Wrap in plastic wrap and refrigerate all but one ball. Working one at a time, roll out each ball into a six-inch circle between layers of plastic wrap. Carefully transfer the rolled out dough to a mini tart pan. Ease dough into the corners and press gently against the sides of the pan. Run the rolling pin over the top of the tart pan to remove excess dough and use scraps to patch any tears.

Continue with the other tarts, then freeze all in their pans for 10 to 15 minutes. Preheat oven to °F. Set the tarts on a baking sheet and line each shell with foil or parchment squares. Fill with pie weights rice, beans, ceramic beads, or whatever you use. Remove the liners and weights and bake until the shell is cooked through, about 20 to 25 minutes longer.

Transfer to rack and let cool. Pomegranate Curd Melt butter over low heat and add the orange or orange-spice tea. Simmer for five minutes. Remove from heat and let steep another five minutes. Strain infused butter through a fine-mesh sieve into a bowl, pressing on the tea with the back of a spoon.

Refrigerate infused butter, or set aside, until it solidifies again. Whisk together the pomegranate juice, lemon juice, lemon zest and cornstarch in a medium pot over medium heat.

Add the sugar and stir gently until it dissolves. Reduce the heat to low and whisk in the beaten eggs and yolks, salt, and infused butter. Whisk constantly until mixture reaches °F or thickens enough to coat the back of a spoon.

Strain the curd through a fine-mesh sieve into a bowl. The curd may be more of a pink or mauve color — you can add a drop or two of red food coloring to deepen the color, if desired. Or use a spiced tea that includes dried hibiscus, which will help preserve the natural pomegranate red.

Pour the pomegranate curd into the prepared tart shells and allow to cool to room temperature. Chill the tarts in the refrigerator for one hour to firm up.

Garnish with pomegranate arils and orange zest, or drizzle with ganache. Chocolate Ganache optional Place chopped chocolate in a medium bowl.

In a saucepan, heat heavy cream and orange zest to piping hot. When barely boiling, pour cream through a sieve over the chopped chocolate and let sit for one minute.

Gently stir from the center in circles, moving towards the sides, with a rubber spatula, until mixture is emulsified and chocolate is melted, about two minutes. Let cool. When tarts and chocolate are both cool, drizzle or otherwise decorate with the ganache and pomegranate arils.

Course Dessert. Cuisine American. Keyword chocolate, curd, oranges, pomegranates. You May Also Like All-Butter Pie Crust July 9, Blueberry Cobbler August 14, Chocolate Meringue Pie July 23, Notify of.

new follow-up comments new replies to my comments. Recipe Rating Recipe Rating. Oldest Newest Most Voted. Inline Feedbacks. Jen Leigh. Reply to Andrew.

Kirsten Vitrikas. Reply to Kirsten Vitrikas. Based on the feedback, I will be revisiting this recipe soon to refine it. Reply to Merle. Delighted to hear it! And thanks for mentioning your adjustments. Reply to Hannah. It was perfect thank you so much! It elevates the look of the tart but it also does wonders for the taste and texture of the tart itself too.

It balances out the creaminess of the cheesecake layer and adds a hint of tartness to it which balances the sweetness. You can bake off the crust and cheese cake layer and then make the gelée the same day you want to serve it - you just need to make it an hour before as it takes an hour for it to set.

This went fast as any cheesecake does in our house but everyone raves about how light it tastes and how nice the textures in it are - from the crispy base to the creamy filling and then that smooth gelée topping. I know you will love this one - enjoy!

Whisk the egg yolk, cream, and vanilla together in a small bowl, then pour it through the feed tube in a slow stream with the processor running on low speed. Process until the mixture gathers itself into a ball, then wrap the dough tightly in plastic wrap and refrigerate for one hour. Roll out pie crust to fit pan.

Press into 9 inch tart pan, use the rolling pin to roll over and trim the edges, use a fork to prick entire surface of dough. Chill in the freezer for 20 minutes.

Preheat oven to °F and then bake for 20 minutes. Once done remove from oven and allow it to cool on a rack while you make the filling. In a food processor, pulse cream cheese, ricotta with ¼ cup sugar and 2 tablespoons flour, and orange zest, and vanilla until smooth.

