Pomegranate And Almond Tartlets Recipe

Posted on


Photo: Pomegranate and almond tartlets recipe
Photography by Steve Brown & Chris Court

Delicious Lebanese Recipes –  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Pomegranate and almond tartlets Recipe. Enjoy cooking quick & easy meals and learn how to make Pomegranate and almond tartlets.

These low-fat and diabetes-friendly tarts are a simple solution to dessert tonight.

To Prep 0:15
To Cook    0:10


5 sheets filo pastry (Antoniou brand)
20g (1 tbs) reduced-fat dairy spread (Devondale brand), melted
45g (about 12) toscani almond Tuscan biscotti (Ital brand), finely chopped
2 tbs flaked almonds
100g rosewater-flavoured Turkish delight, cut into 1cm cubes
1/2 tsp ground cinnamon
250ml (1 cup) no-fat vanilla custard (Pauls brand)
1 (about 185g) pomegranate, halved, seeds removed and separated


Step 1 Preheat panggangan to 190°C. Place eight 2cm-deep, 8cm (top measurement) fluted tart tins with removable bases on a large baking tray.

Step 2 Lay filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted spread. Top with another filo sheet and brush with spread. Continue layering with remaining filo sheets and spread (brush top layer).

Step 3 Use a 10cm-diameter round pastry cutter to cut 8 discs from the filo stack. Place discs, brushed-side down, into tart tins, easing filo into the sides of the tins. Combine biscotti and almonds in a bowl. Spoon mixture evenly among tartlet cases and top with Turkish delight.

Step 4 Bake in preheated panggangan for 8 minutes or until pastry is golden. Remove from oven. Set aside for 30 minutes to cool.

Step 5 Sprinkle tartlets with cinnamon. Pour custard among tartlets and sprinkle with pomegranate seeds to serve.


Energy 665kJ
Fat saturated 1.00g
Fat Total 4.50g
Carbohydrate sugars –
Carbohydrate Total 26.00g
Dietary Fibre 2.50g
Protein 4.00g
Cholesterol –
Sodium –

Australian Good Taste – May 2005 , Page 98
Recipe by Emma Braz, Sarah Hobbs & Jan Purser

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *