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🍰 Crunchy Pomegranate Tart

400 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Make sure all ingredients for the shortcrust pastry are cold.
  2. 2. Briefly mix 70 g of sugar with 140 g of cold butter in a bowl.
  3. 3. Add the egg yolk, a pinch of salt, 1 teaspoon of vanilla extract, flour, and cocoa.
  4. 4. Briefly knead the ingredients together into a dough.
  5. 5. Press the dough flat onto a plate.
  6. 6. Cover the dough and let it cool in the refrigerator for one hour.
  7. 7. Preheat the oven to 190 degrees Celsius top/bottom heat.
  8. 8. Briefly knead the chilled shortcrust pastry dough.
  9. 9. Roll out the dough on a lightly floured surface to a thickness of about 5 mm.
  10. 10. The dough circle should be about 6 cm larger in diameter than your tart pan.
  11. 11. Grease the tart pan with baking release spray.
  12. 12. Place the dough in the pan and press it firmly at the edges.
  13. 13. Smooth off any overhanging dough with a spatula.
  14. 14. Place the dough base in the freezer for 10 to 15 minutes before baking.
  15. 15. Bake the base in the preheated oven for 20 to 25 minutes.
  16. 16. Remove the base from the oven and let it cool in the pan.
  17. 17. Seed the pomegranates and finely puree 200 g of the seeds.
  18. 18. Press the puree through a fine mesh sieve into a saucepan.
  19. 19. Add the lemon juice to the puree in the saucepan.
  20. 20. Whisk in 2 whole eggs, the egg white, 50 g of sugar, and the starch until the mixture is lump-free.
  21. 21. Cook the mixture over medium-high heat, stirring constantly, until it thickens.
  22. 22. Turn off the heat as soon as the curd thickens.
  23. 23. Stir 100 g of cold butter into the hot mixture.
  24. 24. Spread the curd evenly into the cooled tart base.
  25. 25. Smooth the filling.
  26. 26. Place the tart in the refrigerator for 30 to 60 minutes until the filling is set.
  27. 27. Bring the cream to a boil in a saucepan.
  28. 28. Chop the chocolate coating (couverture) into small pieces.
  29. 29. Turn off the heat as soon as the cream boils.
  30. 30. Stir in the chopped couverture until it has melted.
  31. 31. Let the ganache cool down to room temperature.
  32. 32. Fill a small portion of the ganache into a piping bag with a star tip.
  33. 33. Spread the remaining ganache smoothly over the pomegranate filling.
  34. 34. Decorate the tart with dollops from the piping bag.
  35. 35. Top the tart with fresh pomegranate seeds.
  36. 36. Place cookies on the tart as decoration.

Nutrition per serving