Pomegranate Orange Tart With Pistachio Shortbread Crust

OMG this is so good. From Cooking Light magazine. It looks harder to make than it really is, and it is worth the effort. The "prep time" is for the time it takes for the filling to set.

• Ready In: 4 hrs
• Serves: 8

Ingredients

• 1⁄4 cup  minced dry roasted unsalted pistachios
• 1  cup all-purpose flour
• 1⁄4 cup powdered sugar
• 1⁄4 teaspoon salt
• 5  tablespoons  chilled butter, cut into small pieces
• 2  tablespoons canola oil
•  cooking spray, with flour
• 1⁄2 cup blueberries (fresh or frozen or thawed)
• 2  cups pomegranate juice
• 1⁄3 cup granulated sugar
• 3  tablespoons cornstarch
• 2  large  egg yolks
• 1  teaspoon  grated  orange rind
• 3  large  egg whites
• 1⁄2 teaspoon vanilla extract
• 1⁄4 teaspoon cream of tartar
• 1⁄8 teaspoon salt
• 3⁄4 cup granulated sugar
• 1⁄3 cup water
• 1⁄2 cup  pomegranate arils

Directions

1. Preheat oven to 350.
2. Place pistachios in a food processor. Process until almost ground. Add flour, powdered sugar and 1/4 teaspoon salt to processor. Pulse to combine. Add butter. Drizzle with oil. Pulse until mixture resembles coarse meal. It will be slightly "sandy".
3. Press mixture into bottom and up sides of a 9 inch removable bottom tart pan coated with baking spray. Bake at 350 degrees for 25 to 30 minutes or until golden. Cool completely.
4. Place blueberries in a medium saucepan. Mash with a potato masher. Add juice, 1/3 cup sugar, and cornstarch, stirring with a whisk. Bring to a low boil over medium high heat, stirring frequently. Reduce heat; simmer 1 minute or until thickened, stirring constantly.
5. Place egg yolks in a medium bowl. Add 1/2 cup hot juice mixture to yolks, stirring with a whisk. Pour egg mixture into pan, bring to a boil over medium low heat. Cook 1 minute or until bubbly and thick, stirring constantly.
6. Remove from heat. Strain through a sieve into a bowl. Stir in rind.
7. Place bowl in a larger ice-filled bowl for 20 minutes or until cooled, stirring occasionally. Pour mixture into crust. Cover and chill 3 hours or until set.
8. Place egg whites in a large bowl. Add vanilla, cream of tartar, and 1/8 teaspoons salt. Beat with mixer at high speed until soft peaks form.
9. Combine 3/4 cup sugar and 1/3 cup water in a saucepan. Bring to a boil. Cook, without stirring, until a candy thermometer registers 250.
10. Gradually pour hot sugar syrup in a thin stream over egg whites, beating a medium-low speed, then at high speed until stiff peaks form.
11. Spread meringue over tart. Garnish with pomegranate arils.