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    Home / Desserts / Pies & Tarts
    4.8 from 9 reviews

    Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free}

    By Alanna Taylor-Tobin on Dec 17, 2017 (updated Nov 23, 2022) / 20 Comments Jump to Recipe

    Creamy pomegranate curd kissed with hibiscus and lemon and blanketed in whipped cream and fresh pomegranate arils, all wrapped up in a buttery almond flour crust = gluten-free pomegranate tart bliss.

    delicious Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free}

    This pomegranate curd tart has the tangy, rich filling of a French lemon curd tart, but it gets a crimson hue and big flavor from fresh pomegranate juice. Hibiscus keeps the tart looking bright, and its tart, floral flavor pairs beautifully with the other flavors. Baked into a crispy, buttery gluten-free tart crust, it makes a holiday-worthy dessert that looks harder to make than it actually is.

    Here's how this tart came to be.

    Sometimes my best ideas show up while I'm focusing on something else, like washing dishes, taking a dance class, or even sleeping. And sometimes my worst ideas show up then.

    That was the case for this pomegranate tart, which popped into my head while I kicked, twirled, and swiveled in salsa class last weekend. My thought process went something like, "5-6-7-8, kick ball change... I'll make the grapefruit tart from my book, but with lemon and pomegranate juice... And a 1-2-3-4, pivot step kick step.... It'll be vibrant red and beautiful. Shoulder shimmy, booty shake... Why has no one done this already? Swivel swivel turn 2-3... I'm a pastry genius! OMG dizzy, can't breathe..."

    sliced Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free}

    Later that night, I watched with dismay as the vermillion pomegranate juice I whisked into a mixture of sugar and eggs went from bright red to unappetizing mauve before my perplexed eyes. I realized then that the lack of crimson pomegranate tarts on the internet was not a measure of my creativity; something chemical must happen between the eggs and the pomegranate to turn it such a revolting color. How many bakers before me must have fallen victim to this phenomenon?

    Mad scientist-like and channeling Sarah's way with hibiscus, I measured hibiscus blossoms into a coffee grinder with a bit of extra sugar, ground them finely, and stirred them into the curd. It *mostly* did the trick of returning some of the crimson hue to the filling.

    two slices Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free}

    Full disclusure: this pomegranate tart isn't *quite* so vibrant red IRL as in these photos; a bit of photo editing trickery is partially to thank. It is burgundy enough, however, to look appealing, especially when blanketed in a swoop of whipped cream and a mess of crunchy pomegranate arils. Once you take a bite of bright filling, buttery crust, and crunchy fresh pomegranate arils, you'll forget the ever so slightly dull hue of its insides.

    close up of Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free}

    Softly set tangy pomegranate curd caresses a shortbread cookie-like crust made with a trio of alternative flours – almond, oat, and sweet rice. Pomegranate, hibiscus, and lemon's sweet-tart flavors meld together seamlessly. The whole thing tastes like a creamy lemon tart punched up with flowers and fruit and buttery shortbread. And don't skip the pomegranate arils on top – they add a clean brightness and crunchy taste that turns the delicious factor up to 11.

    a slice of Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free}

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free}
    4.78 from 9 reviews

    Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free}

    Print Recipe Pin Recipe
    Creamy pomegranate curd kissed with hibiscus and lemon and blanketed in whipped cream and fresh pomegranate arils, all wrapped up in a buttery almond flour crust = gluten-free pomegranate tart bliss.
    Alanna Taylor-Tobin
    Prep Time: 40 minutes minutes
    Cook Time: 40 minutes minutes
    Chilling time: 30 minutes minutes
    Total: 1 hour hour 50 minutes minutes
    Servings: 8 to ten servings, one 9-inch tart

    Ingredients

    Crust:

    • 1 gluten-free tart crust

    Filling:

    • 8 tbsp (113 g) cool, unsalted butter, in ½-inch dice
    • 1 ½ teaspoons hibiscus powder (or 2 tablespoons lightly crushed hibiscus blossoms, or 1 tablespoon hibiscus tea from about 3 tea bags)
    • 1 cup (200 g) organic granulated cane sugar
    • zest of 1 large lemon
    • 3 large eggs
    • 2 large egg yolks
    • 1 cup fresh, strained pomegranate juice (find it at farmers markets or make your own)
    • 1/3 cup fresh, strained lemon juice

    Finishing:

    • Unsweetened whipped cream (or a mix of cream and crème fraiche)
    • Arils from 1 large pomegranate
    • Powdered hibiscus (optional)
    • Thinly sliced lemon rounds
    Prevent your screen from going dark

    Instructions

    Make the crust:

    • Make and shape the tart crust as directed.
    • Place the tart pan on a rimmed baking sheet and bake until golden all over, 20-30 minutes. Remove the crust from the oven and, while it’s still hot, press the sides and bottom firmly with the back of a spoon; this will help it hold together when cool. Keep warm.