Add the egg and pulse to combine. Spread cream cheese mixture into crust. Bake until filling is set in center, 25 to 30 minutes. Allow to cool to room temperature and then refrigerate approximately 1 hour before making the gelée.

Lightly dust work surface and rolling pin with flour. As you roll the dough, if it cracks, it is too cold. Let it sit at room temperature for a few minutes. If the dough is too soft, it needs to refrigerate longer. If it is too soft, regfrigerate dough and then continue rolling.

Use a bench scraper or large spatula to help loosen the dough from your work surface. Gently lay the dough over the tart pan and press gently into the pan.

Use a tart pan that has a removable bottom. Use your fingers or the bottom of a measuring cup to press the dough into the base and along the sides of the tart pan. Press dough down along the edge of the pan and remove excess dough. Poke the base of the dough a few times with a fork.

Place tart in the refrigerator for at least 20 minutes. Place parchment paper inside tart shell then fill evenly with dried beans or pie weights. Yes, I accidentally did that once! Bake at ºF for about 15 minutes or until the edges just start to turn golden. Place onto a rack to cool completely. When tart shell and pastry cream is cool and ready for assembly, make the glaze.

Bring jelly and TBS water depending on how many tarts you are making to boil in a small pot. Whisk until jelly is melted. Remove any bits of fruit. Spoon pastry cream into tart shell and spread it out evenly. You want to have room for the fruit. Brush all of the fruit with the pomegranate glaze.

If the glaze starts to clump, reheat and then brush again. Refrigerate tart for at least 2 hours to give the pastry cream time to set. Fruit tarts are best assembled and served on the same day. The sweet pastry crust is much more forgiving and easier to make than the traditional pie crust.

You can also prepare all of the components of your fruit tart a day or two ahead of when you are serving it. It is best to enjoy a fruit tart the same day it was assembled. Leftovers can be enjoyed days afterwards, but will start to lose its initial shape and texture. Once fully assembled with pastry cream and fresh fruit, the tart will not freeze will.

You can freeze the sweet pastry crust raw and will keep in the freezer for up to 1 month. You can also place the dough in the tart pan and freeze it. You can also bake the crust and freeze it. Wrap tightly in plastic wrap before freezing. If you are enjoying my recipes, I would love for you to sign up for my newsletter and get my free pomegranate e-cookbook!

or follow me on Instagram or Facebook. Any leftover dough can be stored in the refrigerator for a few days or in the freezer for up to 1-month. Be sure to keep dough wrapped tightly in parchment paper and then plastic wrap.

You can also line your tart shells with dough and then freeze them in the pans. Again, before to wrap them tightly in plastic wrap. You can bake the tarts right from the freezer. Note that baking times will be longer. If you do not want to make homemade pastry cream, you can whip up some vanilla or chocolate instant pudding and use that as your filling instead.

Any type of fruits can be used in this tart. Try to avoid super juicy fruits like oranges. Berries, kiwi, pomegranate, figs, cherries, plums, peaches and apricots are some great fruit choices to use in your fruit tart. Strawberry jelly can be used instead of pomegranate jelly. if using light colored fruits, use apricot jelly or orange marmalade.

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It looks wonderful! Bet it tastes even better. Nice, thorough post — thanks. Skip to primary navigation Skip to main content Skip to primary sidebar Recipes Cookbooks Photography About Work with Me Press Privacy Policy Web Accessibility Policy Terms and Conditions Search this website.

menu icon. Facebook Instagram Pinterest. search icon. Search this website. You are here: Home » Courses » Pies, Tarts and Other Desserts Published: Dec 8, by Laura. Jump to Recipe. How long will a fruit tart last?

Can I freeze my fruit tart? Valentines Day Strawberries. Continue to Content. Prep Time 2 hours. Cook Time 35 minutes. Additional Time 5 hours. Ready to make? Sweet and tangy pomegranate seeds lend festive flavor and color atop these vanilla pudding-filled tartlets.

By Pillsbury Kitchens. Ingredients Crust 3 crusts from 2 boxes Make With. Steps 1. Heat oven to °F. Unroll pie crusts on work surface.

Fit rounds into ungreased miniature muffin cups, pressing in gently. Generously prick crusts with fork. Bake 7 to 9 minutes or until light golden brown.

