Pomegranate tart

Shortcrust Pastry

1. Butter and sugar a 28-cm tart tin.
2. Knead all ingredients into a smooth dough, sifting the flour and almonds first.
3. Roll out between two sheets of baking paper to about 4 mm thick, then chill until firm.
4. Preheat oven to 180°C using the fan setting.
5. Peel off baking paper, turn out the chilled dough over the tin, gently press into shape, and trim excess.
6. Place baking paper on the dough and blind-bake with beans or flour for 15–20 minutes.
7. Carefully remove blind baking material and cool completely.

Mascarpone Vanilla Cream

1. Whisk a splash of cold milk with cornstarch and flour.
2. Beat egg yolks and sugar in a bowl.
3. Scrape out the vanilla pod; simmer pod and pulp with remaining milk.
4. Add the milk, cornstarch, and flour mixture; bring to a boil while stirring constantly until thickened. Stir in egg yolk mixture. Chill.
5. Remove the pips from the pomegranate, discarding bitter white pith. Marinate seeds with honey and vodka.

Fill the Tart

1. Whip cold mascarpone until creamy. Soften gelatin in cold water, then melt gently with a splash of water.
2. Fold gelatin and chilled cream into mascarpone. Pour into cooled tart. Top with marinated pomegranate seeds and refrigerate before serving.