À La Tart

Coconut Grapefruit Speculoos Tart Brighten up those garden parties and springtime picnics with this pretty, pale pink tart. A malty, cinnamon-and-ginger-scented, cookie crumb crust provides the perfect foundation for the lip-smackingly juicy, citrus-cream cheese filling. SERVES 8 ½ cup silken tofu¼ cup plus 1 tablespoon coconut cream6 tablespoons sugar1 cup grapefruit juice¼ cup cornstarch6 tablespoons vegan butter, divided1 (8.8-ounce) package speculoos cookies1 (8-ounce) container vegan cream cheeseVegan whipped cream, for garnish 1. Line a medium baking sheet with parchment paper. Into a high-speed blender, add tofu, coconut cream, sugar, grapefruit juice, and cornstarch, and blend until smooth, scraping down sides as needed. 2. Into a heavy-bottomed saucepan over medium heat, pour mixture and cook, stirring constantly, until thickened and bubbles become sluggish, about 8 minutes. Add 2½ tablespoons butter and stir until well combined. Transfer…