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Tangy Lemon Custard Tart with Pomegranate Gelée

Tangy Lemon Custard Tart with Pomegranate Gelée Recipe

  • 1 cup (8 fl ounces/240 ml) bottled pomegranate juice, preferably Pom brand
  • 1½ teaspoons unflavored powdered gelatin
  • 1 tablespoon granulated sugar
  • 1¼ cups (5½ ounces/160 grams) all-purpose flour
  • ½ cup (1¾ ounces/50 grams) granulated sugar
  • 2 tablespoons yellow cornmeal
  • ½ teaspoon finely grated lemon zest
  • ½ teaspoon finely grated lime zest
  • 1/8 teaspoon salt
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 4 ounces (1 stick/115 grams) cold unsalted butter, cut into ¼-inch slices
  • 3 large eggs, at room temperature
  • ¾ cup (5¼ ounces/150 grams) granulated sugar
  • 1/3 cup (3 fl ounces/75 ml) strained fresh lemon juice
  • 1 tablespoon strained fresh lime juice
  • 1/3 cup plus 1 tablespoon (3 fl ounces/90 ml) heavy cream
  • ½ cup (2¾ ounces/75 grams) pomegranate seeds
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 398kcal (20%)
Total Fat 19g (29%)
Saturated Fat 11g (55%)
Cholesterol 153mg (51%)
Total Carbohydrate 52g
Dietary Fiber 1g
Sugars 33g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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