Vietnamese Coffee Tart With Fresh Pomegranate
- 6 ounces all-purpose flour
- 1/4 teaspoon sea salt
- 3 1/2 ounces chilled unsalted butter, cut into 1/2 inch cubes
- 1 1/2 tablespoons superfine sugar
- 1 teaspoon lemon juice
- 1 tablespoon cold water
- 1 pomegranate
- 3 eggs
- 1 1/2 ounces superfine sugar
- 2 teaspoons agar agar
- 1 1/ 2 fluid ounces freshly brewed Vietnamese coffee or strong espresso coffee
- 3 tablespoons sweetened condensed milk
- Sift the flour and salt into a large mixing bowl.
- Rub in the butter using your fingertips until the mixture has an even sandy texture.
- Make a well in the centre, then add the sugar, lemon juice and cold water.
- Lightly mix to form a smooth paste, taking care not to overwork the pastry, so it doesnt shrink during cooking, and adding just a little more cold water if needed to bring it together.
- Shape the pastry into a round disc, wrap in plastic wrap and refrigerate for 20 minutes.
- Divide the pastry into six equal portions.
- Working quickly, roll each pastry portion out separately to about 1/8 inch thick.
- Cut out six 4 1/ 4 inch diameter discs using a round pastry cutter.
- Ease the pastry discs into six greased 3 1/ 4 inch tart tins, taking care not to stretch the pastry.
- Cover the pastry with sheets of foil and weigh the foil down evenly using baking beads or uncooked rice.
- Rest for 20 minutes in the refrigerator.
- Preheat the oven to 375 degrees F. Bake the tart shells for 20 minutes, then remove the foil and baking beads.
- Turn the oven down to 340 degrees F and bake for a further 1015 minutes, or until the pastry is an even golden brown colour.
- Remove the tart shells from the tins and transfer to a wire rack to cool.
- To make the coffee curd, beat the eggs in a stainless steel mixing bowl.
- Add the sugar and beat until the sugar has dissolved.
- Sprinkle the agar agar into the mixture and whisk again to incorporate.
- Stir in the coffee and condensed milk.
- Place the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water.
- Continue whisking until the mixture thickens, scraping down the side of the bowl with a spatula occasionally so it doesnt become grainy.
- Pour into a chilled container to cool, placing some plastic wrap directly on top of the curd to prevent a skin forming.
- When the curd is completely cool, pipe it into the cooled tart shells.
- Cut the pomegranate in half.
- Over a bowl, tap the pomegranate with the back of a spoon to release the seeds.
- Spoon the seeds over the tarts and serve.
flour, salt, butter, sugar, lemon juice, cold water, pomegranate, eggs, sugar, agar agar, coffee, condensed milk
Taken from www.foodrepublic.com/recipes/vietnamese-coffee-tart-with-fresh-pomegranate-recipe/ (may not work)