Pomegranate Curd and Mini Tarts
I am lucky to live near a fresh farmers market with really cheap produce. They had pomegranates for 50 cents a piece. I bought 4 of them. I’ve seen them in the grocery stores for 4 for 5 dollars.
Quite often people are intimidated on opening a pomegranate, but it couldn’t be more simple. You simply cut down in an angle with 1/2 centimeter cuts around the crown-pop out the crown and then cut a series of 3-4 cuts down the sides of the pom with 1/2 cm cuts. Then using your thumb placed into where the crown was and pull back each section. The best was to release the arils is to have a deep bowl of cold water and place the sections up side down under the water and push out the arils. The white membranous pieces will float to the top of the bowl so you can scoop it out to toss. Once you have all the arils in your bowl then strain the contents through a strainer. There is nothing more beautiful than fresh pomegranate juice created by placing in a high speed blender. The color is stunning.
Cream cheese press in crust (makes 24 mini tarts)
1 stick butter, cubed at room temp
3 oz. cream cheese, softened
1 Cup all purpose flour
1 1/2 tsp. sugar
pinch of salt
In a large shallow bowl combine flour, sugar, and salt. Add the butter and cream cheese. Using a fork mix to combine into one cohesive mass. Knead gently into a ball to gather up any scrappy bits of dough. Wrap in plastic wrap and let rest in the fridge for 30 mins.
Remove the tart dough from the fridge and using a non stick mini muffin pan press about a 1 measured tablespoon size ball (14.5 grams) into the wells of each mini muffin well. Bake at 350 for about 15 -17 mins until lightly golden brown. Remove the tin from the oven and immediately use a rounded measuring 1/2 tsp. to flatten the bottom and sides if puffy. Let cool. When cool, top with pomegranate curd and top with stablized whipped cream, a few pomegranate arils and a sugared tiny mint leaf or a fresh cleaned mint leaf and sprinkle with confectioners sugar.
(makes about 2 cups) you will have some leftover which you can freeze
7 Tablespoons butter (cut into small pieces)
Scant 1 Cup sugar (measured slightly less full)
1 Cup pomegranate juice (You can use fresh or bottled)
1 Tbsp. fresh lemon juice (it helps with a tang)
In a saucepan place all the ingredients and stir over low to medium low heat until the butter starts to melt and the sugar starts to dissolve a bit. Once the butter has melted switch to a whisk and whisk continuously over medium low heat until it starts to bubble and continue whisking until it thickens and continue to cook for another 2 minutes. Remove from the heat and strain mixture into a bowl and cover the surface with plastic wrap directly onto the surface and cool in the refrigerator. It will thicken more once it has completely cooled.
Stablized whipped cream
1 Cup heavy cream; very cold (I also put the mixer bowl and whisk in the fridge for about 30 minutes)
1 Tablespoon non fat dry milk powder
1 Tablespoon powdered sugar
Place all the ingredients into a cold mixer bowl and whisk until medium peaks.