Pomegranate-Lemon-Mascarpone Tart with Coconut-Macadamia Nut Crust
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Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 5
 
An elegant 11-inch tart with flavors of coconut and macadamia nuts, filled with a lemon mascarpone cream and a layer of pomegranate jelly.
Ingredients
  • 1 cup all-purpose flour
  • ½ cup finely ground coconut
  • 1 cup roasted salted macadamia nuts, ground
  • ⅓ cup sugar
  • Pinch salt
  • 1¼ sticks chilled unsalted butter, cut into ½-inch cubes
  • 1 large egg yolk
  • 1 tsp. ice water, plus additional as needed
  • ½ tsp. coconut extract (optional)
  • 1 cup mascarpone cheese
  • ½ cup lemon curd
  • ¼ tsp. ginger (add more to taste, if you prefer)
  • ½ jar of pomegranate jam or jelly
  • 1 lemon for grating as garnish
  • ¼ cup pomegranate seeds, for garnish
Instructions
  1. First make the crust: Blend the first 5 ingredients in a food processor until fine. Next, add the butter and pulse lightly to combine.
  2. Add the egg yolk and 1 teaspoon of water (and coconut extract, if desired) and pulse until moist clumps form. If the dough is too dry, add more water, ½ teaspoon at a time, until it reaches the desired consistency.
  3. 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.
  4. 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.
  5. Meanwhile, preheat the oven to 425 degrees.
  6. Cover the pan with foil and fill with baking beads (or dry beans) and bake for 5 minutes.
  7. Reduce the temperature to 350 degrees and remove the tart from the oven. Remove foil and weights.
  8. Prick the crust all over with a fork (5 or 6 times) and put back in the oven.
  9. Bake until the crust is golden, about 15 to 18 minutes, and let cool completely before filling.
  10. Next make the filling: Beat together the mascarpone, lemon curd and ginger until smooth. Set aside.
  11. Smear the jam/jelly inside the cooled tart. Spread the mascarpone filling on top of the jelly, smoothing it out with a spatula.
  12. 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.
Recipe by Honest Cooking at https://honestcooking.com/pomegranate-lemon-mascarpone-tart-with-a-coconut-macadamia-nut-crust/