Pomegranate Meringue Rose Tart
Pomegranate meringue, swirled and torched to resemble a large pink rose, sits atop a flowery white chocolate ganache set in a buttery pistachio crust.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Stand mixer
- Candy thermometer
- Kitchen torch
- Tart pan
- Rolling pin
- Fine-mesh sieve
- Piping bag
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Whisk
- Fork
- Spatula
- Measuring cup
- Measuring spoon
- Plastic wrap
- Oven
- Stove
- Refrigerator
Ingredients
- 3⁄4 cup pistachios
- 1⁄4 cup sugar
- 1 1⁄2 cups flour
- 1 stick unsalted butter, cubed and chilled
- 1 egg yolk
- 1⁄4 cup cold water
- 12 oz. high-quality white chocolate, finely chopped
- 1⁄2 cup orange juice
- 1⁄8 tsp. rose water
- 1 cup sugar
- 1⁄2 cup pomegranate juice
- 1 tsp. cornstarch
- 1⁄2 tsp. cream of tartar
- 4 egg whites
- 20 drops red food coloring (optional)
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