Let’s get crackin’

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Oh heavens, the holiday market shopping madness has already begun! I rather forgot this was the last weekend before Thanksgiving… Whole Foods is already at full-tilt insanity. It’s all good though, I don’t think I need to go back until after the holiday (ha. famous last words).

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It’s time for all things pumpkin, sweet potato, apple, and cranberry! I love the run of late autumn/holiday seasonal baking. I will say though, things can get a little one-note with all of the cinnamon-nutmeg-ginger combinations out there, which is why I especially love this pie. It’s light on the spice, but the cinnamon and ginger are present just enough to give it that seasonal vibe. Plus, it’s purple! Naturally! What’s not to love.

This thing obviously cracked like crazy (it cooled too fast in my apartment…might, *ahem* be a little cold in here?!) but I’m embracing its imperfections! It was delicious, and, like human beings, is unique and imperfect in its own way.

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Interestingly, it lightened up a lot in color after baking – see below photo! That was taken just over 24 hours after baking. The lighting is a bit different of course, but it was fun watching the color change.

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C and I both loved this one, a LOT. So much so that it might make another appearance this week for Thanksgiving! We’ll see. Regardless, we ate it for dessert and of course for breakfast, as we hibernated away from the bad air.

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I was traveling in SoCal for work last week and avoided some of it, but we’re still under a big blanket of smoke. The sunsets have been incredible, but that’s small comfort when outside is essentially verboten.

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My heart just breaks for those displaced by the terrible fires to the north of us and my beautiful state – we are on our 10th day of extremely unhealthy air quality and choking smoke in the Bay Area, and I can only imagine what it’s like closer to the fires. Sending all the good vibes to those who need them, though I know that isn’t nearly enough.

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Hold your loved ones, and bake them things – it is always the little kindnesses that are the most appreciated!

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Purple Sweet Potato Cheesecake Tart on a Chocolate Coconut Crust

Perfect for the holidays! Only lightly sweet – as always – and I love the purple sweet potatoes for their natural color. This comes together in a snap; you can always use regular sweet potato puree, or even pumpkin. This is kind of like a cheesecake, but uses yogurt instead of cream cheese for a lighter dessert. Yield: 1 9″ tart, serves 6-8 realistically or two really hungry people for dessert & breakfast the next morning :) Filling is adapted from the Roasted Root, here!

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For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a tart pan with coconut oil (you can also use a pie pan; I like the tart pans with removable rings). Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes.

For the filling:

1 cup pureed purple sweet potato*
1 cup whole milk, plain yogurt (I use Straus European style – it’s pretty runny)
3 eggs
1/4 c pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons tapioca flour*
1-1/2 teaspoons ground cinnamon
1/8 teaspoon allspice
½ teaspoon ground ginger
1/4 teaspoon kosher salt

* I boil them; you could also roast & mash them – either way is fine!

Add all of the ingredients for the filling to a food processor or blender and blend just until combined. Pour into the prepared crust and bake at 350 for 25-30 min until the center is set. Let cool completely, then refrigerate until serving.

Keeps well overnight in the fridge; probably best eaten within two days of baking, but I really doubt ours will even last that long :)

Let’s galette it on

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Hihi!

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It’s the time of the late summer fruit bounty, which means three types of summer fruit are featured today. This was a bit of a fridge and freezer clean out dessert, which sounds bad but really meant I’d had a glut of cherries and nectarines and frozen them for later. I love when I have a backstock of perfect fruit – turns out nectarines, cherries and raspberries make a stellar combination!

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C and I LOVED this galette. It disappeared quite literally in two sittings! Almondy and fruity: it’s light and makes a perfect summer dessert.

I’m quite proud of it on account of its sweetness – it’s not sweetened, at all! There is only 1 tbsp of coconut sugar in the whole thing, and really only for color – it could easily be omitted. Summer fruit is so sweet by itself that really, additional sweetener isn’t needed.

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We ate it with ice cream (of course) – which I obviously highly recommend – and also for breakfast (well, duh) after a late sleep and a hike; such a nice way to start a day off. Actually I’m not sure we can call it breakfast since we didn’t eat until 1:30p, but hey – it was the first meal of the day… let’s just go with brunch! Ha.

