Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 cups pomegranate curd
  • 2 egg whites ((large))
  • 6 tablespoons granulated sugar
  • pomegranate arils ((for garnish))

Instruction

  • Melt the butter in a skillet over medium heat, allowing it to sizzle and foam. Continue to cook until it becomes a nutty brown color, then immediately transfer to a heat-safe vessel and chill until solidified.
  • Combine the flour, sugar, and salt in a bowl, and cut in the cold butter until it resembles coarse crumbs.
  • Press the mixture into the bottom and up the sides of a rectangular tart pan. Chill for 30 minutes.
  • Preheat the oven to 350 degrees F, and bake the tart shell for 20 minutes or until lightly golden. Allow to cool completely.
  • Fill with pomegranate curd.
  • Whip the egg whites to the soft peak stage.
  • Slowly add the sugar while whipping.
  • Continue to whip, on high speed, until the meringue is stiff and glossy.
  • Top the tart with meringue, and brown under the broiler or with a brulee torch.
  • Garnish with pomegranate arils.