Lemon Curd Filling
To make the Pomegranate Gelee
To make the pastry
To make the Lemon Custard Filling
To set the gelee like we have in the picture above, wait to make the gelee until the tart is baking. Make the gelee as described above, but instead of pouring it into its own pan, once the tart is slightly cool and the lemon filling has started to set, gently pour the gelee over the tart, swirling the pan slightly as you pour, to cover the full tart. Cover the pan with plastic wrap and refrigerate until gelee is set. Once gelee is set, run a sharp knife around the edge of the pan, remove the tart from the tart pan and cover with fruit or just serve the jeweled tart as is. Enjoy!
By Flo Braker