Pomegranate tart recipe by of 11-15-2019
There pomegranate tart is the first recipe I made with my almond shortcrust pastry. This delicately flavored shortcrust pastry goes wonderfully with the pomegranate cream that I made, and the cream itself is so good that I suggest you try it in other contexts as well, such as the filling of a cake or even simply as a spoon dessert;)
How to make pomegranate tart
First of all, prepare the pastry by first combining the flour and butter and then also sugar, vanilla, egg yolks and salt.
Work quickly, cover with cling film and let it rest for 1 hour in the fridge.
In the meantime, start preparing the pomegranate cream: open the pomegranates in half and pass them on a juicer as if they were oranges, obtaining the juice.
Once you have 300 g of juice (it will take at least 2 pomegranates), filter it.
Then move on to the actual preparation of the cream: put the sugar and starch in a saucepan, slowly add the water and juice and simmer until it has thickened well, then let it cool completely.
Once the rest is finished, take the pastry back, roll it out on a lightly floured work surface and cover the bottom and edges of a greased tart mold.
Prick the bottom, then cook for about 15-20 minutes at 180 ° C in a preheated convection oven.
Transfer to a large bowl, cover with cling film and let cool completely.
When both the base of the tart and the cream are completely cold, start assembling: first, whip the cream, very cold from the fridge, and add it to the pomegranate cream, mixing gently with movements from the bottom up.
At this point pour the cream on the pastry and level the surface well.
Decorate the pomegranate tart with the grains set aside, then let it rest for at least 1 hour in the fridge before serving.