Tangy Lemon Custard Tart with Pomegranate Gelée

Recipe-7993

Course Desserts Total Time Under 4h

Ingredients in this Recipe

1 cup (8 fl ounces/240 ml) bottled pomegranate juice, preferably Pom brand
1 large egg yolk
1 tablespoon granulated sugar
1 tablespoon strained fresh lime juice
1 teaspoon pure vanilla extract
1/3 cup (3 fl ounces/75 ml) strained fresh lemon juice
1/3 cup plus 1 tablespoon (3 fl ounces/90 ml) heavy cream
1/8 teaspoon salt
1¼ cups (5½ ounces/160 grams) all purpose flour
1½ teaspoons unflavored powdered gelatin
2 tablespoons yellow cornmeal
4 ounces (1 stick/115 grams) cold unsalted butter, cut into ¼ inch slices
½ cup (2¾ ounces/75 grams) pomegranate seeds
½ teaspoon finely grated lemon zest
½ teaspoon finely grated lime zest

Recipe Preparation

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