Blood Orange and Pomegranate Tart

Enjoy the bright flavors of blood oranges and juicy pomegranate arils in this tasty tart. The tangy sweetness of the fruits goes well with the creamy filling, making this a delicious and elegant dessert.

Ingredients:

• 1 9-inch pre-baked tart shell
• 3-4 blood oranges, thinly sliced
• 1/2 cup pomegranate arils
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Powdered sugar, for dusting

Instructions:

Spread the blood orange slices out on the bottom of the tart shell that has already been baked

Put pomegranate arils on top of the oranges

Heavy cream, sugar, and vanilla extract should all be mixed together in a saucepan

Stir it all the time over medium-low heat until it starts to simmer

Put cold water and cornstarch in a small bowl and stir them together until the mixture is smooth

Slowly pour the cornstarch mixture into the cream that is simmering while whisking the mixture all the time

This should take about two to three minutes

Place the blood oranges and pomegranate arils in the tart shell and then pour the cream mixture over them

A spatula can be used to make the top smooth

Put the tart in the fridge for at least two hours to set

To serve, sprinkle powdered sugar over the top of the tart

Cut it up and enjoy