Rejoice! This Pomegranate & Dark Chocolate Tart is the combination you’ve been waiting for -sweet, tart and bright all at once, with a heavenly feel at your first bite. From the crunchy crust, to the creamy filling and the juicy topping, this is a real favorite to share with family and friends. And, to make things even more interesting, a gooey pomegranate curd is hidden inside the darling chocolate ganache, lying in wait to surprise you with its brightness. Sure, pomegranates make you work for it, but it’s so worth it.
1 cup all-purpose flour
1/2 cup almond flour
1/4 cup cocoa powder, unsweetened
1/4 cup coconut sugar
6 tbsp butter
1 egg, beaten
1/4 tsp salt
1 tbsp almond milk
2 cups pomegranate juice (fresh squeezed from two large pomegranates or store bought unsweetened)
1/3 cup sugar
1/3 cup pomegranate molasses
1/4 cup pomegranate juice
2 tbsp flour
1 egg, beaten
1/2 cup heavy cream
1/4 cup pomegranate molasses (leftovers)
1/2 + 1/3 cup dark chocolate chips
1/2 + 1/3 cup white chocolate chips
1. In a large bowl, mix together the flour, almond flour, cocoa powder and coconut sugar.
2. Using a grater, grate cold butter on the top of the flour mix. Working quickly, using your fingers, break the butter into flour until the mixture looks like wet sand.
3. Add the beaten egg, salt and almond milk and work the dough.
4. Knead a bit until the dough is completely smooth and slightly tacky to the touch. Form a ball, place it in between two sheets of parchment and flatten it. First with your hands, then with the help of a rolling pin, shape the dough into a thin round to fit your pie dish.
5. Place the dough in a pie dish, then refrigerate it for at least 1 hour. If you don’t want to wait that long, just leave it in the freezer for 10 minutes, the time to prepare the rest of the tart.
6. Ten minutes before the crust is ready to be baked, preheat your oven to 350F (175C).
7. Bake the chocolate crust for 25 minutes.
8. In a small, uncovered saucepan, heat pomegranate juice. and sugar on medium high until the sugar has dissolved and the juice simmers.
9. Reduce heat just enough to maintain a simmer.
10. Simmer for about 20-40 minutes, or until the juice has a syrupy consistency.
11. Place pomegranate molasses and pomegranate juice in a saucepan over a medium heat, and bring to a simmer.
12. Remove from the heat.
13. Add the flour to a small fine-mesh strainer and sift it over the saucepan, stirring constantly using a whisk.
14. Add the beaten egg. Over the heat on low, keep stirring for a minute until the mixture becomes thick and silky-smooth.
15. Place the pomegranate curd directly into the baked chocolate crust and let it cool down.
16. Place heavy cream and 1/4 cup pomegranate molasses leftovers into a small saucepan over medium heat. Bring it to a simmer.
17. Meanwhile, place the dark and white chocolate chips into a mixing bowl (preferably in stainless-steel).
18. Pour the hot heavy cream mix over the chocolate. Combine well using a spatula.
19. Place the chocolate ganache in the fridge for 1 or 2 hours to set. You can always leave it for about 10 to 15 minutes in the freezer if you have room.
20. Ten minutes before whisking the ganache, place your wire whip into the freezer. We want it to be ice cold.
21. Whip up the chilled ganache on high speed until it doubles in volume and forms fluffy picks (about 3 to 4 minutes).
22. Wait for the crust and pomegranate curd to be at room temperature before adding the chocolate ganache on top.
23. Garnish with fresh cherries, blueberries, raspberries, pomegranate arils and mint leaves.
24. Can be stored in the fridge before serving or even for a few days if you still have leftovers.
Cheers Xx
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This looks so scrumptious! It’s perfect for this holiday season! Thank you for posting the recipe.
So glad to hear that you love this recipe! Thank you