Pomegranate-Lemon-Mascarpone Tart with Coconut-Macadamia Nut Crust
Ingredients
1 cup all-purpose flour1/2 cup finely ground coconut
1 cup roasted salted macadamia nuts, ground
1/3 cup sugar
Pinch salt
1 1/4 sticks chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 tsp. ice water, plus additional as needed
1/2 tsp. coconut extract (optional)
1 cup mascarpone cheese*
1/2 cup lemon curd (store bought* or homemade)
1/4 tsp. ginger (add more to taste, if you prefer)
1/2 jar of pomegranate jam or jelly**
1 lemon for grating as garnish
1/4 cup pomegranate seeds*, for garnish
*Available at Trader Joe's
**Available at Whole Foods
Preparation
• First make the crust: Blend the flour, coconut, macadamia nuts, sugar, and salt. Next, add the butter and pulse lightly to combine.
• Add the egg yolk and water (and coconut extract, if desired) and pulse until moist clumps form. If the dough is too dry, add more water, 1/2 teaspoon at a time, until it reaches the desired consistency.
• Turn the dough out of the food processor onto a clean, floured work surface. Gather into a ball and then flatten into a disk. Wrap in plastic wrap and chill for 1 hour.
• Roll out the dough between 2 sheets of parchment paper until it is larger than an 11-inch tart pan. Invert the crust into an 11-inch tart pan with a removable bottom. Trim the edges, and refrigerate for 20 minutes.
• Meanwhile, preheat the oven to 425 degrees.
• Cover the pan with foil and fill with baking beads (or dry beans) and bake for 5 minutes.
• Reduce the temperature to 350 degrees and remove the tart from the oven. Remove foil and weights.
• Prick the crust all over with a fork (5 or 6 times) and put back in the oven.
• Bake until the crust is golden, about 15 to 18 minutes, and let cool completely before filling.
• Next make the filling: Beat together the mascarpone, lemon curd and ginger until smooth. Set aside.
• Smear the jam/jelly inside the cooled tart. Spread the mascarpone filling on top of the jelly, smoothing it out with a spatula.
• Grate the zest of 1 lemon over the top and/or sprinkle with fresh pomegranate seeds. Store in the refrigerator for up to 1 week.