Subj : St. Kieran 08
To   : All
From : Dave Drum
Date : Thu Mar 04 2021 11:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dan & Kieran's Chocolate Pomegranate Tart
 Categories: Desserts, Fruits, Chocolate, Dairy
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
     24    Double Stuffed Oreo cookies
        pn Fine salt
      3 tb Unsalted butter; melted

MMMMM------------------POMEGRANATE CURD FILLING-----------------------
           Zest and juice of 1 lemon
      1 c  Pomegranate juice
      1 c  Sugar
    1/4 lb Unsalted butter; diced
      3 lg Eggs
      2    Egg yolks
        pn Fine salt
           Few drops of red food
           - coloring

MMMMM--------------------POMEGRANATE GANACHE-------------------------
    1/4 c  Pomegranate juice
    1/2 c  Heavy cream
        pn Fine salt
     12 oz Bittersweet chocolate;
           - chopped
           Pomegranate arils; for
           - serving
 
  FOR THE CRUST: Pulse the cookies and salt in a food
  processor until fine crumbs form. With the machine
  running, stream in the melted butter. The mixture should
  be slightly moist and crumbly.
  
  Press the mixture into a buttered, 9-inch tart pan,
  evenly pressing it into the corners and up the sides.
  Chill the crust in the fridge for at least 45 minutes
  before filling.
  
  FOR THE POMEGRANATE CURD FILLING: Put the pomegranate
  juice, lemon juice, and zest in a pot over medium heat.
  Add the sugar and stir until it dissolves.
  
  Reduce the heat to low, making sure the mixture is below
  a simmer, and whisk in the butter, eggs, egg yolks, and
  salt.
  
  Stir almost constantly, keeping the mixture below a
  simmer, until it thickens enough to coat the back of a
  spoon or spatula, about 8 minutes. If you want a
  dramatically red filling, add in a couple drops of red
  food coloring. This is a completely optional addition.
  
  Strain the curd through a fine-mesh strainer into a
  bowl. Stir to slightly cool down the mixture.
  
  Pour the warm pomegranate curd into the prepared crust
  and allow to cool to room temperature.
  
  Transfer the filled tart to the freezer and chill for at
  least 2 hours before serving.
  
  FOR THE POMEGRANATE GANACHE: In a small saucepan, whisk
  together the pomegranate juice, heavy cream, and salt.
  Place over medium-low heat and, stirring almost
  constantly, bring the mixture to a simmer. As soon as it
  starts to bubble, remove from the heat.
  
  Place the chocolate in a heat-safe bowl and pour the hot
  cream mixture over top. Allow it to sit for a minute and
  then gently whisk until a smooth, pourable, deeply
  chocolate sauce forms.
  
  TO SERVE: Serve the frozen tart drizzled with the warm
  ganache and garnished with pomegranate arils.
  
  RECIPE FROM: https://yestoyolks.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... URA Pagan Redneck: If yore spirit critter is a 'possum.
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