Pomegranate tarts, the recipe. Here is an original idea to use pomegranate in the kitchen for the preparation of desserts. its grains are perfect for garnishing homemade tarts, which you will fill with lemon cream. For the preparation of these pomegranate tarts, you prefer ingredients of biological origin and natural sweeteners, such as agave or rice syrup. Here are all the ingredients and directions for preparation.
Tarts with pomegranate fruit
Here is an original idea to use the pomegranate in the kitchen for the preparation of desserts. its beans are perfect for garnishing homemade tartlets, which you will stuff with some lemon custard plant-based.
For the preparation of these pomegranate tartlets prefer ingredients of organic origin and natural sweeteners, such as agave or rice syrup.
Ingredients
- 200 gr of spelled or flour 0
- 90 ml of water
- 120 gr of surplus of mother yeast
- 4 tablespoons of extra virgin olive oil
- 1 teaspoon of grated lemon zest
- ½ teaspoon of vanilla powder
- ½ sachet of organic baking powder
- 200 ml of rice or almond milk
- 20 gr of rice flour
- 6 tablespoons of rice or agave syrup
- 2 teaspoons of grated lemon zest
- 2 teaspoons of grated lemon zest
- 1 teaspoon of vanilla powder
- 1 pinch of turmeric
- 1 spoon of lemon juice
- 1 pomegranate to decorate
- Preparation Time:
20 minutes - Cooking time:
20 minutes - Rest time:
30 minutes - Dose:
3 people to - difficulty:
low
Pomegranate fruit tartlets: preparation
Start preparing the tarts fromdough for the base. In a bowl, pour the flour, agave or rice syrup, grated lemon zest and vanilla powder. Also add half a sachet of baking powder and extra virgin olive oil. Mix the ingredients with your hands and start kneading pouring the water little by little, until a smooth and homogeneous mixture is formed. Leave rest in the refrigerator for 30 minutes. The dough will soften during the standing time, then it will rise in the oven.
After the rest time has elapsed, divide the dough into 6 balls and roll them out with your hands or with the help of a rolling pin 6 tart molds. Prick the bottom with a fork and cook in 180 ° oven for 20 minutes, until golden brown. To prevent the base of the tarts from rising too much, you can cover it with dried legumes during cooking.
In the meantime, dedicate yourself to preparing the lemon custard. Pour the vegetable milk into a saucepan, along with the syrup, vanilla and lemon zest. Also add a pinch of turmeric. Bring to a boil. Lower the heat, pour in the rice flour and mix with a fork, until the cream thickens. Check the sweetness of the cream and if necessary, add a little more syrup. If needed, add a little more rice flour. Turn off the flame and let cool.
When the bases of the tartlets are ready, you can fill them with the lemon cream, once it has cooled down. At this point, shell the pomegranate and collect the beans in a bowl. Add a tablespoon of lemon juice and mix. Then garnish the tartlets with pomegranate grains and serve.
Marta Albè
Read also:
Pomegranate: how to shell it and how to prepare the juice
