Clouds of Pomegranate

Pomegranate Meringue Rose Tart

A Middle Eastern inspired tart begins with a buttery pistachio crust and is filled with a orange and rose scented chocolate ganache.  The entire tart is covered in a light pomegranate meringue which you have the option to brown with a blow torch for a beautiful presentation.

Theraputic topic for the week:

Ever wonder why we love to eat?  More specifically why do fatty foods taste so good?  That creamy, smooth chocolate or the buttery, flaky crust.  It almost seems like our tongues know this is supposed to taste good.  We all know of  our ability to taste sour, salty, sweet, bitter and, rather recently, umami (which is the taste produce by the additive MSG).  But can our tongues taste fat? A recent study published in the Journal of Lipid Research by Pepino et al., claims that humans, and other animals, exhibit a protein on their tongue that can sense the presence of fat.  This would help explain why some people are more aware of fat in their food than others.  Perhaps even why we crave fatty foods and why fat tastes so darn good.

Pomegranate Meringue Rose Tart Recipe

Ingredients

For the crust:
3/4 cup pistachios
1/4 cup sugar
1 1/2 cups flour
1 stick unsalted butter, cubed and chilled
1 egg yolk
1/4 cup cold water

For the ganache:
12 oz. high-quality semi-sweet chocolate, finely chopped
1/2 cup freshly squeezed orange juice
1/8 tsp. rose water

For the meringue:
1 cup sugar
1/4 cup pomegranate molasses
1 tsp. cornstarch
1/2 tsp. cream of tartar
4 egg whites
20 drops red food coloring

Directions

1. Make the crust: Combine pistachios and sugar in food processor and process until finely chopped. Add flour and process to combine. Add butter and pulse until no large chunks remain. Add egg yolk and water and mix just until combined. Transfer to counter and knead into a disk. Wrap in plastic wrap and refrigerate for 1 hour. On a floured counter, roll dough to 1/8" thick. Line a 9" tart pan with dough. Prick with fork over the bottom and refrigerate for 1 hour. Heat oven to 375°. Bake for 20 minutes and then let cool to room temperature.

2. Make the Ganache: Place chocolate in a medium bowl and set a fine strainer over bowl. Heat juice in a small saucepan over medium-high heat until it begins to simmer. Remove from heat and pour through strainer into bowl with chocolate; let sit for 1 minute. Using a rubber spatula, slowly stir rose water into mixture until smooth. Pour ganache into cooled crust and let cool completely.

3. Make the meringue: Place the sugar and egg whites in the bowl of a stand mixer and place on a pot of simmering water. Whisk until sugar is completely dissolved.  Transfer bowl to a stand mixer and beat to soft peaks.  Add cornstarch and cream of tartar.  Slowly stream in molasses and add enough red food coloring to make it pink. Continue beating until glossy, stiff peaks form. Immediately pipe or cover the pie with the meringue. Chill until meringue is firm.

Optional:  Use a blowtorch or the broiler to brown the meringue.

Slightly adapted from Saveur Magazine