Pomegranate Orange Tart With Pistachio Shortbread Crust Recipes

Steps:

• Preheat the oven to gas 6, 200C, fan 180°C Unroll the pastry and use a 10cm fluted pastry cutter to cut 12 circles and use to line a 12-hole bun tin, pressing each firmly up the sides of each. Freeze for 20 minutes, or until really cold.
• Put a small piece of scrunched baking paper into each pastry circle and fill with baking beans. Bake in the oven for 10-12 minutes until the edges are golden, then remove the paper and beans and bake for 2-3 minutes. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
• To make the curd, put the orange juice and zest into a small pan with 150ml cold water and the sugar. Mix the cornflour with 3tbsp water. Gently heat the juice and zest until warm, then remove from the heat and pour in the cornflour mixture, stirring immediately. Return to the heat and stir continually until mixed in completely. Remove from the heat and transfer to a heatproof bowl, cover with clingfilm to prevent a skin from forming and set aside to cool completely.
• Once the curd is cool, spoon into the cold pastry cases and decorate each with a small orange segment, 2 small mint leaves, 3 blueberries and some orange zest. Dust with a sprinkling of icing sugar.

Steps:

• mix all ingrediants for the crust until crumbly,,,form a ball and place in fridge for at least one hour.
• pre heat oven to 400°F.
• roll out dough to desired thickness. I like 3/8 of an inch.
• place in tart pan or greased muffin tin.
• place all ingrediants for the filling in a pot on stove and slowly heat for about 10 minutes.
• spoon into tarts and bake for 20-25 minutes.

Steps:

• Preheat oven to 350 degrees. Pulse cookies in a food processor until crumbs form. (You should have 1 cup.) Process with pistachios, sugar, and salt, until fine crumbs form. Add butter, and process until mixture holds together.
• Press crumb mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes. Bake until golden brown, 17 to 20 minutes. Transfer to a wire rack, and let cool.