Description
This decadent Chocolate Pomegranate Tart combines a rich, cocoa-infused crust with a smooth, luscious dark chocolate filling, topped with vibrant, juicy pomegranate seeds and fresh mint for a refreshing contrast. Perfect for special occasions or a luxurious dessert treat.
Ingredients
Scale
For the Tart Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ½ cup cold unsalted butter, cubed
- 1 egg yolk
- 2-4 tablespoons ice water
For the Chocolate Filling:
- 8 ounces dark chocolate, chopped
- 1 cup heavy whipping cream
- 2 large eggs
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Pomegranate Topping:
- 1 large pomegranate, seeds removed
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the Tart Crust: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, and powdered sugar. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to blend it into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg yolk and then gradually add 2 to 4 tablespoons of ice water, just enough to bring the dough together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven and Roll Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough out into a circle slightly larger than your tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the bottom of the crust with a fork to prevent bubbling.
- Bake the Tart Crust: Line the crust with parchment paper and fill with pie weights or dried beans to blind bake. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes or until the crust is set. Remove from oven and let cool slightly.
- Prepare the Chocolate Filling: In a medium saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth and melted. In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract. Slowly whisk the egg mixture into the chocolate mixture until fully combined.
- Fill and Bake the Tart: Pour the chocolate filling into the baked tart shell. Return the tart to the oven and bake at 325°F (163°C) for 20-25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from oven and cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
- Add Pomegranate Topping and Garnish: Once the tart is fully chilled and set, remove it from the refrigerator. Scatter the fresh pomegranate seeds evenly over the top of the tart. Garnish with fresh mint leaves if desired for a pop of color and freshness. Serve chilled or at room temperature.
Notes
- For an extra crispy crust, chill the dough well before rolling and baking.
- Use good quality dark chocolate for a rich and intense flavor.
- To easily remove pomegranate seeds, cut the pomegranate in half and tap the back with a spoon over a bowl.
- The tart can be made a day ahead and kept refrigerated.
