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Pomegranate Cream Tart
Pomegranate Cream Tart Recipe - An easy 6-ingredient holiday dessert bursting with fresh pomegranate flavor!
refrigerated roll-out pie crust
fresh pomegranate arils,
from 2-3 pomegranates
Preheat the oven to 450 degrees F. Flour a work surface and gently roll out the pie crust. Then carefully fit the pie crust in a
8 to 9-inch tart pan
Press the crust into the scalloped edges of tart pan. Then press along the rim of the pan to cut off any extra crust.
Use a fork to prick the bottom of the crust so it does not bubble while baking. Then refrigerate to keep cold while you wait for the oven to preheat.
Once the oven is hot, bake the crust for approximately 10 minutes, until golden. Cool completely before filling.
Meanwhile remove the arils from the pomegranates and discard the skin and membranes. Measure out 2 1/2 cups of arils. If they are wet, dry them on a paper towel.
In the bowl of an electric stand mixer, add the cream cheese and powdered sugar. Start on low and beat the sugar into the cream cheese. Increase the speed until all clumps are eliminated.
Once the crust in cooled to room temperature, spread the cream filling on the bottom of the crust. Chill.
Place the jam and cornstarch in a microwave-safe bowl. Mix well, then microwave for 1 minute to melt and mix the ingredients. It should be boiling. If it’s not, microwave another 30-60 seconds.
Stir well, then mix in the pomegranate arils. Stir until well coated. Spread the pomegranate arils over the surface of the tart. Chill for 1 hour, or until ready to serve.
This pomegranate tart can be made up to 5 days before serving.
All images and text ©Sommer Collier for A Spicy Perspective