by fariba Rajabi
In winter time, pomegranate is a fruit we always have at home, either for cooking, salad, or this time a desert! I turned this classic fruit tart into a pomegranate tartletes and wow! It was a great success! Everything fresh and I made 100% them out of scratch. Preparing this recipe might seem a little complicated and out of reach in the first glance, but believe me; with a little planning, it is actually pretty easy.
My tartlets were reserved a head of time with a couple of friends and thank goodness_ I had saved one for myself. It was delicous and honestly, not enough! I finished the whole tartlet! The zesty orange cream topped with sweet and sour pomegranate seeds is truly a magic match! I totally guarantee that you too would love this desert. You may want to make a couple of extra ones and keep them somewhere safe, so you can eat them in dark when everybody is asleep! Here is the recipe I used to make my tarletes! Happy tart amking my friends.
Seed 2 pomegranates and set aside.
Orange Pastry Cream
100 gr butter, cut into cubes
1tbsp rind of orange zest
1/2tsp vanilla extract
1/3cup freshly squeezed orange juice
How to make this cream?
Note: While making this cream, you should whisk the cream constantly; otherwise the eggs coagulate. Also, it is best to make this cream the day before and keep in fridge.
To start, Pour orange juice, sugar and eggs in a sauce pan over low heat. Whisk about 10 minutes. At this time, cream starts to thicken. Stir in butter and orange zest. Whisk for 2 more minutes and remove from heat. To check the doneness, insert a spoon inside the cream and draw a line with your finger. If the line persists, the cream has the right thickness. Remove from heat and pass it through a sieve to remove orange zest and any lumps. Cover the surface with a plastic and cool down in fridge for at least 2 hours.
Sweet shortbread pastry crust
1 3/4 cup (220gr) pastry flour
1/4 teaspoon salt
1/2cup (125gr) butter, softened
1/4cup (60gr) icing sugar
Mix salt and flour. Set aside. Preheat oven to 400 degrees F and place the rack in centre of oven.
In a large bowl beat butter until soft and pale. Add icing sugar and beat until fluffy. Beat until mixed. At the end, stir in flour-salt mix and incorporate it into the batter. Form the dough into a round ball. Cover with plastic wrap and refrigerate for at least half an hour. Remove from fridge before using to soften at room temperature. Note that in preparing this short bread dough, we should not beat or over mix. Shortbread pastry crust is a dense dough and has a texture of biscuits. We do not want to incorporate air into the dough which would make it puff up!
Lightly flour a work surface. First method is to roll out the pastry 2-3mm thick, cut out the dough with round cutters, and line the 12 tins. Prick the bottom of pastry crust to prevent puffing during baking. Rest in the fridge for 30 minute. Another and easiest way to line the tins is to take small amount of dough, form it into a ball and shape it into the tins with your fingers. Prick the bottom of pastry crust to prevent puffing during baking. I used the latter method, since we are dealing with a softer dough.
Once chilled, place the pastry tart cases on a baking sheet and cook for 20 to 30 minutes. If the pastry has puffed up, press it down with your finger. Remove from the oven and allow to cool for 15 minutes. Then lift out onto a cooling rack to cool down completely before filling.
To assemble the tart, spread the pastry cream onto the bottom of the tart shell. Place pomegranate seeds on top of cream. If not you are not planning to serve right away, refrigerate. However, It is best to assemble the tart right before serving for a fresh presentation. Happy eating pomegranate tart and enjoy!