Pomegranate Tartlets
Serves: 6
Buttery pastry filled with creamy, pomegranate cream and topped with fresh pomegranate arils.
Pomegranate Pastry Cream
  • 3 large egg yolks, organic
  • 4 tablespoons cornstarch, organic
  • 1 cup heavy cream, organic
  • pinch salt
  • 2 cups pomegrante juice, pure
  • 4 tablespoons, cane sugar
  • 1 tablespoon butter
  • 1-2 pomegranates, one large is enough.
Browned Butter Pastry
  • 7 tablespoons butter, unsalted
  • 1 tablespoon oil
  • 4 tablespoons water
  • 2 tablespoons cane sugar
  • Pinch salt
  • 1½ cups/225g all purpose/plain flour
Pomegranate Pastry Cream
  1. In a medium heat proof bowl, mix the egg yolk, cornstarch, salt and heavy cream together to make a paste.
  2. In a sauce pan, heat 1½ cups of pomegranate juice and sugar together until just boiling.
  3. Slowly drizzle the hot juice onto the paste, a little at a time until slightly thickened and incorporated.
  4. Add the mixture back into the pan through a sieve and cook on low heat until thickened into a cream like consistency.
  5. Add the extra pomegrante juice to thin out if necessary, I used about an extra ¼ cup to thin out a bit.
  6. Add the butter, mix through and cover with plastic wrap right on top of the cream and let chill for at least 4 hours or over night.
Browned Butter Pastry
  1. Preheat oven to 400F/180C
  2. In an ovenproof bowl, mix the butter, oil, water, salt and sugar together.
  3. Place in the oven for about 20-25 minutes, until bubbling and slightly browned around the edges.
  4. Carefully remove the bowl and add the flour.
  5. Mix until a soft dough forms.
  6. Allow to cool a little so you can handle it.
  7. Divide into six balls for the tartlet shells, I used the standard 4" tartlet pans.
  8. Pat dough into the pans, pressing gently on the bottom and sides to get an even thickness.
  9. Prick the pastry all over, it will puff up considerably so carefully and without tearing the pastry, prick the sides and bottom.
  10. Place on a sheet pan and place in the oven for 15 minutes.
  11. They will be puffy when they come out, press them down gently and place on a rack to cool and settle.
  12. Store covered once cooled if not using right away.
  13. When ready to fill, dollop two tablespoons or so, of the pomegrante pastry cream into the cooled shells.
  14. Sprinkle with pomegranate arils and enjoy.
I just used a 16oz bottle of POM juice. You can of course, squeeze your own if you so wish. You may not need all 2 cups, but you can thin the pastry cream to the consistency you like. I left it on the thick side but used a ¼ to thin out slightly. It was still nice and custardy and creamy. There was ¼ cup left, I drank it. You will have a little bit of custard left over but its great to eat as is or even on toast.
Nutrition Information
Calories: 3745 Fat: 215g Saturated fat: 120g Unsaturated fat: 79g Trans fat: 4g Carbohydrates: 420g Sugar: 182g Sodium: 463mg Fiber: 24g Protein: 45g Cholesterol: 1123mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/pomegranate-tartlets/