1. Prepare the Tart Shell

The tart shell is the foundation of this dessert, so we need to make sure it’s crisp and buttery.

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C).

2. Make the Dough: In a large mixing bowl, combine the all-purpose flour and powdered sugar. Cut the softened butter into small pieces and add it to the flour mixture. Use your fingers or a pastry blender to mix it until the dough resembles coarse crumbs. Add the egg yolk and mix it in until the dough begins to come together. Gradually add cold water, one tablespoon at a time, until the dough is soft but not sticky.

3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps it firm up and makes it easier to roll out.

4. Roll Out and Bake: After chilling, roll the dough out on a floured surface to about ¼-inch thickness. Carefully transfer it into a tart pan, pressing the dough into the bottom and sides. Use a fork to prick the bottom of the shell to prevent air bubbles during baking. Bake for 15-20 minutes or until lightly golden. Remove from the oven and allow the tart shell to cool.

2. Make the Orange Curd

Now it’s time for the flavorful orange curd that will form the main filling of the tart.

1. Mix Ingredients: In a saucepan, combine the fresh orange juice, orange zest, granulated sugar, and eggs. Whisk the ingredients until smooth and well incorporated.

2. Cook the Curd: Place the saucepan over medium heat and cook the mixture, stirring constantly. It should thicken after about 10 minutes. Be sure to stir continuously to avoid the eggs curdling. Once the curd has thickened to a custard-like consistency, remove it from the heat.

3. Finish the Curd: Add the unsalted butter to the curd and stir until fully melted and smooth. Allow the curd to cool slightly, then pour it into the cooled tart shell. Place the tart in the refrigerator and allow the curd to set for about 2 hours.

3. Prepare the Pomegranate Meringue

The final step is to prepare the pomegranate meringue, which adds the finishing touch to the tart.

1. Whip the Egg Whites: In a clean bowl, whip the egg whites with a hand mixer or stand mixer on medium speed until they become frothy. Add the cream of tartar and continue whipping until soft peaks form.

2. Add Sugar: Gradually add the granulated sugar, a tablespoon at a time, while continuing to whip. Once all the sugar is added, increase the speed to high and continue whipping until stiff peaks form.

3. Add Pomegranate Juice: Gently fold in the pomegranate juice and cornstarch until well combined and the meringue becomes a smooth, glossy texture.

4. Finish the Tart

1. Pipe the Meringue: Once the orange curd has fully set, spread or pipe the pomegranate meringue over the curd. Be generous with the meringue, creating a beautiful, fluffy topping.

2. Toast the Meringue: Use a kitchen torch to lightly toast the meringue until golden brown. Alternatively, you can place the tart under a broiler for a few minutes, but be sure to watch it carefully to avoid burning.

3. Serve: Allow the tart to cool slightly before slicing and serving. Garnish with pomegranate seeds for a stunning finish.