This Chocolate Pomegranate Tart is a sweet and tangy delight! The rich chocolate filling pairs wonderfully with the fresh bursts of pomegranate seeds on top, making it a showstopper.
What I love most is how pretty it looks with those shiny red jewels! It’s a fun dessert to whip up and impress your friends. Plus, who can resist chocolate? 🍫❤️
Key Ingredients & Substitutions
All-purpose flour: This is essential for the tart crust. If you want a gluten-free option, try using almond flour or a gluten-free flour blend. Just keep in mind that the texture may vary slightly.
Unsalted butter: Cold butter helps create a flaky crust. You can substitute with coconut oil for a dairy-free version, but make sure it’s solid and not melted.
Pomegranate seeds: Fresh pomegranates add a lovely tang and crunch. If they’re out of season, you can use raspberries or chopped strawberries as a substitute, but the tartness will differ.
Bittersweet chocolate: I love using bittersweet chocolate for a rich flavor. If it’s unavailable, semisweet chocolate works too — just be aware it may taste sweeter. Dark chocolate also makes a great choice for a deeper flavor!
How Can You Perfectly Make the Ganache?
The ganache is what makes this tart special, so let’s ensure it’s perfect! Start by finely chopping your chocolate so it melts evenly. Heat the cream until just simmering — avoid boiling it to keep the texture smooth. After pouring the hot cream over the chocolate, be patient for those 2 minutes before stirring. This gentle approach helps achieve that silky consistency.
- Make sure to mix slowly and gently until everything is completely melted together.
- If the ganache seems too thick, you can warm it slightly while stirring to get the right texture.
Follow these tips, and you’ll have a luscious chocolate ganache that sets beautifully in the tart!
Chocolate Pomegranate Tart
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 2 tbsp ice cold water
For the Chocolate Ganache Filling:
- 8 oz bittersweet or semisweet chocolate, finely chopped
- 3/4 cup heavy cream
- 2 tbsp unsalted butter (for ganache)
- 1/2 tsp vanilla extract
For Topping:
- Seeds of 1 large pomegranate (about 1/2 to 3/4 cup)
- Optional: Shaved chocolate or chocolate curls for garnish
How Much Time Will You Need?
This delightful tart takes about 30 minutes of prep time and 30 minutes for baking. After that, you’ll need around 2 hours for it to chill and set properly in the fridge. So, the total time from start to finish is about 3 hours, but most of that is just letting it chill while you wait!
Step-by-Step Instructions:
1. Prepare the Tart Crust:
Start by mixing the all-purpose flour, sugar, and salt in a food processor. Pulse a few times to blend them together. Next, add the cold butter pieces and pulse until the mixture looks like coarse crumbs. Then, mix in the egg yolk and ice-cold water. Pulse until the dough just begins to come together. Turn the dough onto a lightly floured surface, knead it gently to form a ball, and flatten it into a disc. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
2. Bake the Crust:
Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface so it fits into a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim off any excess. Prick the bottom with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment and bake for another 8-10 minutes until it’s lightly golden. Set your crust aside to cool.
3. Make the Chocolate Ganache Filling:
In a heatproof bowl, place your chopped chocolate. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer — don’t let it boil. Pour the hot cream over the chocolate and let it sit for 2 minutes without stirring. Then, stir gently until the mixture is smooth, and all the chocolate has melted. Finally, stir in the butter and vanilla extract until everything is fully incorporated.
4. Assemble the Tart:
Carefully pour the chocolate ganache into the cooled tart shell, smoothing the top with a spatula. Allow the tart to sit at room temperature for about 20 minutes. Then, move it to the refrigerator to chill and set for about 2 hours. This will give you that wonderful firm texture!
5. Add the Pomegranate Topping:
Once the ganache is set, it’s time to add the beautiful pomegranate seeds. Sprinkle them evenly over the top of the tart. If you’d like, you can also add some chocolate shavings or curls for that extra touch!
6. Serve:
When you’re ready to serve, gently remove the tart from the pan and transfer it to a serving plate. Slice it with a sharp knife, and enjoy the luxurious chocolate with the refreshing burst of pomegranate — it’s the perfect festive dessert that everyone will love!
Enjoy your delicious Chocolate Pomegranate Tart! It’s a delightful combination of rich chocolate and fresh pomegranate tanginess — perfect for any occasion!
Can I Use a Different Type of Fruit for Topping?
Absolutely! While pomegranate seeds add a lovely tartness and crunch, you can use fresh raspberries, strawberries, or even blueberries as alternatives. Keep in mind that flavor profiles will change slightly, but they will still taste delicious!
How Do I Store Leftover Tart?
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. If you want to keep the pomegranate seeds fresh, consider storing them separately and adding them right before serving.
Can I Make This Tart Dairy-Free?
Yes! To make it dairy-free, substitute the unsalted butter with coconut oil or a dairy-free butter alternative, and use a dairy-free chocolate option for the ganache. Adjust the cream by using coconut cream or almond milk for a similar consistency.
Is It Possible to Make the Tart Crust Ahead of Time?
Yes, you can prepare the tart crust and store it in the refrigerator for up to 2 days before baking. Just make sure it’s wrapped tightly in plastic wrap or stored in an airtight container to prevent it from drying out!
