70g brown sugar
40ml seed oil
1 lemon zest
50g potato starch
25g Fine corn flour for sweets marello mulino
75g Mulino Marello full rice flour
For chocolate ganache:
200ml whipping cream
120g dark chocolate
For the pomegranate sauce
3 pomegranates
2 sheets of gelatin
To decorate
Melograno chicchi
White chocolate
Start preparing the shortcrust pastry by working the egg with
sugar.
Add the oil, lemon zest, starch and the two flours.
Knead with your hands until you get a dough
Smooth and homogeneous.
Roll out the pastry about ½ cm thick on a sheet of parchment paper and transfer it inside the mold for tarts with a removable bottom.
Remove the excess edges and prick the base with a fork.
Bake in a static oven at 180 ° for about 15 - 20 minutes.
Remove from the oven, let it cool completely.
In the meantime, prepare the ganache. In a saucepan, pour the cream and heat it over medium heat (it does not have to boil).
When it is hot, turn off the heat and dip the chocolate into small pieces, mixing well until it melts completely.
Then pour the ganache into the pastry shell and put everything in the refrigerator for at least an hour.
For the pomegranate sauce:
Make the jelly in cold water.
Make the juice of the three pomegranates and pour it into a saucepan and heat it over medium heat. Turn off the heat, dip the gelatin sheets and mix until they melt. Then pour the pomegranate sauce on the chocolate ganache and put the tart again in the refrigerator for at least two hours to make everything solidify well.
Decorate with pomegranate grains and white chocolate chocolate leaves with pomegranate juice.
Recipe made by Visconti Silvia
https://www.instagram.com/pasticcerando_senza_glutine/
www.pasticcerandostenzagluine.com