A fresh, fragrant and light tart.
In collaboration with food blogger Lepri, we’ll discover how to make a magnificent recipe suitable for all parties.
INGREDIENTS FOR POMEGRANATE CREAM
INGREDIENTS FOR THE SHORTCRUST PASTRY BASE
INGREDIENTS FOR THE MERINGUE
PREPARATION:
1) First we prepare the shortcrust pastry.
After letting our dough rest in the refrigerator for at least half an hour, we roll out a sheet of dough and place it in the tart mold.
The mold should either be buttered or lined with baking paper. In the preparation, it is important to make a nice high edge, because then it will have to contain the cream.
2) We prick the resulting pastry with a fork and bake in our Elite wood-burning stove at 160° for 20 to 25 minutes.
3) Preparing the pomegranate cream:
We shell all the pomegranate kernels, collect the grains and then squeeze them by passing them through a hand-cranked masher.
4) We mix the cornstarch (maizena) with the water. Add the sugar, lemon juice and pomegranate juice.
We put the pomegranate cream in a saucepan and thicken it on a stove over gentle heat, stirring constantly with a whisk. Eventually we will get a firm, gelatinous cream.
5) While the cream cools, we prepare the meringue by whipping the 3 egg whites with 7 tablespoons of powdered sugar.
6) We take the previously baked pastry out of the oven, or in this case the wood stove.
We spread the pomegranate cream evenly over the entire surface and add the prepared meringue.
7) Bake at 160° for about 10 minutes.
8) As soon as the tart is ready, let it cool and put it in the refrigerator for a couple of hours.
After this time has passed, the tart is ready to be eaten.
Enjoy your meal!
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