Citrus Pomegranate Tart

  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 533
  • Fat 33g
  • Cholesterol 227mg
  • Sodium 139mg
  • Carbohydrate 56g
  • Fiber 0g
  • Protein 5g