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Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free}
THE BOJON GOURMET20Ingredients
60Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup blanched almond flour (such as Bob’s Red Mill)
- 1/2 cup white rice flour (sweet, such as Koda Farms Mochiko)
- 1/2 cup oat flour (such as Bob's Red Mill)
- 2 Tbsp. tapioca flour
- 1/4 cup cane sugar (organic granulated)
- 3/8 tsp. fine sea salt
- 6 Tbsp. unsalted butter (cold, diced into 1⁄2-inch cubes)
- 1 tsp. vanilla extract
- 8 Tbsp. unsalted butter (cool, in ½-inch dice)
- 1 1/2 tsp. hibiscus (powder, or 2 tablespoons lightly crushed hibiscus blossoms, or 1 tablespoon hibiscus tea from about 3 tea bags)
- 1 cup cane sugar (organic granulated)
- 1 lemon (large)
- 3 large eggs
- 2 large egg yolks
- 1 cup pomegranate juice (fresh, strained, find it at farmers markets or make your own)
- 1/3 cup lemon juice (fresh, strained)
- whipped cream (Unsweetened, or a mix of cream and crème fraiche)
- 1 pomegranate (large)
- hibiscus (Powdered, optional)
- lemon (Thinly sliced, rounds)
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