    Meanwhile, make the filling:

    • Lower the oven temperature to 325ºF.
    • Place the butter in a heatproof bowl or large measuring cup, place a fine-mesh strainer over the top, and set aside. If using hibiscus blossoms or tea, place in a coffee grinder with about a third of the sugar and grind to a fine powder. (You can skip this step if using hibiscus powder.)
    • In a medium, heavy-bottomed saucepan, whisk together the hibiscus, sugar, lemon zest, eggs and egg yolks to combine. Whisk in the pomegranate and lemon juices. Place the pot over medium-low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens enough to coat the back of a wooden spoon and reaches 170ºF on an instant-read thermometer, 5–10 minutes. As you stir, be sure to scrape the entire bottom and corners of the pan, so that the mixture heats as evenly as possible. It will start out thick and cloudy from the undissolved sugar, then will turn thin and translucent, and finally begin to thicken and turn cloudy again as the eggs cook. If the mixture starts to curdle or bubble, immediately remove from the heat and proceed to the next step.
    • Immediately pour the curd through the strainer and into the bowl of butter to stop the cooking. Whisk gently to incorporate the butter. Pour the cooked curd over the warm, baked crust. Bake the tart at 325ºF until the sides are barely puffed and the center wobbles like firm Jell-O when you give it a gentle shake, 20–30 minutes. It should not be wet or watery looking (underbaked), nor should it be puffed in the center or cracking (overbaked), but a few small bubbles popping around the sides are perfect. Remove the tart from the oven and let cool for about 30 minutes, then chill until firm, 2–3 hours or overnight.
    • Remove the tart pan sides by placing the tart atop a large can or small, inverted bowl and gently easing the sides from the tart. Chill the tart until firm, at least 2 hours and up to 1 day. Cut into wedges and serve, topping each slice with a spoonful of whipped cream, a good sprinkle of pomegranate arils, and a lemon slice and pinch of hibiscus powder if desired. The tart is best within the first 2 days of baking when the crust is firm, but keeps well, refrigerated airtight, for up to 3 days.

    Notes

    Be sure to use fresh pomegranate juice in this tart for the best flavor and color. You can find fresh pomegranate juice at farmers markets and some health food stores through the fall and early winter, or you can make your own from fresh pomegranate arils.
    Without the hibiscus, the curd turns a rather unappealing mauve color, and it brightens up the flavor too, so don’t leave it out. You should be able to find hibiscus tea bags at any supermarket, or look for loose hibiscus blossoms or powder in bulk at health food stores or specialty herb shops; I get mine at Rainbow Grocery Co-Op in San Francisco.
    Top slices of tart with softly whipped cream and plenty of fresh pomegranate arils.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 457kcalCarbohydrates: 53gProtein: 6gFat: 27gSaturated Fat: 14gCholesterol: 163mgSodium: 105mgPotassium: 148mgFiber: 2gSugar: 36gVitamin A: 770IUVitamin C: 5mgCalcium: 43mgIron: 1.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free} before cream topping

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    Reader Interactions

    Comments

      4.78 from 9 votes (8 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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    1. Lili @ Travelling oven says

      December 18, 2017 at 6:26 am

      Oh wow, this must be the most beautiful tart I have ever seen!!! So so gorgeous and I'm sure very delicious too, wish I had a slice of it now in front of me! <3 Your photos are always beautiful!!

      Reply
      • Alanna says

        December 18, 2017 at 10:02 pm

        Aw thank you Lili - you're the sweetest! <3

        Reply
      • Amber says

        November 24, 2024 at 10:13 pm

        Hi Alanna, this looks so pretty, I’m going to make it for thanksgiving! I want to make sure I’m understanding correctly that I take the loose tea out of the tea bags and mix that into the recipe, not steeped tea? I found a Hibiscus tea by traditional medicinal, and although it’s about 75% hibiscus there is also blackberry leaf and lemongrass leaf in it. Will that be ok?

