100g1 stick or 1/2 cup butter, cut into small pieces
1/2cuppomegranate seeds
For the crust:
1/3cupsugar
113g1/2 cup butter, room temperature
1 1/4cupsall purpose flour
1/4tspsalt
2tbspmilk
Instructions
For the curd:
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the egg yolks, sugar, lemon juice, and pomegranate juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick like sour cream.
Remove from heat and immediately pour through a fine strainer to remove any lumps. Whisk the butter into the mixture until it has melted. The pomegranate curd will continue to thicken as it cools. Cover immediately with plastic wrap by placing the wrap directly on the curd and refrigerate until cool.
For the crust:
Preheat oven to 200C (400F).
In a large bowl, cream together sugar and butter until light. Beat in flour, salt, and milk, until mixture is moist and crumbly (it should clump together if you press it between your fingers). Put dough into a 22cm (9 or 10-inch tart pan) and press it up the sides, making sure the layer on the bottom is even.
Bake for 15-20 minutes, until crust is set and firm at the edges. Cool.
Fill the cooled tart shell with pomegranate curd and bake in a 180C (350F) oven for 15 minutes. Cool in the refrigerator for a 1-2 hours. Sprinkle the pomegranate seeds on the tart just before serving.