The soft tart with pomegranate cream is an easy-to-make, scenic, and delicious dessert. This cake recipe is inspired by the soft tart with cream and strawberries that we prepare in the springtime. The version we propose today is perfect for autumn and winter! The uniqueness of this tart is that we use the so-called smart mold, which has a groove inside that allows you to create a cavity in the center of the tart that will later be filled with a cream. We bake the base in the oven and then, once cooled, we fill it with a simple custard or, as in this dessert, with a delicious mascarpone and pomegranate cream. With very little effort, we will get a scenic and beautiful dessert that combines the softness of the tart with the delicacy of the pomegranate cream.
The preparation is very simple: we prepare the pomegranate cream by mixing eggs with sugar, cornstarch, pomegranate juice, cinnamon, and vanilla. Away from the heat, we add the butter and let it melt. While the cream cools, we prepare the base by whipping the eggs with sugar, seed oil, and milk. We add sifted flour with vanilla and baking powder and pour the mixture into a smart mold. Bake for 30 minutes at 350°F. Combine the mascarpone with the cold cream and fill the soft tart with the pomegranate cream once cooled. Decorate with pomegranate seeds.
Perfect as a dessert for big occasions like Christmas and New Year’s, but also for family lunches and dinners with guests, this soft tart is prepared in a few simple steps yet will surprise everyone with its beauty. Give it a try!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients to prepare the Soft Tart with Pomegranate Cream
- 1 1/3 cups all-purpose flour
- 2/3 cup sugar
- 2 eggs
- 1/4 cup milk
- 1/4 cup vegetable oil
- Half packet baking powder
- 1 packet vanillin
- 2 pomegranates (or 1 1/4 cups of pomegranate juice)
- 3/4 cup sugar
- 1 egg
- 1/4 cup cornstarch
- vanilla extract
- ground cinnamon
- 1/4 cup butter
- 1 cup mascarpone cheese
- pomegranate
- cocoa biscuits
- white chocolate stars
- colored sprinkles (raspberry flavored)
Tools to prepare the Soft Tart with Pomegranate Cream
- 1 Bowl
- Electric Whisk
- Manual Whisk
- Smart Mold
- Spatula
- 1 Oven
Steps to prepare the Soft Tart with Pomegranate Cream
To prepare the Soft Tart with Pomegranate Cream, start by preparing the base: crack the eggs into a bowl, add sugar, and beat with an electric whisk until you get a frothy mixture. Add the vegetable oil, milk, and continue whisking.
Sift the flour with the baking powder and vanillin and gradually add them to the egg mixture. Mix with a manual whisk until you get a smooth, homogeneous, and lump-free batter.
Pour the batter into a buttered and floured smart mold and bake in the preheated oven at 350°F for about 30 minutes.
Remove the cake from the oven, let it cool, and flip it onto a serving plate to unmold it.
Meanwhile, prepare the pomegranate cream.
Mix the egg with sugar and cornstarch in a pot.
Gradually add pomegranate juice and mix with a whisk.
Then add cinnamon and vanilla and move to the stove, cooking the mixture on low heat until you obtain a thick and creamy texture.
Off the heat, incorporate the cubed butter and stir until completely melted. Cover the pomegranate cream with plastic wrap to let it cool completely.
In a bowl, stir the mascarpone with a spatula to make it creamy.
Add the well-cooled pomegranate cream and mix well.
Fill the tart with the pomegranate and mascarpone cream and let it cool in the fridge for at least 4 hours.
Decorate the soft tart with pomegranate cream with pomegranate seeds and white chocolate stars or other decorations of your choice.
Serve the Soft Tart with Pomegranate Cream.
Storage
The soft tart can be stored in the fridge for up to three days.