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I took my mama up to camp for some hiking & girl time last weekend – much needed time in my favorite mountains!

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Otherwise, it’s business as usual! I’m trying to get my hands on all the late summer fruit before the season is over… just give me ALL THE FRUIT!

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Happy weekend!

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Nectarine, Cherry, Raspberry and Almond Galette

Grain and gluten free, refined sugar free, pretty much paleo if you eat butter! Delicious all around. Almondy dough and filling set off the summer fruit to perfection, with only one tbsp of coconut sugar added for color – omit if you like! It’s really only decorative. Yield: 1 galette, serves 2 very hungry people (haha not that I speak from experience or anything) or 4-6. A Wait are Those Cookies original.

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
6 tbsp salted butter, chopped (or ghee)
1 egg
1 tbsp vanilla extract

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, and butter to combine until it looks like coarse meal. Add in egg and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the filling:
1/2 c almond butter
2 tsp vanilla
1/2 tsp almond extract
Scant 1/4 tsp sea salt

Stir everything together until smooth. If the almond butter is thick, it can be helpful to heat it just a bit in the microwave.

2 nectarines, sliced
1 c bing cherries, pitted
~1/3 c raspberries
Butter to dot the crust
1 tbsp coconut sugar to sprinkle
Sliced almonds

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the almond filling, spreading it carefully in order to not rip or crack the dough. Add nectarines, cherries & raspberries in whatever pattern you like!

Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Dot the fruit with butter, press sliced almonds into the dough on the sides (it’s okay if a few fall off), and sprinkle coconut sugar around the sides. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

Life is just peachy

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Hello friends!

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It’s been a few weeks; life has been busy with little time for baking, ugh! Thankfully, I caught a break and a chance to bake this…

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I love making tarts; they’re so effortlessly pretty! This one is almost a quiche – C and I were laughing about that over brunch (of eggs, kale and tart, obviously). I mean, it’s eggs and cheese in a crust, couldn’t we arguably call that a quiche?! Ha. Never mind that it’s studded with chunks of dark chocolate… no matter. Dark chocolate has antioxidants, which are definitely part of a healthy breakfast.

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We both LOVED this one – lightly sweet, sturdy wedges that you can pick up and fly around like a Star Destroyer (what?? I’m a nerd) and which make a great breakfast.

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I believe the ricotta tart idea might be Tuscan in origin, which makes quite a bit of sense… no matter its provenance, it’s delicious! I fed some leftovers to the fam and they loved it too, so rave reviews all around.

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Not only that, but it comes together in no time! Which is doubly excellent when your life has gotten inexplicably crazy busy and the only time to bake is early in the morning. Added bonus of early morning baking is that my apartment is still cool, so running the oven doesn’t seem like quite such an offense.

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Happy August! Stone fruit season is in full swing, I highly recommend a market trip with a dessert in mind :)

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Ricotta Peach Tart on an Almond Coconut Crust

Gluten free, grain free, and refined sugar free. Delicious all around! Very lightly sweet, perfect for breakfast (and also dessert, of course, but I really love it for breakfast & snacks!). Yield: 1 9″ tart. A Wait are Those Cookies Original

For the crust:

1.5 c almond flour
1/2 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1.5 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut,, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease your tart pan or pie dish of choice with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 10 minutes. Remove and let cool for a few minutes.

For the ricotta filling:

1 2/3 cups whole milk ricotta cheese
Scant 1/4 cup maple
2 tsp vanilla
3 large eggs
4 oz dark chocolate, roughly chopped
zest of 2 lemons
2 peaches, peeled, pitted and cut into thin slices

Preheat oven to 400°F

Make the filling:

Combine the ricotta with the eggs and maple. Add the zest and chocolate. Pour the filling into the slightly cooled tart shell. Top with sliced peaches. Bake for about 50-55 minutes or until the ricotta filling is set; the top will be firm and golden brown.

Allow the tart to cool in the pan, then remove the ring and cool completely before refrigerating. Serve cool or at room temperature; store leftovers covered in the fridge.

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Birthdays are the best excuse for dessert

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Omg. This is GOOD.

