Chocolate Pomegranate Tart

© 2013 REMCooks.com
© 2013 REMCooks.com

More pomegranates. They are such pretty little food jewels and, if you didn’t know, they go very nicely with chocolate, like this Chocolate Pomegranate Tart. Absolutely delicious and beautiful to look at if I do say so myself. 🙂

We are so enjoying the bounty of our fall pomegranate harvest and dessert is another fabulous way to use them. There really isn’t much of a story behind this posts as it comes from The Pastry Affair. I found the recipe on Pinterest sometime last winter after we had eaten the few pomegranates we were able to harvest. I knew when I saw it I wanted to give it a try and set it aside waiting for this fall’s pomegranate harvest hoping we would have enough. Boy have we. 🙂 So, once we began to harvest these fiery, little red gems, I had to make this tart. I finally got the opportunity this past Sunday and I’m sure glad I made it. Although my technique is a little different, we get to the same place, i.e. a wonderfully decadent tart. The almond crust beautifully compliments the rich, deep, chocolate flavored filling which is brightened up by the pomegranate glaze and arils that sit atop the tart like little rubies sparkling in the sun. This is a dessert that is fit for a King but one you will want to enjoy all by yourself or in my case, with the Baby Lady. It is sinfully delicious, hard to share and well worth your time and effort to make while you can buy pomegranates at the market. It won’t disappoint and, like me, you will be glad you made it. Guaranteed, if you can bring yourself to share this with company they will ooh and ahhh over this both when they look at it and while they are eating it. Because we’re not sharing you need to make your own; so, this is what we did.

Ingredients *

For the Almond Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup sliced, skinless, blanched almonds
  • 1/4 tsp salt
  • 2 Tbsp granulated sugar
  • 8 Tbsp cold butter, cubed
  • 1 large egg
  • 2 Tbsp ice water

For The Chocolate Filling

  • 12 ounces semisweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 large eggs
  • 3 Tbsp granulated sugar
  • 1 Tbsp all-purpose flour
  • 1/4 tsp salt

For the Pomegranate Glaze

  • 2 cups pomegranate juice
  • 3 Tbsp granulated sugar
  • Fresh pomegranate arils, for garnish
© 2013 REMCooks.com
© 2013 REMCooks.com

Instruction

For the Almond Crust

In a food processor, add the flour,

© 2013 REMCooks.com
© 2013 REMCooks.com

salt

© 2013 REMCooks.com
© 2013 REMCooks.com

sugar

© 2013 REMCooks.com
© 2013 REMCooks.com

and cubed butter

© 2013 REMCooks.com
© 2013 REMCooks.com

Process until the dough resembles coarse sand. Then add the sliced almonds.

© 2013 REMCooks.com
© 2013 REMCooks.com

Pulse the mixture because you want pieces of almond for texture as well as flavor.

Now, add the ice water to the cold egg and beat lightly.

© 2013 REMCooks.com
© 2013 REMCooks.com

Add the mix of egg and water to the dough

© 2013 REMCooks.com
© 2013 REMCooks.com

Using your hands, mix until the dough comes together and Press dough into a tart pan, taking care to keep the dough an even thickness. Stab the bottom several times with a fork so the dough will bake evenly in the oven. Refrigerate dough for 30 minutes to firm up. Sadly, it is very difficult to take photos and make dough simultaneously. Baby Lady was busy and I temporarily lost my photographer. 😮 So, my apologies for no almond crust shots. This, however, is how it looks when it is finished and after I washed my hands. 🙂

© 2013 REMCooks.com
© 2013 REMCooks.com

Preheat oven to 350 degrees F and place the crust in the oven

© 2013 REMCooks.com
© 2013 REMCooks.com

Bake the tart shell for 15 minutes, or until it is lightly colored and the shell feels dry to the touch.

© 2013 REMCooks.com
© 2013 REMCooks.com

For the Chocolate Filling

Now, while the tart crust is baking, make the chocolate filling. Start by adding the chocolate

© 2013 REMCooks.com
© 2013 REMCooks.com

and heavy cream to a double boiler.

© 2013 REMCooks.com
© 2013 REMCooks.com

Place over medium heat and melt the chocolate, stirring constantly. Once melted and smooth, remove from the heat. Mix in the eggs,

© 2013 REMCooks.com
© 2013 REMCooks.com

sugar,

© 2013 REMCooks.com
© 2013 REMCooks.com

flour, and salt into a small mixing bowl or cup.

© 2013 REMCooks.com
© 2013 REMCooks.com

Add to the chocolate cream mix and stir to incorporate.

© 2013 REMCooks.com
© 2013 REMCooks.com

Pour chocolate mixture into pre-baked tart crust

© 2013 REMCooks.com
© 2013 REMCooks.com

Place back into the oven and bake for an additional 30 minutes.

© 2013 REMCooks.com
© 2013 REMCooks.com

After 30 minutes remove from oven and allow to cool fully.

© 2013 REMCooks.com
© 2013 REMCooks.com

For the Pomegranate Glaze

While the tart is baking, make the pomegranate glaze. Add the pomegranate juice

© 2013 REMCooks.com
© 2013 REMCooks.com

and sugar to a medium sauce pot.

