Cranberry Pomegranate Tart with Hibiscus Flower
S-tart-ing our week by feasting our eyes upon this mouthwatering masterpiece! We're loving this Cranberry Pomegranate Tart with Hibiscus Flowers from the bottom of our "tarts". Incorporated Suncore Foods® Fuchsia Hibiscus Supercolor Powder to bring out this tart's deep red hues and bright colors that have us mesmerized! Who wants a slice?!
Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!
1 cup whole wheat flour
3/4 cup almond meal
2-3 tbsp maple syrup
1/4 cup coconut oil
1 tsp vanilla extract
1/4 tsp Suncore Foods® Rose Salt
2 cups cranberries
1 1/2 cups pomegranate juice
1/2 cup maple syrup
3 tsp Suncore Foods® Fuchsia Hibiscus Supercolor Powder
1 tsp agar agar powder
1. Preheat oven to 180 celsius. Grease a tart pan (8-9”). Set aside. In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded (add a little more maple syrup if needed) Firmly press into bottom and up the sides of tart tin. Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling.
2. In a saucepan add cranberries and pomegranate juice and bring to a boil in a saucepan, stirring occasionally. Reduce heat and simmer, until the cranberries have burst and mixture slightly thickened. strain mixture through a fine-mesh sieve into a bowl, discarding cranberry skins and seeds.
3. Pour the mixture back to the saucepan, add maple syrup and bring to the boil, then whisk in Hibiscus flower powder and agar agar powder. Whisk until dissolved. Pour mixture to the cooler tart. Refrigerate for 4 hours or until solid.