Tangy Pomelo Curd Tart

     Recipe for Olga's Original Tangy Pomelo Curd Tart *(Paleo Friendly, Gluten Free, Grain Free)Ingredients:For the crust:1. A scant 1/2 cup (30 g) moist shredded coconut2. 1/2 cup (65 g) coconut flour3. 1/2 cup (60 g) arrowroot starch4. 1 1/2 tablespoons coconut sugar5. 1/4 teaspoon fine pink Himalayan salt6. 1 teaspoon pomelo zest, tightly packed7. 50 g chilled lard8. 70 g chilled coconut oil9. 1 large egg, separated10. 1 teaspoon homemade coconut extractFor the pomelo curd:1. 1 1/2 cups (350 ml) fresh pomelo juice, from two large pomelos2. 1/3 cup (80 ml) Grade A maple syrup3. 1/4 (50 g) cup coconut sugar4. Pinch of fine pink Himalayan salt5. 2 large eggs6. 2 large egg yolk8. 6 tablespoons (60 g) coconut oil, at room temperatureDirections:1. To make the tart shell: Preheat oven to 350° F.  Place the first six ingredients in a food processor and pulse to combine. Add lard and coconut oil and pulse until mixture resembles coarse meal, with some larger pieces remaining. In a small bowl, whisk together egg yolk and coconut extract; add to flour mixture. Pulse until a soft and slightly sticky dough forms. Press dough into bottom and up sides of  9.5-inch round tart mold with a removable bottom until evenly distributed and about 1/8 inch thick. Brush crust with beaten egg white, dock it, and chill until firm, about 30 minutes. Bake shell until golden brown all over, about 13 minutes. Let cool completely.2. To make the curd: In the bowl of a stand mixer fitted with a paddle attachment, beat coconut oil, maple syrup, coconut sugar, and salt until combined, about 2 minutes. Slowly add eggs and yolks; beat for 1 minute. Mix in pomelo juice. The mixture will look curdled, but it will smooth out as it cooks. Transfer the mixture into a medium saucepan and cook over low heat until it looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon. Don't let the mixture boil. Pour into cooled shell, cover loosely with plastic wrap to prevent a skin from forming, and chill 4 hours or until set. The curd will thicken as it cools. Top with toasted coconut chips and shelled salted roasted pistachios. Serve immediately.Notes:* developed at an altitude of 4500 feet above sea level