I discovered this tart during my phase of "healthy-ish baking"  when I was trying to keep desserts light but still have that wow factor. I had some leftover grapefruit and experimented with brûlée-style topping one day. The result? A refreshing, tangy tart with a caramelized crown that’s now a go-to for summer get-togethers (and solo treat-yourself moments after the kids are in bed). 

Ingredients:

Crust:

• 1 ½ cups almond flour

• 2 tbsp coconut flour

• 2 tbsp maple syrup

• 1/4 cup coconut oil or butter, melted

• Pinch of sea salt

Filling:

• 1 cup plain Greek yogurt

• 2 tbsp maple syrup or honey (adjust to taste)

• 1 tsp vanilla extract

• Zest of 1 grapefruit

Topping:

• 1 grapefruit, peeled and sliced into thin rounds

• 1–2 tbsp coconut sugar or raw sugar (for brûlée effect)

Instructions:

1. Preheat oven to 350°F (175°C).

2. Mix crust ingredients in a bowl until a dough forms. Press evenly into a tart pan (with removable bottom if possible). Bake for 10–12 minutes until lightly golden. Cool completely.

3. In a separate bowl, mix Greek yogurt, sweetener, vanilla, and grapefruit zest. Spread evenly into cooled crust.

4. Top with grapefruit slices. Pat them dry with a paper towel first to help caramelize.

5. Sprinkle sugar on top of grapefruit. Use a kitchen torch to brûlée until bubbly and golden — or broil on high for 2–3 minutes (watch closely).

6. Chill for at least 30 minutes before serving.

Sarah’s Tips:

• Make it dairy-free: Use coconut yogurt for a creamy alternative.

• No torch? A quick broil works too — just keep an eye on it!

• Want to prep ahead? Bake the crust and mix the filling a day early, then brûlée the topping just before serving.

• Add fresh mint or pistachios on top for color and crunch.

Nutrition (Per Slice, Approximate):

• Calories: 210

• Protein: 6g

• Carbs: 18g

• Sugar: 11g

• Fat: 14g

• Fiber: 3g