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Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust

Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust is a stunning gluten-free dessert that combines the tartness of fresh pomegranates with fragrant hibiscus and zesty lemon. Encased in a crunchy almond flour crust, this vibrant treat not only dazzles the eyes but also delights the palate with each bite. Perfect for special occasions or simply to enjoy at home, this tart is sure to impress your guests and leave them wanting more.

  • Total Time: 45 minutes
  • Yield: Serves 8

Ingredients

Scale
  • 1 ½ cups almond flour
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 2 cups pomegranate seeds
  • 2 tbsp hibiscus powder
  • 2 tbsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a tart pan with coconut oil.
  2. In a bowl, combine almond flour and melted coconut oil until crumbly. Mix in maple syrup and form into a dough. Press evenly into the tart pan.
  3. In another bowl, mix pomegranate seeds, hibiscus powder, lemon juice, and additional maple syrup until well combined.
  4. Pour the filling into the prepared crust and spread evenly.
  5. Bake for 25-30 minutes or until edges are golden brown. Allow cooling at room temperature before chilling for at least one hour.
  6. Serve topped with extra pomegranate seeds for garnish.
  • Author: Laura Lopez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten-Free

Nutrition

  • Serving Size: 1 slice (92g)
  • Calories: 231
  • Sugar: 10g
  • Sodium: 10mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Feel free to experiment with other fruits like berries or mango for flavor variations. For added texture, sprinkle nuts or spices like cinnamon on top before serving.