Pomegranate Tart Recipe

Name: Pomegranate Tart
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 6
Cuisine: Korean
Ingredients: 135g Plain flour; 20g Almond powder; 2g Cocoa powder; 1g Salt; 90g Cold unsalted butter; 40g Cold water; 350g Pomegranate; 100g Sugar; 5g Lemon juice; 40g Unsalted butter; 25g Powdered sugar; 35g Egg; 2g Vanilla extract; 40g Almond Powder; 7g Cake flour; 75g Cold whipping cream; 150g Cold cream cheese; 45g Pomegranate syrup; 25g Pomegranate syrup; 10g Warm water; 1g Gelatin

Cooking TreePublished: 2023-02-24 Updated: 2023-02-1702.2K views

Pomegranate Tart is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a tart with a pomegranate that shines like a jewel.
Since pomegranates have seeds, it can be inconvenient to eat.

I put almond cream in the tart and sprinkled pomegranate syrup when baking it, and it soaked into the bottom of the tart.

I also put pomegranate syrup on the cream and put it on the tart.
While organizing the cream, I took advantage of the naturally raised shape and poured pomegranate syrup inside to harden it.

It goes well with the bright and shiny pomegranate~~
Of the no-oven cheesecakes I made, I really enjoyed eating the pomegranate cheesecake, and I remember it a lot, and I think this tart is really delicious too~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Pomegranate Tart

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Rating: 5.0/5
( 40 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

135g Plain flour

20g Almond powder

2g Cocoa powder

1g Salt

90g Cold unsalted butter

40g Cold water

350g Pomegranate

100g Sugar

5g Lemon juice

40g Unsalted butter

25g Powdered sugar

35g Egg

2g Vanilla extract

40g Almond Powder

7g Cake flour

75g Cold whipping cream

150g Cold cream cheese

45g Pomegranate syrup

25g Pomegranate syrup

10g Warm water

1g Gelatin

Instructions

Grind the pomegranate in a blender, put it in a pot with sugar and boil. Add lemon juice and when it thickens a little, transfer it to another bowl and cool it.

Mix wheat flour, almond powder, cocoa powder, and salt in a bowl, then add cold unsalted butter, cut with a scraper, and mix to form a soboro state.

Put cold water into a ball, wrap in plastic wrap, and rest in the refrigerator for 1 hour.

Soften unsalted butter, add sugar powder and mix, then add eggs and vanilla extract and mix.

Add almond powder and soft flour and mix.

Roll out the rested tart dough, put it on the tart mold, shape it, make a hole in the bottom with a fork, fill it with almond cream, sprinkle with grenadine, and mix lightly.

Bake in an oven at 170 degrees (180 degrees for 20 minutes preheated for 20 minutes) for about 40 minutes and cool.

Whip about 50% of cold fresh cream, add cold cream cheese and pomegranate syrup, and mix to make cream.

Apply pomegranate syrup on the cooled tart, put cream on it, shape it, and put it in the refrigerator.

Mix pomegranate syrup and warm water, add gelatin, mix, pour over cream and harden in the refrigerator for 30 minutes.

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