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I know in polite society you’re not really supposed to say the stuff you made is really bomb but…. I’m going to break that rule.

Because – this tart. is. so. DELICIOUS!

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We both loved it – I made it for C’s birthday after he requested something with chocolate and berries and cream. Fave human’s birthday = great excuse to bake! Not as if I ever need one…

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Cream and chocolate complement each other so nicely – the filling of this one is light but rich, and the crust is chewy with a slight hint of salt (gotta love salted chocolate!). Add in whatever summer fruit you have on hand – for me, it was raspberries, blueberries and cherries – and you’re set for a perfect summer dessert.

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It makes amazing dessert and of course, breakfast. We did eat it with a bit of vanilla ice cream last night – no complaints there, and it made an awesome addition to breakfast this morning (by now this really shouldn’t surprise you!) post Twin Peaks 4.5 mile hike (1000′ elevation gain, not too shabby)!

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It really comes together quickly too – the crust is an easy press-in; no rolling required! This is a perfect dessert for the hot days we’re having too, since the crust only bakes for about 15 minutes, and the filling just sets up in the refrigerator. I made the crust the night before, while my apartment was cool, and then put the filling together early the next morning so it could chill all day.

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I definitely will make this again. I make a practice of not posting anything we don’t like, so of course I’d make the others on here too…. but… this one…. I want to make it again SOON! I leave for camp on Friday though so I suspect there will be no baking again until after I come back – stay tuned for cherries! I have a bunch frozen after I saw them on sale in the market a few times.

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Happy baking! See ya on the flip side when I get back from my mountainous camp sojourn in mid-July!

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Yogurt Panna Cotta Cream Tart with Summer Fruit on a Chocolate Almond Crust

A Wait are Those Cookies original! I riffed on this one and this one and came up with this. Refined sugar free, gluten free and grain free. Yield: 1 9″ tart.

For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder (or cocoa powder)
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes.

With a pastry brush, coat the bottom the crust with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.5 cup heavy cream, divided
1 tbsp vanilla
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/2 cup plain greek whole-milk yogurt
more melted chocolate, for drizzling (just a few tbsp needed – use more for serving if desired)

In a small bowl, sprinkle the gelatin over 1/4 cup of the cream. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the remaining 1.25 cups of cream into a small saucepan. Add vanilla, maple and salt into the cream. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours.

Decorate with berries and drizzle with melted chocolate (I just melt chips in the microwave) and top with berries for serving! Store in the fridge – keeps well overnight for breakfast the next morning :)

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Time to get our rhubarb on!

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Hello hello!

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I have one of my favorite spring combinations for you today – rhubarb and blood orange! I dug myself out from a very busy work week for a midweek baking reprieve (who cares if I have to bake at 6am as long as I can bake?!), which was lovely and relaxing.

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Both rhubarb and blood oranges seem to have relatively short-ish seasons when I can readily find them in the market, and they really only overlap for a hot minute, so I had to take advantage while I could.

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So glad I did – we both love tart things so this was right up our collective alley. Highly recommended if you’re a fan of rhubarb and citrus, or if you just generally love pretty and colorful desserts!

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We thought this looked rather like a polynesian color scheme – I just LOVE the colors! So bright and spring-y. If I hadn’t made banana cake for Easter, this would have been a solid bet.

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And of course it goes without saying that it does double duty for both dessert and breakfast – enter the obligatory eggs & kale picture! I have to say, it made a magnificent addition to breakfast. Then again, I also love it with ice cream for dessert, so it’s hard to pick favorites.

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It comes together in a relative snap – both the crust and the frangipane are made in the food processor, and I almost always make them the day before so that all I have to do day-of is fruit slicing and assembly + baking. Pro tip: you don’t even have to clean the food processor between making the dough and the frangipane, because they use nearly the same ingredients! Win win because really – who wants to clean a food processor more than you have to?

In other news, my yard is flowering – See photo evidence below! :)

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Happy Spring! Go get that spring produce before it becomes hard to find!

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Rhubarb and Blood Orange Galette with Blood Orange and Almond Frangipane

Grain free, gluten free, and refined sugar free. Yield: 1 galette. Serves: 2-8. A Wait are Those Cookies original!

