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Pomegranate chocolate tart

I adore this tart when I’m craving a chocolate dessert. The chocolate pastry shell holds a pomegranate jelly layer hidden under a silky chocolate ganache. The sprinkling of fresh pomegranate seeds on top tantalizingly hints at the hidden layer underneath.

SERVES
10
 TO
12

Ingredients

Crust:

  • 1/2 cup (115 grams) unsalted butter
  • 1/2 cup (65 grams) icing sugar, sifted
  • 3 large egg yolks
  • 1 cup (130 grams) cake and pastry flour
  • 1/3 cup (40 grams) cocoa powder
  • 1/2 teaspoon fine sea salt

Pomegranate jelly:

  • 1/2 cup (125 milliliters) pomegranate juice
  • 2/3 cup (140 grams) granulated sugar
  • 1/3 cup (80 milliliters) white corn syrup
  • 3 tablespoons (45 milliliters) liquid pectin

Chocolate ganache and assembly:

  • 120 grams bittersweet couverture/baking chocolate, chopped
  • 1/4 cup (60 milliliters) whipping cream
  • 1/4 cup (60 grams) unsalted butter, cut into pieces
  • 2 tablespoons (25 grams) granulated sugar
  • 1/4 cup (60 milliliters) pomegranate juice, at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • Fresh pomegranate seeds and chopped pistachios, for garnish

Directions

  1. For the crust, beat the butter and icing sugar in a large mixing bowl with electric beaters, in the bowl of a stand mixer fitted with the paddle attachment or by hand until fluffy. Beat in the egg yolks one at a time, beating well after each addition (scraping down the bowl if needed).
  2. Sift in the flour, cocoa powder and salt. Mix on low speed until combined (the dough will be very soft). Scrape the dough onto a piece of plastic wrap, cover and press into a disc. Chill for at least two hours before rolling.
  3. Have ready a 23 centimeter fluted tart pan with a removable bottom. Knead the dough once or twice on a lightly floured work surface to soften it, then roll it out to a circle just under six millimeters thick.
  4. Lift the dough carefully into the tart pan, pressing it into the corners and trimming away any excess. Dock the pastry with a fork (to prevent air bubbles) and chill the tart shell, uncovered, for at least 20 minutes.
  5. Preheat the oven to 350°F (180°C). Place the chilled tart shell on a baking tray and bake for about 18 minutes, until the pastry has an even, dull finish. Let cool completely in the pan on a wire rack while you prepare the pomegranate jelly.
  6. For the pomegranate jelly, place the pomegranate juice, sugar and corn syrup in a medium saucepan and whisk together. Bring the mixture to a full boil over high heat (this takes about a minute) and then reduce the heat to medium-high to prevent boiling over. Cook, stirring occasionally, until it reaches 225°F (107°C) on a candy thermometer, about three minutes. Remove from the heat and immediately whisk in the pectin. Pour into the cooled tart shell right away and let cool at room temperature to set, about one hour.
  7. For the chocolate ganache, preheat the oven to 325°F (160°C). Place the chopped chocolate in a heatproof bowl.
  8. Place the cream and butter in a small saucepan over medium heat and bring to just below a simmer. When the cream starts to boil, remove it from the heat and pour it over the chocolate. Let sit for about 30 seconds and then whisk until the chocolate is fully melted and the ganache is smooth. Vigorously whisk in the sugar and the pomegranate juice, followed by the egg and vanilla.
  9. Pour the ganache over the jelly layer and bake for ten minutes (the filling will still be jiggly). Let cool in the pan on a wire rack to room temperature and then chill, uncovered, for at least two hours to set the ganache.
  10. Sprinkle the top of the tart with pomegranate seeds and chopped pistachios before serving.

Make Ahead Tip - You can store the baked tart in the fridge, uncovered, for up to three days. Once it’s been sliced, cover it to prevent the cut edges from drying out. Or to save time, make the pastry dough ahead of time, wrap it in plastic and freeze for up to three months. Thaw overnight in the fridge before rolling.

Holiday Hint - Not fond of pomegranate, or don’t have access to it? This tart is delectable with the same quantities of strained raspberry purée in place of the pomegranate juice in the jelly, and coffee in place of the juice in the ganache. Top it with fresh raspberries, and you’ve got another holiday-happy treat.

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