The ruby red pomegranate arils give this pie or tart an unusually beautiful color and sweet/tangy taste. Store-bought custard can easily be used as a quick substitute for homemade custard when you are pressed for time. When pomegranates are not in season, fresh blueberries or grilled fresh peaches make a fantastic substitute.
- 1½ cups flour -
- ½ cup sugar -
- 1½ tsp baking powder -
- 1⁄3 cup soft margarine or butter -
- 1 egg -
- 1 tsp vanilla extract -
- 1½ cups non-dairy creamer or soy milk -
- ½ cup sugar -
- 3 egg yolks -
- 3 tsp cornstarch -
- 2 cups pareve whipped cream (pareve dessert whip) -
- ½ cup chocolate chips -
- 2 cups pomegranate arils -
- 2 Tbsp unflavored kosher gelatin -
- ½ cup hot water -
1. For the dough: Preheat oven to 350°F. Combine flour, sugar, baking powder, margarine, egg and vanilla in the bowl of an electric mixer. Mix on low speed just until combined. Do not overmix. Press evenly into the bottom and up the sides of a greased 9-inch round fluted tart pan with a removable bottom. Bake for 20 minutes. Let cool.
2. For the custard: Combine non-dairy creamer and sugar in a saucepan and heat until boiling. In a separate bowl, mix egg yolks together with cornstarch until blended. Pour some of the boiling cream into the egg mixture, whisking constantly. Pour egg mixture back into saucepan and stir over low heat until thick. Refrigerate until cool. Add cooled custard to whipped cream and fold together gently to combine. Refrigerate until needed.
3. Melt chocolate chips in a microwave oven or double boiler. Spread very thinly over the bottom of the baked tart dough or shell. Let dry until hardened. (Note: If you spread the chocolate too thick, it will be hard to cut the tart.)
4. Assembly: When ready to serve or a few hours before, spoon custard over chocolate and spread evenly. Top with pomegranate arils. Dissolve gelatin in hot water. Using a pastry brush, gently brush gelatin mixture onto arils. It should only take a few minutes to solidify and then it is ready to serve. Enjoy!