Pomegranate Chocolate Tart

This tart was quite simple to make but packed a lot of juicy flavor.
Plus the glossy top makes it look so fancy!

Pomegranate Chocolate Tart:
Recipe from here

Tart Shell:
1 1/4 cup flour
1/2 cup almonds
1/4 tsp salt
2 tbs sugar
8 tbs butter; cubed
1 egg
2 tbs ice water

1   in a food processor mix flour, almonds, salt and sugar together
     until combined and almonds are in small pieces
2   then beat in the butter
3   mix in the egg and 1 tbs ice water
4   if the dough is still too dry add in the other tbs ice water
5   wrap dough in plastic wrap and refrigerate for 30 minutes
6   preheat oven to 350 degrees F and grease tart tin
7   press dough into tart tin and up sides, cover with parchment paper
     and poke a bottom with a fork a few times
8   add in pie weights (or coins or dried beans) and bake for 15 minutes

Chocolate Filling:
12 oz semisweet chocolate chips
1 cup heavy cream
2 eggs
3 tbs sugar
1 tbs flour
1/4 tsp salt

1   place chocolate chips and heavy cream in a pot and then over a double broiler
     (or place the pot in a saucepan with water in it)
2   melt the chocolate in the cream and stir often
3   then remove from heat and mix in eggs, sugar, flour and salt
4   pour filling into tart shell and bake for 30 minutes

Pomegranate Glaze:
2 cups pomegranate juice
3 tbs sugar
pomegranate seeds for garnish

1   in a saucepan heat juice and sugar over medium heat
2   simmer for 15-20 minutes (juice should thicken to about 1/2 cup)
3   remove from heat and let sit for a few minutes
4   then pour over tart
5   top with pomegranate seeds

(I stored mine in the fridge for about a week-partially eaten of course)

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