Pomegranate Tart Recipe | Tasting Table
Prep Time:
25 minutes
Cook Time:
1 hour, 10 minutes
Servings:
11 tart
Ingredients
  • For the Crust
  • 1¼ cups all-purpose flour
  • 1⅓ cups almond flour
  • ⅓ cup granulated sugar
  • 2 teaspoons sea salt
  • 6 ounces butter or shortening
  • ⅓ cup cold water
  • For the Curd
  • 2 gelatin sheets
  • 1 cup lemon juice
  • 1½ cups pomegranate juice
  • 3⅓ cups granulated sugar
  • 1 teaspoon salt
  • 13 whole eggs
  • 13 egg yolks
  • 1¼ cups coconut oil, melted
  • 1 teaspoon red food coloring, or more for desired color
Directions
  1. Make the crust: Preheat the oven to 375° and grease the tart pan with cooking spray or butter.
  2. In a large bowl, combine the flour, almond flour, sugar and salt. Add the butter and use a fork or your hands to incorporate. This is a lot like making pie dough: You want dime-sized pieces of fat remaining in the mix. Add in your water and mix to combine, again with hands or a fork. The mixture should be supple without any little flecks of dry ingredients.
  3. Press the dough into your tart pan, taking care to make it as even as possible (about ¼ inch) and using your thumb to press into the corners (gotta get that 90-degree angle at the edge!) and up the sides of the pan. Place the tart pan in the freezer for a few minutes to firm the dough up. Place it in the oven on a sheet pan for about 20 minutes, or until golden brown.
  4. Make the curd: Fill a small bowl with very cold ice water and add the gelatin sheets one by one. Let sit for about 10 minutes, then squeeze out the excess water and set aside.
  5. In a medium-sized saucepan, combine the lemon and pomegranate juice, then add in the sugar, salt, whole eggs and egg yolks. Whisk to combine completely. Set on the stove at medium heat, whisking constantly. It will start thin, but slowly start to thicken. You know the curd is done when it's very thick and there are a few bubbles popping up. Take it off the heat, add in the bloomed gelatin and whisk until fully combined. Slowly whisk in the melted coconut oil and food coloring to combine. Let the curd mixture cool to room temperature and lower the oven to 350°.
  6. Fill the shell with the curd and smooth out the top. Bake it for about 25 minutes, or until the edges just start to bubble. Let cool at room temperature for 20 minutes, then chill completely (about 5 hours) in the fridge before serving.