Bright, juicy, and slightly sweetened summer tart made in no time. The combination of coconut and fresh citrus is refreshing, a touch of rosemary enhances the vibrant flavors and roasted cashews provide butter-like aftertaste.

To highlight the flavors and to enhance the herbal and zesty sensation of the grapefruit cream layer, I used this Grapefruit & Rosemary Marmalade – amazing and bright combinations of Brins jams inspire me when developing new recipes. If you’re not able to find a grapefruit jam though, you can substitute with any citrus or tangy jam/preserve and add a small twig of freshly chopped rosemary to infuse the jam.

The tart is easy to prepare and requires some time to chill before serving. I was playful with decorating the tart so allow to unleash yourself and your creativity and decorate your tart how you like it – that is the most fun part anyways and any guiding here would be just limiting your creative spirit. Share your tart with me and others by tagging it with #wanderingsenses

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INGREDIENTS
(for baking pan size 8×8″)

Base

200g Graham Crackers or Digestive Biscuits

70g Coconut Oil or Butter

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Grapefruit Cream Layer

1 Can Coconut Cream

Juice Squeezed From 1 Grapefruit

2 Tablespoons Grapefruit & Rosemary Jam

1-2 Tablespoons of Honey or Agave Syrup

100g Cashews (roasted & soaked)

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Citrus Jelly Layer

1 Tablespoon Grapefruit & Rosemary Jam

Juice from 1 Lime

100ml Water

2 Teaspoons Cornstarch

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METHOD

1. Base: Grind your Graham Crackers to dust. Add melted Coconut Oil (or melted butter for a non-vegan version) and spread and press tightly this mixture to your baking pan lined with a parchment paper. Bake on 180°C/350°F for 10 minutes then cool down
2. Grapefruit Cream Layer: Pour boiling water over your roasted Cashews and let them soak for ~20 minutes. Transfer soaked cashews to a blender, add the SOLID part only! of your canned Coconut Cream (note: keep the can in the fridge/ freezer prior to using to solidify the cream even more), the juice from 1 Grapefruit, 1-2 tablespoons of Honey (or Agave) and 2 tablespoons of Grapefruit Jam. Blend everything together until very smooth and pour & spread the cream evenly on a crust. Place into the fridge
3. Citrus Jelly Layer: In a small pot combine together 1 tablespoon of Grapefruit Jam (or jam of your preference – ideally sour-ish jam) with Juice from 1 Lime and Water. Bring to simmer and pour in 2 teaspoons of cornstarch dissolved in a bit of water. Keep stirring until the mixture thickens up. Let the citrus jelly cool down a bit, then carefully pour on the cream layer and let it cool down in the fridge for several hours (or overnight) or in the freezer for 2-3 hours. After that decorate, slice and enjoy 

Dobrú chuť,
Lenka