Pomegranate Meringue Rose Tart

This dessert was an exercise in persistence and patience. First it began with the quest for rose water. Later we discovered a local Mediterranean eatery sells the heavenly scented liquid, after a Amazon.com purchase had been completed. Then it was the never ending search for the correct "high-quality white chocolate." Many e-mails went back and forth among us trying to determine if baking white chocolate was correct, if white chocolate chips for cookies would work, and if any local candy stores had what was required. In the end another Amazon.com purchase was placed.

Then the day of the dinner Tara woke (I would say "early" but she is always up before dawn) and began by making the crust, letting it rest and hour, rolling it out, letting it rest, baking it, letting it cool....etc. It was an all-day affair. In the end a very pretty but overly sweet tart. Next time leave the sugar out of the meringue and up the rose water to 1/4 tsp. and enjoy with a nice cup of tea.

Pomegranate Meringue Rose Tart

FOR THE CRUST:

3/4 cup pistachios

1/4 cup sugar

1 1/2 cups flour

1 stick unsalted butter, cubed and chilled

1 egg yolk

1/4 cup cold water

FOR THE GANACHE:

12 oz. high-quality white chocolate, finely chopped

1/2 cup orange juice

1/8 tsp. rose water

FOR THE MERINGUE:

1 cup sugar

1/2 cup pomegranate juice

1 tsp. cornstarch

1/2 tsp. cream of tartar

4 egg whites

20 drops red food coloring (optional)

Make the crust:

1. Combine pistachios and sugar in food processor and process until finely chopped.
2. Add flour and process to combine.
3. Add butter and pulse until no large chunks remain.
4. Add egg yolk and water and mix just until combined.
5. Transfer to counter and knead into a disk.
6. Wrap in plastic wrap and refrigerate for 1 hour.
7. On a floured counter, roll dough to 1/8" thick.
8. Line a 9" tart pan with dough.
9. Prick with fork over the bottom and refrigerate for 1 hour.
10. Heat oven to 375°.
11. Bake for 20 minutes and then let cool to room temperature.

Make the Ganache:

1. Place chocolate in a medium bowl and set a fine strainer over bowl.
2. Heat juice in a small saucepan over medium-high heat until it begins to simmer.
3. Remove from heat and pour through strainer into bowl with chocolate; let sit for 1 minute.
4. Using a rubber spatula, slowly stir rose water into mixture until smooth.
5. Pour ganache into cooled crust and let cool completely.

Make the meringue:

1. Place the sugar and juice in a small saucepan and bring to a boil with a candy thermometer.
2. Place cornstarch, cream of tartar, and egg whites in a stand mixer with a whisk and beat to soft peaks.
3. When syrup reaches 250°, pour into a glass measuring cup, and then slowly stream into the beating egg whites until all is added; add food coloring, if you like.
4. Continue beating until glossy, stiff peaks form.
5. Immediately pipe or cover the pie with the meringue.
6. Chill until meringue is firm.
7. Use a blowtorch or the broiler to brown the meringue.