Pomegranate Meringue Tart with Brown Butter Shortbread Crust

1 stars (1 rating)

Pomegranate Meringue Tart with Brown Butter Shortbread Crust

Tart and fruity pomegranate curd is cradled in a crumbly brown butter shortbread crust, and topped with fluffy meringue! A lovely addition to your winter holiday dessert table.

Prep Time30

Cook Time20

Chill Time30

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: pomegranate merinegue tart, pomegranate meringue tart with brown butter shortbread crust, pomegranate tart

Servings:

Calories: 335kcal

Ingredients

1/2 cup unsalted butter
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon kosher salt
2 cups pomegranate curd
2 egg whites (large)
6 tablespoons granulated sugar
pomegranate arils (for garnish)

US Customary - Metric

Instructions

Melt the butter in a skillet over medium heat, allowing it to sizzle and foam. Continue to cook until it becomes a nutty brown color, then immediately transfer to a heat-safe vessel and chill until solidified.
Combine the flour, sugar, and salt in a bowl, and cut in the cold butter until it resembles coarse crumbs.
Press the mixture into the bottom and up the sides of a rectangular tart pan. Chill for 30 minutes.
Preheat the oven to 350 degrees F, and bake the tart shell for 20 minutes or until lightly golden. Allow to cool completely.
Fill with pomegranate curd.
Whip the egg whites to the soft peak stage.
Slowly add the sugar while whipping.
Continue to whip, on high speed, until the meringue is stiff and glossy.
Top the tart with meringue, and brown under the broiler or with a brulee torch.
Garnish with pomegranate arils.

Nutrition