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

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.