Pomegranate Crostatine with Gluten-free Crust
35 Minutes • Servings: About 6
These Pomegranate Crostatine are a festive, jewel-toned twist on the classic Italian crostata. The crust is made with our certified organic and gluten-free Vava Vanilla Dilettoso mix, which gives it a naturally buttery, delicate crumb perfect for creating that iconic Italian tart shell. The filling is a silky pomegranate curd with a vibrant ruby color that looks stunning in photos and feels beautifully celebratory for the holiday season. Each mini crostatina delivers the perfect balance of sweet vanilla, delicate citrus, and bright pomegranate acidity. It’s simple to prepare but looks incredibly refined, making it ideal for holiday gatherings, gifting, and Instagram-ready dessert content. This is the kind of recipe you’d find in a modern Italian pasticceria: elegant, seasonal, and irresistibly pretty.
What you need
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How to do it
- PREHEAT the oven to 350°F (175°C).
- MIX Vava Vanilla mix with egg and cold butter using your hands until it forms a soft dough. Add 1 tbsp cold milk only if needed.
- PRESS the dough into mini tart pans or a 6–8 cup muffin tin, forming even crusts.
- PRICK the bottoms with a fork and BAKE for 10–13 minutes or until lightly golden.
- While the crust bakes, WHISK pomegranate juice, egg yolk, lemon juice, sugar, and cornstarch in a small saucepan.
- HEAT over medium, whisking constantly until the curd thickens (about 3–4 minutes).
- REMOVE from heat and STIR in the butter to make it silky.
- SPOON the warm curd into the baked tart shells.
- CHILL for 20–30 minutes until set.
- TOP with pomegranate arils and a dust of powdered sugar before serving.
Did you make it?
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Did you know?
In Italy, crostata dates back to the 15th century, and each region has its own version — from jam crostate in Tuscany to ricotta crostate in Sicily. This pomegranate version is a modern, festive twist inspired by southern Italian winter fruits.
