CITRUS POM TART

CITRUS POM TART image

Yield 8 Servings

Number Of Ingredients 15

Previous Next

1 1/2 cups arils from 2-3 POM Wonderful Pomegranates
1/2 cup pomegranate jelly* or currant jelly, melted
1 9-inch tart pan, lined with pastry and baked
3 large whole eggs
3 large egg yolks, lightly beaten
3/4 cup granulated sugar
6 tablespoons lemon juice (1-2 large lemons)
6 tablespoons orange juice (1 large orange)
1 tablespoon lemon zest
1 tablespoon orange zest
3/4 cup unsalted butter, cut into 1/4-inch cubes
Garnish:
1/4 cup arils from 1 POM Wonderful Pomegranate
1 cup whipped cream
1 medium orange

Steps:

1. Prepare Crimson POM Jelly in advance of making cake (click here for recipe). 2. Score 2-3 fresh pomegranatesand place in a bowl of water. Break open the pomegranates underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 1/2 cups of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 3. In a non-reactive saucepan, over medium heat, combine the eggs, egg yolks, sugar, lemon juice, orange juice, lemon zest, orange zest and butter. Cook slowly, stirring constantly with a wooden spoon, until butter melts and mixture is thick enough to coat the back of a spoon, about 7 to 8 minutes. 4. Remove from heat and strain through a coarse mesh strainer placed over a bowl. 5. Spread the mixture evenly in the fully baked pastry shell and refrigerate until chilled, 2 to 4 hours. 6. Peel and slice orange. 7. Over low heat, warm jelly until melted; carefully fold arils into melted jelly. 8. Spread glazed pomegranate arils over tart. 9. Garnish each plate with an orange slice, some whipped cream and sprinkle with arils.