First prepare the pastry by combining the flour and butter first and then also sugar, vanilla, egg yolks and salt.
Work quickly, cover with plastic wrap and let stand for 1 hour in the fridge.
In the meantime start preparing the pomegranate cream: open the pomegranates in half and pass them on a juicer as if they were oranges, making the juice.
Once you have obtained 300 grams of juice (it will take at least 2 pomegranates), strain it.
Then move on to the actual preparation of the cream: put sugar and starch in a saucepan, add water and juice and cook over low heat until it has thickened well, then let it cool completely.
Once the rest is over, resume the pastry, roll it out on a lightly floured work surface and cover the bottom and edges of a buttered tart mold.
Prick the bottom, then cook for about 15-20 minutes at 180 ° C in a preheated ventilated oven.
Transfer to a large bowl, cover with plastic wrap and let it cool completely.
When both the base of the tart and the cream are completely cold, start assembling: first of all whip the cream, very cold in the fridge, and add it to the pomegranate cream, stirring gently with movements from the bottom upwards.
At this point pour the cream on the pastry and level the surface well.
Decorate the pomegranate tart with the grains set aside, then let it rest for at least 1 hour in the fridge before serving.
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