I had some pomegranates laying around in the fridge since forever, and no time to bake something with them. But the moment has come; dressed in a grey shirt (definitely not white) and armed with a knife, I began cutting the pomegranates. I don’t know why, but everytime I work with this fruits everything looks like a crime scene; the red splash gets on walls, clothes, knife… you can’t hide it. Muhaha.
This recipe combines the sweetness of the vanilla with the sourness of the pomegranate in a way you’ll never forget. I mean, what’s better than a little contrast in your life?
I baked the tartlets forms 3 days ahead of making the cream and I kept writing in my planner that I need to *finish the dessert*, but that didn’t happen; I simply had to much work to do and I couldn’t find the time to just go in the kitchen and do it. Or I was too lazy to go to the supermarket and buy milk and eggs. But when I finally did it, the stars aligned; the vanilla cream came out so smooth! The thing is you don’t have to overfill the tarts, or else the glaze will drip off the cakes (completely). That happened to me. Finished them in the morning, when I took the pictures, served them at evening – they where left with a halo of pink glaze.
I very much enjoyed this dessert as it remembered me of the tarts I used to get when I was little from the city’s bakery; little did I know that one day I will be able to make them myself. If you try them out, feel free to use any kind of fruits you like: berries, strawberries or kiwis; just enjoy!
The lazy bakes 