Pomegranate Cream Tart Recipe
Ingredients:
1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
For the Tart Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1 egg yolk
1/4 teaspoon salt
For the Cream Filling:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Pomegranate Topping:
1 pomegranate, seeds removed
2 tablespoons pomegranate juice
1 tablespoon honey
1/4 cup chopped fresh mint leaves, for garnish
Instructions:
Prepare the Green Tea Rubs:
Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to add a unique flavor to the tart.
Make the Tart Crust:
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the egg yolk and salt, mixing until well combined. Gradually add the flour, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Prick the bottom of the dough with a fork to prevent puffing. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10-12 minutes, or until golden brown. Let the crust cool completely.
Make the Cream Filling:
4. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly into the cooled tart crust.
Prepare the Pomegranate Topping:
5. In a small saucepan, combine the pomegranate juice and honey. Bring to a simmer over medium heat and cook until the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool.
Assemble the Tart:
6. Arrange the pomegranate seeds evenly over the cream filling. Drizzle the cooled pomegranate glaze over the top. Garnish with chopped fresh mint leaves.
Finish and Serve:
7. Refrigerate the tart for at least 1 hour before serving to allow the flavors to meld. Serve chilled, enjoying the refreshing pomegranate seeds, creamy filling, and the subtle hint of green tea from the rubs.