Citrus Pomegranate Tart

  • Yield 8 servings


3 large whole eggs
3 large egg yolks, lightly beaten
3/4 cup granulated sugar
6 tablespoons freshly squeezed lemon juice
6 tablespoons freshly squeezed orange juice
1 tablespoon lemon zest
1 tablespoon orange zest
3/4 cup unsalted butter, cut into 1/4-inch cubes
1 (9-inch) tart pan, lined with pastry and baked
1/2 cup pomegranate jelly or currant jelly, melted
1 1/2 cups fresh pomegranate arils, plus more for garnish
1/4 cup fresh pomegranate arils
1 medium orange, peeled and sliced
1 cup whipped cream


  1. In a non-reactive saucepan, over medium heat, combine the eggs, egg yolks, sugar, lemon juice, orange juice, lemon zest, orange zest and butter.  Cook slowly, stirring constantly with a wooden spoon, until butter melts and mixture is thick enough to coat the back of a spoon, 7 to 8 minutes.
  2. Remove from heat and strain through a coarse mesh strainer placed over a bowl.
  3. Spread the mixture evenly in the fully baked pastry shell and refrigerate until chilled, 2 to 4 hours.
  4. Over low heat, warm jelly until melted; carefully fold arils into melted jelly. Spread over tart.
  5. Garnish each plate with an orange slice, some whipped cream and sprinkle with arils.
Recipe courtesy of POM Wonderful



Get every new post delivered to your Inbox.

Join 254 other followers