Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust
Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust is a visually stunning gluten-free dessert that marries the tartness of fresh pomegranate seeds with the floral notes of hibiscus. Encased in a delicate almond flour crust, this vibrant tart bursts with flavor and color, making it an ideal centerpiece for any gathering. Each slice offers a refreshing taste experience that will leave your guests asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-free
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut oil (melted)
- ¼ cup maple syrup
- 1 cup pomegranate seeds (fresh)
- 1 cup brewed hibiscus tea (from dried flowers or tea bags)
- 2 tbsp lemon juice (freshly squeezed)
- Additional maple syrup (to taste)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch tart pan.
- In a bowl, mix almond flour, melted coconut oil, and maple syrup until crumbly. Press firmly into the tart pan and bake for 10-12 minutes until golden brown.
- Steep hibiscus tea in hot water for five minutes. In another bowl, combine pomegranate seeds, lemon juice, steeped tea, and extra maple syrup if desired.
- Pour filling into the cooled crust and spread evenly. Bake for an additional 15-20 minutes until set.
- Cool at room temperature before slicing. Enjoy chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 45mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg