pomegranate white chocolate tart

 

 

 

 

 

white chocolate pomegranate tart~

shortbread press in crust for 10" tart pan

1/2 cup butter room temperature

1 cup granulated sugar

1 1/4 cup flour

1) Preheat your oven to 350 degrees.

2) Combine butter and sugar until just blended to an even consistency (use a fork or your hands).

3) Add any optional extracts or spices.

4) Add flour and combine until evenly absorbed in butter mixture. Should resemble large soft clumps of dough.

5) Sprinkle chunks of dough into your pie or tart pan.

6) Begin to press the dough into the bottom of the pan. Ensure that dough thickness is as consistent as possible throughout base (for most pies and tarts it should be no more than an 1/8th of an inch thick).

once the base is complete work your way up the edges of the pan. When you reach the top of the pan, even out the edges to create a consistent and simple crust.

7) Poke fork tines into the bottom of the crust.

8) Bake the empty shell of the crust for approximately 10 minutes (20-25 minutes if you are using a ‘no bake’ filling).

9) Remove the crust from the oven and let it cool for about 5 minutes.

filling

pomegranate juice

sugar

gelatin

pomegranate arils

white chocolate shavings