        Reply
        • Alanna Taylor-Tobin says

          November 25, 2024 at 9:24 am

          Hi Amber,

          Oh thank you! This tart would be such a fun and unique addition to a holiday spread. I hope it's a hit!

          When I made this, I had loose hibiscus, so I added it to the curd mixture and it infused into the curd while it cooked, which worked well. Then the hibiscus got strained out when I put the curd through a fine mesh strainer after it cooked (which I do anyway to remove any chunky eggy bits so the filling is perfectly smooth). I think that method should work well with the tea that you have if you open up the bags and add them directly to the curd, like you said. The only caveat being that if the tea is finely ground, it may leave behind some dust in the curd. I don't think this would effect the flavor or look at all. But if you want to avoid this, you could sift the tea through a strainer and leave behind the dusty bits, just adding what's left in the strainer to the curd. It's mostly for color anyway, but it adds some bright zippy notes too! I think the blackberry leaf and lemongrass will be fine (and that blend sounds delicious, I need to try it!) Please come back and let me know how it turns out!

          xo,
          A

          Reply
    2. Lisa says

      December 18, 2017 at 9:20 am

      Now I know why you asked me if I thought about recipe development when we're exercising!! This tart is so beautiful, Alanna.

      Reply
    3. Sabrina says

      December 18, 2017 at 2:14 pm

      Gorgeous and great flavor combination!

      Reply
    4. Pauline says

      December 18, 2017 at 6:15 pm

      This looks like a beautiful and delicious tart, a wonderful photo. Could I use Wild Hibiscus re Rosellas for this, mostly used for jams or teas. Pauline

      Reply
      • Alanna says

        December 18, 2017 at 10:08 pm

        Hm, I'm not familiar with those products so I'm not sure!

        Reply
    5. Laura | Tutti Dolci says

      December 19, 2017 at 8:06 pm

      So stunning, this is such a beautiful tart for the holidays!

      Reply
      • Alanna says

        January 11, 2018 at 1:00 am

        Aw thank you Laura! <3

        Reply
    6. Gah gay says

      January 12, 2018 at 10:29 am

      Good and eye pleasing

      Reply
    7. Daria says

      February 03, 2018 at 1:01 pm

      This was so beautiful and delicious that I’m making it a second time! Thank you for turning me on to baking. It’s now one of my favorite hobbies.

      Reply
      • Alanna says

        February 03, 2018 at 10:33 pm

        Aw thanks for trying the recipe, Daria, and for the sweetest note! <3

        Reply
    8. Corey says

      November 19, 2018 at 6:53 am

      Not sure what part of the country has pomegranates, let alone fresh pomegranate juice at their farmers' markets, but it sure isn't my little corner of Ohio. Would store bought juice like Pom work?

      Reply
      • Alanna says

        November 25, 2018 at 10:01 am

        Come to California! ;) If you can't find fresh pomegranates or their arils (we get them at my Whole Foods) you can definitely try Pom! You may want to reduce the sugar a touch and add extra lemon juice to brighten the flavor. Please let me know how you like it!

        Reply
    9. saltandserenity says

      November 22, 2018 at 5:30 pm

      The use of hibiscus with pomegranate is genius. I just dumped 2 batches of pomegranate curd because they were a disgusting colour.
      I want to use the pomegranate curd to fill donuts. Can you use it in this application. I see you baked your curd in the oven.

      Reply
      • Alanna says

        November 25, 2018 at 9:54 am

        Pomegranate curd-filled doughnuts sound divine! Since the curd is fully cooked on the stove, you could absolutely chill it and use it like this. Please let me know how it goes!

        Reply
    10. Anita Sabados says

      March 14, 2019 at 3:36 am

      I usually use arrowroot powder in my baking whenever if calls for tapioca flour. Will it work interchangeably in this recipe for curd too?

      Reply
    11. Vanessa says

      December 28, 2021 at 2:21 pm

      This tart was gorgeous and soooo delicious! Tart, sweet, bright, deep and luxurious all at the same time. If you make your own pomegranate juice, allow for the extra time both in terms of prep, doing and cleaning up afterwards. We made it for Solstice/holidays and it was so festive and just perfect! Would definitely make again in a second.

      Reply
      • Alanna says

        December 31, 2021 at 3:33 pm

        I'm so glad you all loved the tart! But I'm so sorry about the pomegranate juicing adventure. Please let me know if you find an easier method and I'll link to it here. I usually get fresh pomegranate juice from the farmer's market or my co-op and take the easy way out!

        Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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