Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free}

The Bojon Gourmet
20Ingredients
Calories
60Minutes

Ingredients

  • 1/2 cup blanched almond flour (such as Bob’s Red Mill)
  • 1/2 cup white rice flour (sweet, such as Koda Farms Mochiko)
  • 1/2 cup oat flour (such as Bob's Red Mill)
  • 2 tablespoons tapioca flour
  • 1/4 cup cane sugar (organic granulated)
  • 3/8 teaspoon fine sea salt
  • 6 tablespoons unsalted butter (cold, diced into 1⁄2-inch cubes)
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter (cool, in ½-inch dice)
  • 1 1/2 teaspoons hibiscus (powder, or 2 tablespoons lightly crushed hibiscus blossoms, or 1 tablespoon hibiscus tea from about 3 tea bags)
  • 1 cup cane sugar (organic granulated)
  • 1 lemon (large)
  • 3 large eggs
  • 2 large egg yolks
  • 1 cup pomegranate juice (fresh, strained, find it at farmers markets or make your own)
  • 1/3 cup lemon juice (fresh, strained)
  • whipped cream (Unsweetened, or a mix of cream and crème fraiche)
  • 1 pomegranate (large)
  • hibiscus (Powdered, optional)
  • lemon (Thinly sliced, rounds)
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