70g cane sugar
40ml seed oil
Zest of 1 lemon
50g potato starch
25g Mulino Marello fine corn flour for desserts
75g Mulino Marello brown rice flour
For the chocolate ganache:
200ml whipping cream
120g dark chocolate
For the pomegranate sauce
3 pomegranates
2 sheets of gelatin
To decorate
pomegranate seeds
White chocolate
Start preparing the shortcrust pastry by working the egg with
sugar.
Add the oil, lemon zest, starch and the two flours.
Knead with your hands until you obtain a dough
smooth and homogeneous.
Roll out the pastry to a thickness of about ½ cm on a sheet of paper
baking paper and transfer it into the tart mold with removable base.
Trim the excess edges and prick the base with a fork.
Cook in a static oven at 180° for about 15 – 20 minutes.
Remove from the oven and let cool completely.
In the meantime, prepare the ganache. Pour into a saucepan
the cream and heat it over medium heat (it must not boil).
When it is hot, turn off the heat and immerse the chocolate pieces in it, stirring well until it melts completely.
Then pour the ganache into the shortcrust pastry shell and place everything in the refrigerator for at least an hour.
For the pomegranate sauce:
Soak the gelatine in cold water.
Obtain the juice of the three pomegranates and pour it into a saucepan and heat it over medium heat. Turn off the heat, immerse the gelatine sheets and stir until they dissolve. Then pour the pomegranate sauce over the chocolate ganache and place the tart in the refrigerator again for at least two hours to let everything solidify well.
Decorate with pomegranate seeds and red-streaked white chocolate leaves with pomegranate juice.
Recipe created by Visconti Silvia
https://www.instagram.com/pasticcerando_senza_glutine/
www.pasticcerandosenzaglutine.com
