Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust
Indulge in a vibrant Pomegranate Tart that combines sweet-tart pomegranate arils and aromatic hibiscus, all nestled in a gluten-free almond flour crust. Zesty lemon adds a refreshing kick to this visually stunning dessert, perfect for any occasion. Whether you’re hosting a gathering or treating yourself, this tart is sure to impress with its delightful flavor and beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-free
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup melted coconut oil
- 1 large egg (or 1 tbsp flaxseed meal + 2.5 tbsp water for vegan)
- 2 cups pomegranate arils
- 2 tbsp dried hibiscus flowers
- Zest and juice of 1 lemon
- ¼ cup honey or maple syrup
Instructions
- Preheat oven to 350°F (175°C). Grease a tart pan with coconut oil.
- In a mixing bowl, combine almond flour, melted coconut oil, and egg. Mix until a sticky dough forms; press into the tart pan.
- Bake crust for 15-20 minutes until golden brown. Allow to cool slightly.
- Prepare filling by combining pomegranate arils, steeped dried hibiscus flowers, lemon juice, zest, and honey/maple syrup in a bowl.
- Pour the filling into the cooled crust and spread evenly.
- Chill in the refrigerator for at least an hour before serving. Garnish with extra pomegranate arils if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg