Pomegranate infused orange Tart
This delicious dish is ideally a 4-step process but to start, we need to ensure all the ingredients are available. You are going to need the following:
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 5 tablespoons chilled butter cut into small pieces
• 2 tablespoons canola oil Baking spray with flour
• 1/2 cup fresh or frozen, thawed blueberries
• 2 cups pomegranate juice
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 large egg yolks
• 1 teaspoon grated orange rind
• 3 large egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 3/4 cup granulated sugar
• 1/3 cup water
Preheat oven to 350 °
Start by lightly spooning flour into a dry measuring cup and level off with a knife. Proceed to add flour, powdered sugar and ¼ teaspoon of salt all into a food processor and use it on pulse mode. Further, add butter and drizzle with oil and continue to pulse till the mixture becomes slightly dry and sandy.
This is the base for your tart. Press the mixture into the bottom and up sides of a removeable bottom, 9-inch tart pan and coat nicely with baking spray. Bake the base for 30 minutes (at 350 °) and let it cool to room temperature.
Place the blueberries in a medium pan and begin to mash with a potato masher. Proceed to add 1/3 cup of sugar and corn start and begin to whisk. This must be done with the heat set to medium-high and bring to a low boil while stirring occasionally. Reduce the heat slightly until thick and continue to stir while adding the grated orange rind.
Place egg yolks in a bowl and add the hot juice mixture and stir with a whisk. Then proceed to cook the egg mixture in a pan over a medium- low heat until bubbly and thick. Pro-tip: Do not stop stirring. Do this to prevent clumping of the mixture.