Friday, December 10, 2010
Pomegranate and Cranberry Cream Tart
I LOVE this tart!!! It is delectable, pretty, and I can eat it without feeling horrible afterwards - that's right it is dairy free, gluten free, and refined sugar free! It is also quite easy to prepare, but festive enough for holiday parties. For those of you without dietary limitations - trust me you will not miss the gluten, dairy, or sugar!
Pomegranate Cranberry Cream Tart:
2 Cups finely ground nuts or nut meal (I used almond meal from Trader Joe's)
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon of cinnamon
5 Tablespoons melted coconut oil or olive oil (I used coconut oil)
2 Tablespoons of Honey or Agave
*This makes a crust for a 12inch tart (my only tart pan is really big) you may have a little extra if you use a “normal” 9 or 10 inch tart pan
Pomegranate Cranberry Compote:
12oz. Fresh Cranberries (1 bag)
1 Large, Ripe Pear, peeled, cored and diced
2/3 Cup Pomegranate Juice
1/2 Cup Honey or Agave (plus more if needed)
1 Cinnamon Stick
1/4 teaspoon each Nutmeg, Cloves, and Ginger
1 Can of Regular (NOT LIGHT) Coconut Milk, refrigerated overnight* (I like Thai Kitchen brand)
3 Tablespoons of Honey or Agave
*This step is essential, because it makes the coconut water and cream separate and allows the cream to get nice and firm
Pomegranate Seeds for Garnish (optional, but very pretty!)
For the crust:
Preheat the oven to 350 degrees. Thoroughly mix together all the crust ingredients. Press the crust into your tart pan. Bake the crust for 10-12 minutes, until lightly golden. Let the crust cool completely.
For the Pomegranate Cranberry Compote:
Place all the ingredients in a saucepan over medium heat, cover until the mixture comes to a boil. Then remove the lid and let simmer over low heat, stirring occasionally until the berries have burst open, the pears have broken down and the mixture is thickened - about 30 minutes. Remove the cinnamon stick, and refrigerate until complete cool.
For the Coconut Cream:
Open the coconut milk, drain off the liquid coconut water, reserve for another use. Place the solid coconut cream in a large bowl along with the honey/agave. Use a hand mixer to whip the coconut cream until it is light and fluffy. Then, mix in the pomegranate cranberry compote.** At this point, you can taste the filling and add additional sweetener (honey or agave) if needed.
Assembling the tart:
Once the crust is completely cool, spread the pomegranate cranberry cream evenly over the tart shell. Sprinkle pomegranate seeds over the top. Cover the tart with plastic wrap, and refrigerate it until you are ready to serve.
Happy Bellies and Holidays Everyone!
**I did encounter a bit of a snafu when making this. I originally intended to have a layer of coconut cream on the bottom of the tart and then the pomegranate cranberry compote on top of it - like in this blueberry cream tart. However, the cranberry mixture was quite thick, and when I tried to spread it on top of the cream, it started mixing with the cream, so I just gave in and mixed them together. It tasted wonderful, but I would like to try the two layer idea in the future. I think it might help to put the coconut cream in the tart and let it chill and get really nice and firm before putting the cranberry mixture on top - if anybody tries this, please let me know how it turns out!
Bonus fun fact - this is my 100th post!
As usual, I've also included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!
I've also included this in a couple of special holiday recipe sharing events:
A Holly Bloggy Christmas Recipe Party
A Gluten Free Holiday: Holiday Desserts
Leafy Tree Top Spot's Holiday Recipe Link Party
*There are tons of great festive options to get your mouth watering on all of these sites - so definetly stop by if you get the chance!