We just received an annual gift of a dozen Texas ruby red grapefruit from a family friend and I wanted to try to incorporate the grapefruit into a dessert. This fits the bill and was a real treat.

Ingredients

For the crust:

• 1/4 cup butter or ghee, melted
• 2 cups crispy pecans
• 3 pitted dates

For the custard filling:

• 1/4 cup butter or ghee, melted
• 1/2 cup raw honey – where to buy natural sweeteners
• 1 cup grapefruit juice, freshly squeezed
• 1/4 cup orange juice, freshly squeezed
• zest from 1 grapefruit
• 1 Tbsp gelatin
• 1/2 cup cream – where to find raw milk
• 4 eggs, lightly beaten
• 1 tsp vanilla extract

Directions

For the crust:
Pulse the nuts, melted butter and dates until it comes together in a gooey ball. Press into a tart pan.

For the filling:
On low heat, melt the butter and honey together and then add the juice and zest. Slowly whisk until this mixture is warm. Add the gelatin and continue whisking until it is incorporated. Add the cream and slowly continue to warm the mixture until it is warm to the touch. In a slow stream, add in the eggs while continuously whisking the mixture over low heat. Keep whisking and cook for about 5-7 minutes on low heat until the mixture has thickened. Add in the vanilla extract and whisk to incorporate.
Pour the mixture into the tart pan.
Refrigerate until set – about 2-3 hours. Garnish with grapefruit segments.

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