Pomegranate Curd and Orange Tarts

Pomegranate Curd and Orange Tarts are as dazzling as they are delicious. Featuring a crisp cocoa-infused tart crust filled with a vibrant, citrus-kissed pomegranate curd, these mini tarts are topped with a scattering of fresh pomegranate arils and fragrant orange zest. The result is a perfect balance of tart and sweet with a luxurious, jewel-toned finish that’s ideal for elegant occasions, winter gatherings, or holiday dessert tables.

Why You’ll Love This Recipe

• Striking Presentation: Bold colors and refined textures make these tarts a visual centerpiece.
• Flavor Harmony: The tartness of pomegranate, brightness of orange, and richness of chocolate crust complement each other beautifully.
• Vegan and Versatile: Made with plant-based ingredients but easily adapted for traditional preferences.
• Elegant Individual Servings: Perfect for dinner parties or festive events—no slicing required.
• Seasonal Sophistication: Ideal for winter and holiday celebrations when pomegranates and citrus are at their peak.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Tart Crust:

• all-purpose flour
• cocoa powder
• powdered sugar
• cold vegan butter (or regular), cubed
• cold water

For the Pomegranate Curd:

• fresh pomegranate juice
• orange juice
• orange zest
• granulated sugar
• cornstarch
• vegan butter (or regular)
• salt

For Garnish:

• pomegranate arils
• orange zest

Directions

1. Prepare the Crust
   Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, cocoa powder, and powdered sugar.
2. Add the cold cubed butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Add cold water 1 tablespoon at a time, mixing gently until a soft dough forms. Do not overwork.
4. Press the dough evenly into the bottoms and sides of 6 mini tart pans. Chill the tart shells for 10 minutes in the refrigerator.
5. Prick the bottoms of each shell with a fork and bake for 12–15 minutes, or until the crusts are firm and dry. Allow to cool completely.
6. Make the Pomegranate Curd
   In a saucepan over medium heat, whisk together the pomegranate juice, orange juice, sugar, zest, cornstarch, and a pinch of salt. Stir constantly until the mixture thickens, about 5–7 minutes.
7. Remove from heat and stir in the butter until smooth. Let the curd cool slightly, then pour evenly into the cooled tart shells.
8. Chill and Garnish
   Refrigerate the filled tarts for 1–2 hours, or until the curd is fully set.
9. Just before serving, top each tart with fresh pomegranate arils and a sprinkle of orange zest.

Servings and Timing

• Prep Time: 25 minutes
• Cooking Time: 15 minutes
• Total Time: 2 hours 10 minutes (includes chilling)
• Servings: 6 mini tarts
• Calories: Approximately 260 kcal per serving

Variations

• Full-Size Tart: Use a single 9-inch tart pan for a centerpiece dessert.
• Coconut Twist: Add shredded coconut to the crust or top with toasted coconut flakes.
• Nut Crust Option: Replace part of the flour with ground almonds or pistachios for a nutty base.
• Berry Curd: Substitute half the pomegranate juice with raspberry puree for a mixed fruit version.
• Herbal Accent: Add a touch of finely chopped fresh rosemary or thyme to the curd for an aromatic contrast.

Storage/Reheating

• Storage: Store covered in the refrigerator for up to 3 days. Garnish just before serving for the freshest look.
• Freezing: Freeze the unfilled tart shells for up to 1 month. Fill and garnish after thawing and baking.
• Reheating: Not recommended—best served chilled or at room temperature.

FAQs

Can I use bottled pomegranate juice?

Yes, but choose 100% pure pomegranate juice with no added sugar for best results.

Can I use a store-bought crust?

You can, but the homemade chocolate crust enhances the overall flavor and texture of the tart.

What’s the best way to zest an orange?

Use a fine microplane to zest only the colored part of the peel—avoid the white pith, which is bitter.

Can the curd be made in advance?

Yes, the curd can be made up to 2 days ahead and stored in the refrigerator. Stir gently before using.

Are these tarts gluten-free?

Not as written, but they can be made gluten-free with a 1:1 gluten-free flour blend in the crust.

What type of butter works best?

Vegan block-style butter substitutes work best for structure. If using dairy butter, unsalted is preferred.

Can I double the recipe?

Yes, this recipe scales well. Just adjust the tart pan sizes accordingly and ensure even baking.

How do I know when the curd is set?

It will firm up as it chills and should hold its shape when sliced or spooned.

What other fruits pair well with pomegranate?

Citrus, berries, and even figs pair beautifully with pomegranate in both flavor and appearance.

Can I serve these warm?

These tarts are best served chilled to preserve the curd’s smooth, creamy texture.

Conclusion

Pomegranate Curd and Orange Tarts are an exquisite blend of bold flavors and refined textures—rich yet refreshing, vibrant yet balanced. With their crisp chocolate crust, silky pomegranate filling, and eye-catching garnish, they’re a stunning addition to any dessert table. Whether served at a holiday celebration, winter brunch, or intimate dinner party, these tarts bring elegance and seasonal flavor to every bite.

Pomegranate Curd and Orange Tarts

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Pomegranate Curd and Orange Tarts are stunning mini desserts featuring a tart, jewel-toned pomegranate curd in a rich chocolate crust, garnished with fresh pomegranate arils and vibrant orange zest. These elegant, plant-based tarts are perfect for holiday tables, dinner parties, or winter-inspired bakes.

• Author: Asma
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 10 minutes (includes chilling)
• Yield: 6 mini tarts
• Category: Dessert
• Method: Baking + Stovetop
• Cuisine: Modern / Winter-Inspired

Ingredients

For the Chocolate Tart Crust:

• 1 1/4 cups all-purpose flour

• 1/4 cup cocoa powder

• 1/4 cup powdered sugar

• 1/2 cup cold vegan butter (or regular), cubed

• 2-3 tablespoons cold water

For the Pomegranate Curd:

• 3/4 cup fresh pomegranate juice

• 1/4 cup orange juice

• 1 tablespoon orange zest

• 1/2 cup granulated sugar

• 2 tablespoons cornstarch

• 2 tablespoons vegan butter (or regular)

• Pinch of salt

For Garnish:

• 1/2 cup pomegranate arils

• 1 tablespoon orange zest

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Instructions

1. Preheat oven to 350°F (175°C). In a mixing bowl, whisk together flour, cocoa powder, and powdered sugar.

2. Add cubed cold butter and blend using a pastry cutter or your fingers until mixture is crumbly.

3. Gradually add cold water, one tablespoon at a time, mixing until a dough forms.

4. Press dough evenly into mini tart pans and chill for 10 minutes.

5. Prick the bases with a fork and bake for 12–15 minutes. Let cool completely.

6. Meanwhile, make the curd by whisking pomegranate juice, orange juice, sugar, orange zest, cornstarch, and salt in a saucepan over medium heat.

7. Cook, stirring constantly, until mixture thickens (about 5–7 minutes). Remove from heat and stir in butter.

8. Let curd cool slightly, then spoon into cooled tart shells.

9. Chill in the fridge for 1–2 hours until set.

10. Just before serving, top each tart with pomegranate arils and a sprinkle of orange zest.

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Notes

• For a smoother curd, strain it through a sieve before pouring into shells.

• Use fresh pomegranate juice for the brightest flavor.

• Can be made a day in advance—garnish just before serving.

• Optional: add a pinch of cardamom for a warm spice note.