Pom Pom Bars
Source: Jennifer Kenny Nguyen, Native Baking Company
This recipe was demonstrated for CUESA’s Market to Table program on October 3, 2015.
Makes 16 bars
2 ounces powdered sugar
7 ounces all-purpose flour
1 ounce cocoa powder
6 ounces unsalted butter, softened
6 whole eggs
1 egg yolk
2¼ ounces all-purpose flour
14¼ ounces sugar
3½ ounces lemon juice
5¼ ounces pomegranate juice
3½ ounces pomegranate seeds
4½ ounces dark chocolate
3 ounces butter
1 teaspoon honey
Preheat the oven to 350°F. Spray a 9×13-inch pan with cooking spray, then line with parchment paper, allowing for a 2-inch overhang. Set aside.
For the crust: Sift together the powdered sugar, flour, and cocoa powder into the bowl of a stand mixer. Add the butter and mix on low until a dough forms. Press the dough into the bottom and up the sides of the prepared pan. Line the crust with another piece of parchment, allowing for the same overhang, and fill with pie weights. Bake for 30 minutes. Allow to cool for ten minutes, then remove the pie weights and top parchment. Return to the oven and bake for another 10-15 minutes, or until brown. Reduce temperature to 300°F.
For the filling: Lightly beat the eggs and yolk with salt, just to break up the yolks, and set aside. Sift the flour and sugar into a large bowl. Add the lemon juice and whisk until smooth. Whisk in the pomegranate juice, then the eggs. Strain the mixture through a chinois into a pitcher. Return the crust to the oven. Pour the custard directly into the crust. Sprinkle evenly with pomegranate seeds. Bake until the edges are set and the center is just a bit jiggly, about 20-30 minutes. Cool down, then freeze for 2 hours, or until firm.
For the glaze: Melt the chocolate and butter in a heatproof bowl over simmering water. Remove from the heat and stir in the honey. Pour the glaze over the firm filling and smooth with a spatula. Refrigerate at least 4 hours before cutting.
To unmold, pull on the parchment overhang and remove from the pan. Dip your knife in hot water and then dry it on a towel before trimming the edges and cutting into 2 by 3-inch bars. Keep refrigerated.
Photo by Megan Liamos.