Raspberry Pomegranate Tart

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.