Chocolate Pomegranate Tart Recipe
Introduction
This Chocolate Pomegranate Tart combines rich, silky chocolate with the bright, juicy burst of pomegranate seeds for a delightful flavor contrast. The crumbly chocolate cookie crust adds a satisfying texture that complements every bite. It’s an elegant yet simple dessert perfect for any occasion.
Ingredients
- 20 Chocolate Sandwich Cookies
- 1/4 cup Unsalted Butter, melted
- 1/2 teaspoon Ground Cinnamon
- 9 ounces Semi-Sweet Baking Chocolate
- 1 teaspoon Pure Vanilla Extract
- 1/3 cup Powdered Confectioners Sugar
- 2/3 cup Heavy Cream
- 3 tablespoons Unsalted Butter
- 1/4 teaspoon Pink Himalayan Sea Salt
- 3/4 cup Pomegranate Seeds
Instructions
- Step 1: Place the chocolate sandwich cookies and melted unsalted butter into a food processor. Pulse until you achieve fine crumbs.
- Step 2: Press the cookie crumb mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Freeze while preparing the filling.
- Step 3: In a large heat-safe bowl, combine the semi-sweet baking chocolate, vanilla extract, and ground cinnamon. Set aside.
- Step 4: In a small saucepan, heat the powdered sugar, heavy cream, and unsalted butter over medium heat until just beginning to simmer, without boiling. Remove from heat immediately.
- Step 5: Pour the hot cream mixture over the chocolate mixture. Cover with a clean kitchen towel and let sit for 2 minutes.
- Step 6: Add the pink Himalayan sea salt and whisk until the chocolate is completely melted and the mixture is smooth. Pour the filling into the prepared crust.
- Step 7: Smooth the filling with a spatula and sprinkle the pomegranate seeds evenly on top. Refrigerate for about 4 hours until set. Slice and serve chilled.
Tips & Variations
- For a nutty twist, sprinkle chopped toasted pistachios along with the pomegranate seeds before chilling.
- Use regular sea salt if pink Himalayan sea salt is unavailable; it won’t affect the flavor dramatically.
- To make the crust extra crunchy, bake the pressed cookie mixture at 350°F (175°C) for 8-10 minutes before freezing.
- Substitute the pomegranate seeds with fresh raspberries or chopped candied orange peel for a different fruity contrast.
Storage
Store the tart covered in the refrigerator for up to 3 days. To reheat slightly, let it sit at room temperature for 10-15 minutes for a softer texture, but it is traditionally served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of chocolate?
Yes, you can substitute semi-sweet baking chocolate with dark or milk chocolate according to your taste preference, but the sweetness and texture may vary slightly.
How do I remove the tart from the pan without breaking it?
Use a tart pan with a removable bottom and gently push up from the bottom once the tart is fully set and chilled. Running a thin knife around the edge can help loosen the crust before removal.
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Chocolate Pomegranate Tart Recipe
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This decadent Chocolate Pomegranate Tart combines a rich, semi-sweet chocolate filling infused with cinnamon and vanilla atop a crisp chocolate cookie crust, finished with vibrant, juicy pomegranate seeds for a burst of freshness. Perfect for special occasions or a sophisticated dessert treat.
Ingredients
Crust
- 20 Chocolate Sandwich Cookies
- 1/4 cup Unsalted Butter, melted
- 1/2 teaspoon Ground Cinnamon
Filling
- 9 ounces Semi-Sweet Baking Chocolate
- 1 teaspoon Pure Vanilla Extract
- 1/3 cup Powdered Confectioners Sugar
- 2/3 cup Heavy Cream
- 3 tablespoons Unsalted Butter
- 1/4 teaspoon Pink Himalayan Sea Salt
Topping
- 3/4 cup Pomegranate Seeds
Instructions
- Prepare the crust: Into a food processor, combine the chocolate sandwich cookies and melted unsalted butter; pulse until fine crumbs form.
- Form the tart shell: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the pan in the freezer to chill while preparing the filling.
- Combine dry chocolate mixture: In a large heat-safe bowl, place the semi-sweet baking chocolate pieces, pure vanilla extract, and ground cinnamon. Set aside.
- Heat cream mixture: In a small saucepan, combine powdered confectioners sugar, heavy cream, and unsalted butter. Heat over medium heat until the mixture just begins to simmer, careful not to let it boil, then remove it from the heat.
- Incorporate hot cream into chocolate: Pour the hot cream mixture over the chocolate-cinnamon mixture. Cover the bowl with a clean kitchen towel and let it rest for 2 minutes to soften the chocolate.
- Whisk until smooth: Add the pink Himalayan sea salt to the bowl. Whisk the mixture thoroughly until the chocolate is completely melted and smooth.
- Fill the tart shell: Pour the silky chocolate filling into the prepared tart crust. Use a spatula to smooth the surface evenly.
- Add pomegranate topping: Scatter the pomegranate seeds evenly over the chocolate filling.
- Chill and set: Refrigerate the tart for at least 4 hours, or until the filling is firm and set.
- Serve and store: Slice the tart and serve chilled. Store any leftovers tightly covered in the refrigerator.
Notes
- Ensure the cream mixture does not boil to prevent separation.
- Use a tart pan with a removable bottom to easily release the tart without damage.
- For a deeper chocolate flavor, use a higher quality semi-sweet chocolate with at least 60% cocoa.
- The tart can be refrigerated for up to 3 days.
- Pomegranate seeds add a fresh, tart contrast but can be substituted with fresh raspberries if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Chocolate Pomegranate Tart, Chocolate Tart, Pomegranate Dessert, Semi-Sweet Chocolate Tart, Easy Tart Recipe, No-Bake Tart
