Pomegranate Tart Recipe

Instructions

1. Grind the pomegranate in a blender, put it in a saucepan with sugar, boil it, add lemon juice, and when it is a little thick, transfer it to another bowl and cool it.
2. Put gravity powder, almond flour, cocoa powder and salt into the bowl, mix, add cold unsalted butter, cut it with a scraper, and mix until it becomes sobo.
3. Add cold water, pack together, and wrap it in a wrap to rest in the fridge for about an hour.
4. Gently unsalted butter, add sugar powder, mix, add egg and vanilla extract.
5. Mix almond flour and flour.
6. Spread the tart batter into a wide tread, shape it on a tart mold, form a hole with a fork, fill the bottom with almond cream, sprinkle with pomegranate syrup, and mix gently.
7. Bake and cool for 40 minutes in an oven at 170 degrees (180 degrees 20 minutes).
8. Whip cold cream about 50% and mix with cold cream cheese and pomegranate syrup to make a cream.
9. Apply pomegranate syrup to the cooled tart, top it with a cream, shape it and place it in the fridge.
10. Mix pomegranate syrup with warm water, add gelatin, mix, pour over cream and harden in the fridge for 30 minutes.