Pomegranate Orange Tart With Pistachio Shortbread Crust Recipes

PISTACHIO ORANGE SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
• Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
• Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
• Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.

POMEGRANATE ORANGE TART WITH PISTACHIO SHORTBREAD CRUST

Steps:

• Preheat oven to 350.
• Place pistachios in a food processor. Process until almost ground. Add flour, powdered sugar and 1/4 teaspoon salt to processor. Pulse to combine. Add butter. Drizzle with oil. Pulse until mixture resembles coarse meal. It will be slightly "sandy".
• Press mixture into bottom and up sides of a 9 inch removable bottom tart pan coated with baking spray. Bake at 350 degrees for 25 to 30 minutes or until golden. Cool completely.
• Place blueberries in a medium saucepan. Mash with a potato masher. Add juice, 1/3 cup sugar, and cornstarch, stirring with a whisk. Bring to a low boil over medium high heat, stirring frequently. Reduce heat; simmer 1 minute or until thickened, stirring constantly.
• Place egg yolks in a medium bowl. Add 1/2 cup hot juice mixture to yolks, stirring with a whisk. Pour egg mixture into pan, bring to a boil over medium low heat. Cook 1 minute or until bubbly and thick, stirring constantly.
• Remove from heat. Strain through a sieve into a bowl. Stir in rind.
• Place bowl in a larger ice-filled bowl for 20 minutes or until cooled, stirring occasionally. Pour mixture into crust. Cover and chill 3 hours or until set.
• Place egg whites in a large bowl. Add vanilla, cream of tartar, and 1/8 teaspoons salt. Beat with mixer at high speed until soft peaks form.
• Combine 3/4 cup sugar and 1/3 cup water in a saucepan. Bring to a boil. Cook, without stirring, until a candy thermometer registers 250.
• Gradually pour hot sugar syrup in a thin stream over egg whites, beating a medium-low speed, then at high speed until stiff peaks form.
• Spread meringue over tart. Garnish with pomegranate arils.

POMEGRANATE PISTACHIO CROSTINI

Steps:

• Preheat oven to 400°. Arrange bread slices on an ungreased baking sheet; brush tops with butter. Bake until lightly toasted, 4-6 minutes. Remove from pan to a wire rack to cool., Beat cream cheese, orange juice and honey until blended; spread over toasts. Top with remaining ingredients.

PISTACHIO-SHORTBREAD CRUST

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.