Ingredients For the shortcrust pastry
- 350 g 00 flour
- 220 g butter
- 130 g icing sugar
- 100 g almond flour
- 3 g baking powder
- 1 pc egg
- 1 pc yolk
- cinnamon powder
- vanilla
- lemon
- salt
Ingredients For the cream
- 400 g fresh cream
- 200 g milk
- 150 g caster sugar
- 8 pcs yolks
- Tonka bean
Ingredients For the jelly
- 160 g pomegranate juice
- 40 g caster sugar
- 4 g food gelatine sheets
- pomegranate seeds
For the recipe of the tart with cooked cream and jelly, mix the butter with the icing sugar, a pinch of salt, one of cinnamon, the seeds scraped by a vanilla bean and the grated zest of half a lemon; add the egg and yolk and lastly the flour and yeast. Work until you get a firm dough, wrap it in parchment paper and let it rest in the fridge for 1 hour.
For the cream: Mix the milk with the cream and bring to the boil. Beat the egg yolks with the sugar, season with a grated Tonka bean, add the milk and cream and mix well. Roll out the shortcrust pastry and line it with a mold (diam 22 cm), pierce the bottom, cover with a sheet of baking paper, fill with dry pulses and bake at 180 ° C for 20 minutes. Remove from the oven, remove the paper and legumes and cook for another 3-4 minutes. Fill the tart with the cream and bake again for 45 minutes. Finally let cool, then turn out carefully.
For the jelly: Soak the gelatin sheets in cold water. Bring 80 g of water with
pomegranate juice and sugar; at the first boil remove, add the squeezed gelatin and mix well to dissolve it; let it cool. Pour the jelly onto the cake and after a few minutes add the beans. Let it thicken completely before serving.