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
6 tbsp salted butter, chopped (or ghee)
1 egg
1 tbsp vanilla extract

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, and butter to combine until it looks like coarse meal. Add in egg and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the galette filling:

2 blood oranges, sliced
4-5 stalks of rhubarb, cut into chunks
a bit of coconut sugar for sprinkling
beaten egg, for egg wash

For the blood orange frangipane

zest of two blood oranges
scant 1/4 cup coconut sugar
1/2 cup almond flour
1/4 c almond butter (mine was roasted unsalted)
2 eggs
1 tsp vanilla
1/4 tsp almond extract

Blend everything in a food processor or high powered blender until smooth. Can be made ahead and stored overnight in the fridge if needed.

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the frangipane, spreading it carefully in order to not rip or crack the dough. Add rhubarb and sliced oranges, in whatever pattern you like! Sprinkle with a little coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Brush the edges of the dough with the beaten egg and sprinkle a little coconut sugar around the sides. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil overnight in the fridge – I leave it at room temperature until serving.

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Bellissimo Blood Oranges

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What to do when your blood orange bars crack something fierce and turn out a weird, strange color but somehow are still so delicious?

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Cover them with more blood oranges and chocolate drizzle!

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Shhh. You know nothing.

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Seriously though… these bars were delicious but omg the filling turned out the most bizarre color. I can’t explain it…. I am mystified. They also cracked like crazy (are they trying to emulate the fault lines on top of which I very nearly live? I would hope not) – I might have cooled them too fast – outside, at 6am – but… I had to go to work. Desperate times.

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BUT, all’s well that ends well, since they’re delicious and I somehow juiced all the blood oranges without getting blood orange splatter all over my kitchen walls. I did get some on myself that I didn’t discover until I got to work, but that’s neither here nor there and no one noticed…

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Thank heavens it’s the weekend! This has been a long couple of weeks (month? ugh).

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This weekend though – no complaints! It’s been lovely so far, and it’s only Saturday. I took a long, coffee-fueled hike/walk in Golden Gate Park today, which was just perfect as it’s been a long time since I doodled around over there.

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Here again we have a dessert-breakfast-breakfast-dessert situation that does duty for whatever time of day in which it finds itself.

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We ate it with ice cream for dessert (it was bomb) and then again alongside eggs & caponata for breakfast (yes, it’s blurry – it’s not you!)

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However you slice it, these bars are delicious, odd color notwithstanding. Blood orange season is short, so grab them while you can! Thinly sliced, I think they look like stained glass – they are one of my favorites.

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Happy Saturday!

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Blood Orange Bars on a Chocolate Coconut Crust

Gluten & grain free, refined sugar free, dairy free, pretty much paleo. Tart but sweet – it’s hard to argue with the iconic combination of orange and chocolate. Blood oranges take it up a notch, and are so beautiful! A Wait are Those Cookies original. Yield: 1 9″ pie dish; serves 2-8.

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For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
3.5 tbsp coconut oil, melted

Preheat the oven to 350, and lightly grease a 9″, deep pie plate with coconut oil. Alternatively, you could use a tart ring with a removable bottom – I needed to transport mine so opted for just keeping it in a less fussy dish.

In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 17 minutes.

For the filling:

4 eggs
1/4 c pure maple syrup
zest of 3 blood oranges, roughly chopped
1/2 c fresh blood orange juice
pinch of sea salt
4 tbsp coconut flour
2 tsp vanilla extract

For the topping:
1 blood orange, thinly sliced
3 tbsp extra dark chocolate, chopped
1 tsp coconut oil

While the crust is baking, make the filling! In a large bowl, whisk together eggs, maple, orange zest and juice, sea salt, coconut flour (sifted if lumpy) and vanilla until smooth. Pour the filling into the par-baked crust.

Bake for 30-35 minutes. The top should be mostly firm and the filling set, with just a small amount of wiggle (it’ll firm up as it cools). Let cool completely and eat immediately or chill in the fridge for later (I like them cold!). Once cool, top with a thinly sliced blood orange. Combine the dark chocolate and coconut oil in a bowl and microwave on 30 second intervals until melted, stirring between intervals. Drizzle over finished tart.

