Pomegranate & Ginger Biscuit Base Tart

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I can’t believe it has taken me this long to make a Pomegranate Tart. I mean I am forever making pomegranate based food and forever making tarts but yet the two never clicked for me! Well here you have it, definitely one of my easier tarts to make and packed full of flavour from the base to the filling. I had a slight rant on Instagram about the colour this one came out as I was hoping for this to be my Christmas holiday themed bake. While I had an image of red, this oh so vibrant purple colour came out instead and I think it just worked beautifully!

This one is perfect if you’re not confident on pastry bases as I packed it with ginger biscuits instead!

The recipe is based on an 8 inch fluted tart tin. Make sure to use fresh pomegranate juice and not molasses or bottled pre-bought juice - if you do, don’t say you used my recipe because it just won’t taste as amazing!

Pomegranate & Ginger Biscuit Base Tart
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Ingredients:

Filling

  • 1 Large Pomegranate

  • 1 TSP Cardamom

  • 50g Sugar

  • 1 Egg Yolk

  • 1 Whole Egg

  • 1 Fresh Lime

Base

Toppings

  • 1 Persimmon

  • 150g Blueberries

  • Half Fresh Pomegranate

  • 1 Passion Fruit

  • 50g Dark Chocolate

Method:

  1. Heat the oven to 180°c.

  2. Blitz your biscuits till they are a fine crumb then pour in the melted butter till all of the biscuit crumbs have soaked it up.

  3. Pour the biscuit mix into your pastry tin and press firmly across the bottom and up the sides. Making sure the base isn’t too thick.

  4. Place in the oven for 15 minutes till it has hardened slightly.

  5. In the meantime work on the filling.

  6. Peel your pomegranate and place all the seeds in a blender along with the rest of the ingredients and blitz till you have a thick looking smoothie.

  7. Pour the mixture into a saucepan and place on a high heat.

  8. Once it begins to boil, lower the temperature slightly and continue boiling for 5 minutes until it has thickened a little.

  9. Remove your base from the oven and pour the pomegranate mixture into it.

  10. Place the tart back in the oven for 10-15 minutes.

  11. The tart should have a slight wobble in the middle.

  12. Once it is ready, take it out and leave to cool then place in the fridge to set further.

  13. Before you serve, decorate with fresh fruit and drizzle over some melted chocolate and enjoy!

Dessert, TartsDina MackiComment