute Christmas brunch dessert). When they make those comments, smile sweetly and say “Thank you” – this recipe will be our little secret. Unless you decide to share it with them. I wouldn’t blame you if you did.
If you have never segmented and cleaned a grapefruit, here’s a short little video to help you out. It’s super easy. And looks fantastic. I squeeze the remaining fruit meat and use it to for a second ferment for my kombucha or water kefir. Talk about major yummy!
Serves: 8 Cook Time: 30 minutes
For the Crust:
- 1/4 cup almond flour
- 1/2 cup plus 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup coconut oil, softened
- 2 tbsp honey
- 1 pasture-raised and organic egg, beaten
- 1 1/2 teaspoons organic vanilla extract
For the filling:
- 1 package organic pasture-raised cream cheese, softened (8 oz)
- 1/3 cup crème fraîche (Trader Joe’s sells it for a reasonable price. If you can’t find it, grass-fed whole fat Greek yogurt will work)
- 2 tbsp honey
- 1 tsp organic ginger
- 1 tbsp organic grapefruit zest
- 3 cups organic grapefruit, peeled and segmented (About 2 grapefruit)
- Coarse sea salt
To prepare the crust:
- Preheat the oven to 350 degrees.
- With a fork, sift the dry ingredients in a medium bowl.
- In a separate small bowl, whisk together the crust’s wet ingredients.
- Pour the wet ingredients into the dry ingredients and fold until incorporated.
- Using wetted (with water) fingers, press the dough evenly into a 9-inch pie or tart pan, making sure to cover the bottom and the sides of the pan. If you don’t have a torte pan, use a spring form pan.
- Let the crust cool and leave in the pan.
For the torte filling:
- Combine the cream cheese, creme fraiche, honey, ginger and grapefruit zest and mix at medium speed with a mixer until smooth.
- Spread mixture over crust with a spatula.
- Line grapefruit segments on filling to cover.
- Sprinkle coarse sea salt over tart, slice and serve immediately.