Valentine Chocolate Pomegranate Tart (Print Version)
Indulge in a romantic dessert with silky chocolate ganache and vibrant pomegranate arils. Ideal for a special occasion.
# What You Need:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/3 cup powdered sugar
05 - 1/4 teaspoon salt
06 - 1 large egg yolk
07 - 2–3 tablespoons cold water
→ Chocolate Ganache Filling
08 - 7 ounces bittersweet or semisweet chocolate, finely chopped
09 - 1 cup heavy cream
10 - 2 tablespoons unsalted butter, softened
11 - 1 teaspoon pure vanilla extract
→ Topping
12 - 3/4 cup pomegranate arils
13 - 1 tablespoon honey or pomegranate molasses (optional, for drizzling)
14 - Flaky sea salt, for garnish (optional)
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom.
02 - In a mixing bowl, whisk together all-purpose flour, cocoa powder, powdered sugar, and salt. Add the cold, cubed butter and rub it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
03 - Incorporate the egg yolk and 2 tablespoons of cold water into the crumb mixture. Mix until the dough just comes together, adding the extra tablespoon of water if needed to achieve a cohesive dough.
04 - Press the prepared dough evenly into the bottom and up the sides of the greased tart pan. Prick the base of the dough liberally with a fork. Chill the dough in the refrigerator for 15 minutes.
05 - Bake the chilled tart crust for 15 minutes, or until it is set and slightly firm. Allow the baked crust to cool completely on a wire rack before proceeding.
06 - For the ganache, place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer (do not allow it to boil). Pour the hot cream over the chopped chocolate, let it sit undisturbed for 2 minutes, then stir thoroughly until the chocolate is fully melted and the mixture is smooth.
07 - Stir in the softened butter and pure vanilla extract into the chocolate mixture until the ganache is glossy and well combined.
08 - Pour the finished ganache into the cooled tart shell, spreading it evenly to smooth the top surface. Refrigerate the tart for at least 2 hours, or until the ganache is completely set.
09 - Just before serving, scatter the pomegranate arils evenly over the set ganache. If desired, drizzle with honey or pomegranate molasses and sprinkle with flaky sea salt.
10 - Slice the chilled tart into portions and serve for optimal enjoyment.
# Expert Tips:
01 -
- It looks incredibly sophisticated, but I promise you, it's far simpler to make than anyone will guess.
- The deep, rich chocolate ganache paired with the bright, juicy burst of pomegranate is an absolutely divine combination that will have everyone asking for the recipe.
02 -
- One essential lesson I learned the hard way: never overwork the tart dough, or you'll end up with a tough, less-than-flaky crust.
- A game-changing discovery was always chilling the crust before baking; it significantly helps prevent shrinkage and keeps those lovely edges intact.
03 -
- Always opt for high-quality chocolate for your ganache; it's the star of the show and truly makes all the difference in flavor and texture.
- To achieve that picture-perfect slice, run a sharp knife under hot water, wipe it dry, and then make your cut; repeat for each slice.