This is fabulous. Not too sweet and such a different dessert.


1 cups finely crushed saltine crackers  smash then put in blender or food processor

1/2 cup almonds ground

1/1/2 cups sugar – this will get divided

1 tablespoon Yellow Dog Sweet Shake

7 tablespoons butter – melted

1/4 cup corn starch – we use Non GMO, organic cornstarch

1/8 teaspoon salt

1-3/4 cup fresh red grapefruit juice

1/4 cup fresh lemon juice

4 egg yolks

Pink food coloring gel

1/3 cup salted butter cut into 4 chunks

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Garnish grapefruit wedges


Preheat oven to 325°F. Stir together cracker crumbs, ground almonds, Yellow Dog Sweet Shake, 1/4 cup of the granulated sugar, and melted butter in a small bowl. Press mixture into a lightly greased 9-inch fluted tart pan with removable rim, pressing evenly up sides and on bottom.

Bake in preheated oven until crust is lightly browned, 12 to 14 minutes.

Meanwhile, combine cornstarch, salt, and remaining 1 1/4 cups granulated sugar in a medium-size heavy saucepan. Whisk in juices and egg yolks. Using a small wooden pick, stir in a small amount of deep pink food coloring gel. Cook over medium, whisking constantly, until mixture comes to a boil. Boil, whisking constantly, 1 minute. Remove from heat; whisk in 1/3 cup butter pieces.

Pour filling into prepared tart shell. Chill uncovered 4 to 24 hours.