Serve with vanilla ice cream :) Store any leftovers in the fridge.

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{Citrus} Zest for life

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I do love California’s winter citrus season.

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Doesn’t seem to matter which kind of citrus – though I think grapefruit and meyer lemon are tied for first for me. Especially when it’s grey out (which really doesn’t bother me in the slightest), I love baking with citrus: it smells like sunshine!

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I’ve done a grapefruit tart on the blog before (several times, actually!) but never paired it with hazelnut, which I’m finding is an excellent combination.

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As per usual, this tart does double duty for dessert paired with ice cream or for breakfast alongside the usual fare, and coffee, obviously.

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I like versatile baked things! Life is more fun when you can eat them for breakfast, preferably in good company on a lazy weekend morning.

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Let’s see, life things lately…

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My car needed a new distributor (you may recall my interesting adventure with a freeway onramp from my last post), but I have it back now, so that’s all fine and dandy. The sky has been doing some crazy things lately, but I’ve been loving the rainy weather, and heaven knows we need it! Maybe maybe I can squeeze in at least one ski day before the end of the season… fingers crossed.

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In the meantime, I shall eat tart in the company of my fave human and be content, because that is what weekends are for.

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Go find yourself some citrus and join me! You won’t be sorry, promise :)

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Grapefruit Curd and Ginger Tart on a Hazelnut Coconut Crust

Tart but sweet, creamy and a perfect winter dessert when citrus really shines. Grain free, gluten free, refined sugar free, dairy free, pretty much paleo! A Wait are Those Cookies original. Yield: 1 9″ tart, serves 2-6!

For the crust:

1.5 c hazelnut meal
1/2 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
3 tbsp coconut oil, melted

In a large bowl, stir together hazelnut meal, shredded coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and press the mixture into the bottom and up the sides of a 9″ pie plate. Poke the bottom a few times with a fork, and bake for 10 minutes.

Maple Grapefruit Curd:

2 whole eggs
2 egg yolks
1/3 c grapefruit juice
zest of 2 grapefruits
pinch of sea salt
2 tbsp maple syrup
3.5 tbsp coconut oil
1 tsp vanilla

I use a double boiler for this curd, which literally is a game changer. Highly recommended! Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, grapefruit zest and juice, sea salt, and maple syrup. Add in the coconut oil one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat and strain through a mesh strainer into your glass/pyrex storage container. Keep in the fridge until ready to use – curd keeps for about a week.

Assembly:
1 packet gelatin (pref. grass fed)**
1/4 c meyer lemon or grapefruit juice, *cold (refrigerated)
1 grapefruit, sliced
shredded coconut, candied ginger, hazelnuts, etc for topping

I stabilized the curd for this tart with gelatin, since I was a little suspicious of its structural integrity. To do so, since I’d already made the curd ahead of time, I needed to bring it back to a warm enough temperature to dissolve the gelatin. The following is what I did – if you’re making it all at once, no need to do as I did, just stir the softened gelatin into the already warm curd once it thickens.

In a small bowl, sprinkle 1 packet of gelatin over 1/4 c cold meyer lemon or grapefruit juice. Stir until incorporated and let sit for a minute. Once softened, stir into the warm curd, stirring until the gelatin is dissolved completely (give it 1-2 minutes of stirring). Pour the curd into the baked crust shell, and let cool for a few minutes on the counter before transferring to the fridge to cool completely – preferably overnight but at least 4 hours.

**If you prefer not to use gelatin, you could also set the curd by pouring it into the baked tart shell, and baking the whole thing at 350 for 8-10 minutes, then letting cool completely and refrigerating for at least 4 hours before serving. I prefer the gelatin method with this curd since it will set completely – the baked version might have more wobble / lose some structural integrity when sliced, but it’s a pretty solid second option.

Top with sliced grapefruit, hazelnuts, shredded coconut and candied ginger if desired. I prefer to chill mine in the fridge for at least two hours before serving.

Keeps well in the fridge covered overnight, though it’s best eaten in 2-3 days.

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