Remove tartlet shells from muffin cups; place on cooling racks. Cool 10 minutes. Meanwhile, cut pomegranate in half; remove seeds. Set aside. In 2-quart saucepan, stir pudding mix and whipping cream with wire whisk until blended.

Pomegranate Tarts. September 15, Preparation Instructions Preheat the oven to Recipe Details. Recipe Times. Recipe Yield 7 4 inch tarts. Recipe Categories. corn starch Lime Juice Pomegranates Sugar. Diet Type. Nut Free Soy Free Vegan. Fruit Pies and Tarts Tarts. Rosh Hashana.

Prep Time 20 Minutes. Cook Time 20 Minutes. Total Time 1 Hour. Preparation Preheat the oven to Thank You For Printing This Recipe! Visit Us Again Soon! they look beautiful! such an elegant way to serve pomegranates for yom tov.

These look amazing!!! Seriously Awesome! Pingback: Good Omen Cake. Pingback: 15 Vegan Passover Dessert Recipes Your Seder Needs. In 2-quart saucepan, stir pudding mix and whipping cream with wire whisk until blended.

Cook over medium heat about 5 minutes or until mixture comes to a boil, stirring constantly. Remove from heat; stir in rum. Immediately spoon about 2 rounded teaspoons filling into each tartlet shell. Top each with about 1 teaspoon pomegranate seeds.

Cover loosely; refrigerate at least 1 hour or until serving time. Just before serving, sprinkle tartlets with powdered sugar.

Tips from the Pillsbury Kitchens tip 1. Nutrition Information Calories, 6g Total Fat, 0g Protein, 10g Total Carbohydrate, 4g Sugars. Nutrition Facts Serving Size: 1 Tartlet Calories Calories from Fat You can also follow me on Pinterest , Facebook or Instagram.

Sign up for my eMail list, too! This site uses Akismet to reduce spam. Learn how your comment data is processed. It looks wonderful! Bet it tastes even better. Nice, thorough post — thanks. Skip to primary navigation Skip to main content Skip to primary sidebar Recipes Cookbooks Photography About Work with Me Press Privacy Policy Web Accessibility Policy Terms and Conditions Search this website.

menu icon. Facebook Instagram Pinterest. search icon. Search this website. You are here: Home » Courses » Pies, Tarts and Other Desserts Published: Dec 8, by Laura. Jump to Recipe. How long will a fruit tart last? Can I freeze my fruit tart? Valentines Day Strawberries.

Continue to Content. Prep Time 2 hours. Cook Time 35 minutes. Additional Time 5 hours. Total Time 7 hours 35 minutes. Instructions In a mixing bowl, use a wooden spoon or rubber spatula and blend soft butter and sugar together.

Add vanilla mixture into the sugar and butter and mix until evenly combined. Divide into 2 equal pieces and shape into flat discs. Wrap each piece tightly with parchment paper and refrigerate for 2 hours. If the dough is too sticky, it needs to refrigerate longer. Any leftover dough can just be pressed back together and used for another time.

Chill in the refrigerator or freezer. See below for more details. If any tearing occurs, just press dough together. Preheat oven to ºF. Bake for about 15 minutes or until the edges just start to turn golden. If the edges seem to be getting too dark, place a piece of parchment over top while it bakes.

When tart shell and pastry cream is cool and ready to assemble, make the glaze. Bring jelly and 2 TBS water to boil in a small pot. Spoon pastry cream into tart shell and spread out evenly. Spread as much or as little pomegranate or fruit evenly over the pastry cream.

If jelly has thickened, bring back to a boil. Brush fruit evenly with a thin layer of jelly glaze. Notes This tart dough recipe makes two 9-inch tarts or six to eight 4.

Nutrition Information: Yield: 16 Serving Size: 1 slice Amount Per Serving: Calories: Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 82mg Sodium: mg Carbohydrates: 65g Fiber: 7g Sugar: 37g Protein: 7g.

More Pies, Tarts and Other Dessert Recipes Pomegranate Jello. Notify of. new follow-up comments new replies to my comments. Inline Feedbacks. I have so many pomegranates left — so excited to have a new way to use them!