© 2013 REMCooks.com
© 2013 REMCooks.com

Bring to a boil, reduce to a rapid simmer and reduce the liquid until you have 1/2 cup remaining. It will be a very thick, viscous glaze. Allow it to cool.

To Finish

Pour glaze over the top of the filling and spread it smoothly and evenly across the surface into the corners

© 2013 REMCooks.com
© 2013 REMCooks.com

Sprinkle arils over the top and refrigerate.

© 2013 REMCooks.com
© 2013 REMCooks.com

To Serve

Slice a piece of tart

© 2013 REMCooks.com
© 2013 REMCooks.com

Place on a plate and enjoy! You can serve with whipped cream if you wish but we liked it fine, as-is.

© 2013 REMCooks.com
© 2013 REMCooks.com

NOTES * the ingredient list is for a 9 x 9 square tart pan or a 10 inch round tart pan.

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36 thoughts on “Chocolate Pomegranate Tart”

  1. This looks amazing! I really like the almond crust, which I will definitely try to use for other types of tart as well. I also like the rest of the recipe so this is something I’ll definitely have to try. Looks like my friend Marjolein is baking this on Friday, so looking forward to hear what she thinks 🙂
    I know what you mean about dirty hands and taking pictures — that’s why my camera is so dirty 😉

    1. Thanks, Stefan. The crust is very flavorful although it’s not a flaky crust but is more crumbly. The flavors of the tart go together so well but it is exceptionally rich. A little sliver is enough for most people. I hope Marjolein likes it. I actually thought about putting some ancho chile powder or paste in the chocolate filling. It would add depth and another layer of flavor. Because this was my first time to make this recipe I felt it more prudent to try it the way it was and modify it on the second attempt. I may also modify the crust to a hazelnut crust which would go well with the chocolate, too.

  2. You’ve outdone yourselves, Richard! This is some dessert! Love an almond-flavored anything but here, in the crust, it would compliment the chocolate so well and the aroma of both must be so enticing. Add the pomegranate and this is one impressive dish to set before guests!

    1. Thanks, John. It really is a wonderful dessert although I must admit I had a slice for breakfast this morning. 😀 Like I said, it’s sinfully delicious. 😉 You should try this as it isn’t very difficult to make. It just takes a little time.

    1. Bah, slip of the hand. However, I got introduced to dark chocolate covered pomegranate seeds earlier this year that came from Costco. Oh my gosh, they were heavenly. I can see this tart would be Over the Top! Kudos!

    1. Thanks, Karen. It would be the perfect Holiday dessert but I doubt seriously we will have any pomegranates left by that time. Of course, they will still be available at the store but then if I served it during the holidays I would have to share. 😉

    1. Thanks, Camilla. We, too, prefer the savory side but the sweet side wins over periodically and this is one beautifully delicious dessert. You definitely should give it a try. I promise, you won’t want to share. 😉

    1. Hi, Andreea. Thanks for the nice compliment. 🙂 I didn’t use the fresh pomegranates for the juice but used POM instead. It takes a lot of pomegranates (6 – 8) to get 2 cups of juice. After the pilfering neighbor appeared again, however, we took all of the fruit off the tree and made Pomegranate Molasses with some of them. We now have 4 lbs of arils. 🙂 Of course, we now need to make things with them. Got any suggestions???

    1. Hi, Meggie. 🙂 Thanks for the very nice compliment. The pouring shots are a lot of fun and the tart tastes better than it looks. If you can get some pomegranates in Sweeden, you definitely need to give this a try.

  3. Richard, I find I need to complain. No, it’s not the numerous and excellent pouring shots (particularly the egg). It’s the whole concept. I LOVE it but I am trying to get my sweet tooth under control as it is causing me some difficulties in the gym and out on the bike.

    This is not making things easy. Beautiful presentation and I imagine, delicious to boot.
    Best,
    Conor

    1. I truly understand and appreciate your complaint. The only way I grow nowadays is round. 😮 I must confess, however, I thoroughly enjoyed subjecting myself to this tart and it was gone within a week. 😀

  4. Delicious tart and beautiful gems of pomenganate. I love how they look like ruby flecks amongst the sultry layer of chocolate! In fact, it’s one of the loveliest things to enjoy when season fruit is really prolific. Hope you and Baby Lady are enjoying the change of seasons!

    1. Hi, Alice. Sorry I missed your comment. The change of seasons was very interesting this year. We had a major ice storm in early December that shut DFW down for 4 days and gave us freezing temps for 8 days. Inasmuch as we hardly ever have serious winter weather, we don’t have much in the way of snow moving equipment. So, when we do get ice and snow it can be very crippling. Hope all is well down under and that you had a wonderful Holiday Season.

      1. Likewise Richard! I often dream of snow but (not the chaos) that often comes with it. I’ve loved all the delicious snaps of your holiday feasting on Facebook. Being in 23-38C we often enjoy the ole Aussie BBQ at this time of the season. Enjoy nonetheless!

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