Description
Sparkling Pomegranate Christmas Tart is a stunning holiday dessert featuring a crisp buttery crust, silky cream filling, and a dazzling topping of fresh pomegranate jewels coated in a sparkling glaze.
Ingredients
- Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 1–2 tablespoons cold water
- Cream Filling:
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- Pomegranate Topping:
- 1 1/2 cups fresh pomegranate seeds
- 1/3 cup pomegranate juice
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- Combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add cold water as needed and mix until dough forms. Press evenly into tart pan.
- Prick the bottom with a fork and bake 15–18 minutes until lightly golden. Cool completely.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth. Whip heavy cream separately to soft peaks, then fold into cream cheese mixture. Spread into cooled crust.
- For glaze, whisk pomegranate juice, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened and glossy. Cool completely.
- Toss pomegranate seeds with the cooled glaze.
- Spoon glazed pomegranate mixture evenly over the cream filling.
- Chill at least 1 hour before slicing.
Notes
- Use fresh pomegranate seeds for the brightest color and crunch.
- Let the glaze cool fully before adding to avoid melting the cream layer.
- Tart shell can be baked a day ahead.
- For extra sparkle, sprinkle with coarse sugar before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking / No-Bake
- Cuisine: European