Walnut and Pomegranate Tart

Name: Walnut and Pomegranate Tart
Prep time: 100 min
Cook time: 40 min
Yield: 8
Cuisine: Mexicana
Ingredients: 200 grams flour, for the crust; 50 grams icing sugar, for the crust; 125 grams butter, cold and cut into cubes, for the crust; 1 San Juan® Egg Yolk, for the crust; 1 cup cream cheese, for the filling; 1/2 cups raw sugar, for the filling; 1/4 teaspoons nutmeg, for the filling; 1/2 teaspoons cinnamon, for the filling; 1 tablespoon vanilla essence, for the filling; 50 milliliters sherry, for the filling; 2 San Juan® eggs, for the filling; 1 cup walnuts, toasted and finely chopped, for the filling; 1 1/2 cups pomegranate, for the pomegranate sauce; 1/2 cups sugar, for the pomegranate sauce; 2 star anise pods, for the pomegranate sauce; orange peels, for the pomegranate sauce; pomegranate, for decoration

Huevo San Juan®

For this patriotic month, we bring you this delicious walnut tart with a touch of sherry and a crunchy cookie crust covered in spiced pomegranate sauce. You won’t be able to resist trying this walnut and pomegranate tart!

Reviewed by Editorial Team of Kiwilimón

Published: 24-09-2021

Preparation

40 mins

Low

For the crust: Place the flour, sugar, butter, and egg yolk in a processor and blend for 2 minutes or until you obtain a homogeneous dough. Wrap in cling film and refrigerate for 30 minutes. Roll out the dough on a floured surface until it reaches the size of the tart pan, cover the pan, remove excess dough, and press to compact well. Use your fingers to press down properly. With a fork, make holes on the surface of the dough. Then place parchment paper or aluminum foil over the dough and add beans for blind baking. Bake at 180 °C for 20 minutes, until it has a slightly crunchy consistency. Let it cool and set aside. For the filling: Mix the cream cheese, brown sugar, sherry, vanilla extract, nutmeg, cinnamon, and San Juan® eggs in a bowl. Using a whisk, mix until combined, then add the walnuts and mix. Pour the previous mixture over the tart crust and bake at 180 °C for 20 minutes. For the pomegranate sauce: Heat the pomegranate, sugar, star anise, and orange peel in a pot, cooking until you have a thick sauce. Let it cool and set aside. Once the tart comes out of the oven, let it cool slightly, pour the pomegranate sauce over it, and decorate with fresh pomegranate. Serve and enjoy with a hot coffee.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

354.9

kcal

17.75%

Carbohydrate, by difference

38.6

12.87%

Protein

4.7

9.4%

Total lipid (fat)

20.9

32.15%

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100

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Walnut and Pomegranate Tart

Ingredients

Preparation

Nutritional information

Presentation

Tips

Walnut and Pomegranate Tart

Ingredients

Preparation

Nutritional information

Presentation

Tips

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