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23 August 2009

Pomegranate Lemon Tart

So, I decided to experiment with using pomegranate molasses in a dessert. This tart is quite tangy and 'tart' (I can't think of another word to describe it). But it did have some fans (or one at least...Rochelle seemed to enjoy it and I think Otis did also). I enjoyed it, though I think I will do some further experimenting.

You will need to taste the filling to ensure that it is not to tangy or sweet.

The pastry needs to be cooked for quite a while to ensure it is cooked through. That was one down fall of this dish - I did not cook the pastry for long enough.

I used a pastry recipe I found in Bill Granger's Bills Open Kitchen (well, the quantities anyway (except for the water - I found I needed more than the 60ml specified), I used a slightly different method and also sealed the pastry with egg before pouring in the filling). I would recommend either rolling it thinner than 3mm, or cooking it for longer - my suggestion is set out below.


2 cups plain flour
1/4 cup icing sugar
Pinch of salt
180g chilled butter cut into cubes
60-100ml iced water
1 egg lightly beaten

Tart filling

4 eggs
3/4 cup caster sugar
1/2 cup thickened cream
Juice of 1 lemon
1/4 - 1/3 cup pomegranate molasses (to taste)
Creme fraiche to serve



Place the flour, icing sugar, salt and butter in a food processor. Process until well combined and mixture resembles fine breadcrumbs. Add the water slowly until dough comes together in a ball. Wrap in glad wrap and refrigerate for at least 30 minutes.

After dough has chilled, use a rolling pin and roll dough out on to a floured surface until 2-3mm thick (or thinner of you like - but in this case, cook for less time). Line a greased or non-stick tart tin with the pastry, prick the base with a fork and chill for at least 30 minutes.

Preheat oven to 200 degrees. Line the pastry with baking paper and fill with pastry weights or rice and cook for 15-25 minutes or until pastry is cooked through.

Remove from oven and allow to cool for a few minutes. Brush pastry with egg and return to the oven for 10 minutes or until golden. Allow to cool completely.

Pastry is now ready to fill.


Preheat the oven to 160 degrees. Place the eggs and sugar in a bowl and whisk to combine. Add the cream, lemon juice and pomegranate molasses and whisk lightly with a fork until just combined.

Fill pastry shell with filling and bake for 25 - 30 minutes until just set. Serve with creme fraiche.

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