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Pomegranate Meringue Tart Recipe
A fresh, fragrant and light tart.
In collaboration with food blogger Lepri, we’ll discover how to make a magnificent recipe suitable for all parties.
- Difficulty: Medium
- Preparation: 30 minutes
- Cooking: 35 minutes
- Servings: 5 – 6 people
- Low cost
- 2 eggs
- 100g powdered sugar
- 1/2 tsp baking powder
- Grated rind of 1 lemon
INGREDIENTS FOR MERINGUE
- 3 egg whites
- 7 tablespoons of powdered sugar
PREPARATION:
1) At first we prepare the shortcrust pastry.
After letting our dough rest in the refrigerator for at least half an hour, roll out a sheet and place it in the tart mold.
The mold must be greased or lined with parchment paper. In the preparation it is important to make a nice high edge, because then it will have to contain the cream.
2) Prick the pastry obtained with a fork and bake in our Elite wood stove at 160 ° for 20/25 minutes.
3) Preparation of the pomegranate cream:
We shell all the pomegranate grains, collect the grains and then squeeze them by passing them through a hand crank mill.
4) Dissolve the cornstarch (corn starch) with water. We add the sugar, lemon juice and pomegranate juice.
We put the pomegranate cream in a saucepan and thicken it on a low heat stove, stirring constantly with a whisk. In the end we will get a firm and jelly-like cream.
5) While the cream cools, prepare the meringue by whipping the 3 egg whites with 7 tablespoons of icing sugar.
6) We take the previously baked dough out of the oven or in this case from the wood stove.
We spread the pomegranate cream evenly over the entire surface and add the prepared meringue.
7) Bake at 160 ° for about 10 minutes.
8) As soon as the tart is ready, let it cool and put it in the fridge for a couple of hours.
After this time, the tart is ready.
Enjoy your meal!
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