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Raspberry Pomegranate Tart

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Ingredients

Crust:

  • ½ cup WOODSTOCK Organic Almonds, finely chopped/ground
  • 1 ½ cup WOODSTOCK Organic Instant Oats
  • 4 WOODSTOCK Organic Medjool Dates, pitted and quartered
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 tablespoons butter, melted

Filling:

  • 10 oz WOODSTOCK Organic Frozen Raspberries
  • 1 cup WOODSTOCK Organic Frozen Pomegranate
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ½ teaspoons lemon zest
  • ½ cup unsalted butter
  • ½ cup white granulated sugar
  • 4 eggs
  • 2 tbsp cornstarch
  •  

Directions

  1. Add almonds to a food processor and pulse until they form a fine mixture. Add all other crust ingredients to the processor and pulse until the mixture comes together. 
  2. Press the crust into a 9” tart pan with a removable bottom. Refrigerate or freeze while you make the filling.
  3. Add the raspberries, pomegranate, lemon juice and zest to a saucepan over medium heat. Heat until the mixture comes to a simmer, gently mashing the berries.
  4. Transfer to a blender and blend for 10-15 seconds.
  5. Strain into a bowl through a fine mesh sieve to remove the seeds and zest. Get as much juice out as possible. 
  6. Heat the butter in a saucepan over medium heat until melted. Whisk in the sugar, eggs, cornstarch and raspberry/pomegranate puree until completely smooth. 
  7. Reduce heat to low and cook, stirring constantly, until thickened (about 12-13 minutes). If the heat is too high, it will cook the eggs.
  8. Pour the curd into the tart crust, then return to fridge until set (about 4 hours). Garnish with fresh berries and mint. Store in refrigerator.