Valentine Chocolate Pomegranate Tart (Printable)
A luscious chocolate tart featuring silky ganache and fresh pomegranate arils. Ideal for a romantic occasion or special dessert.
# What You Need:
→ Tart Crust
01 - 1 ¼ cups all-purpose flour
02 - ¼ cup unsweetened cocoa powder
03 - ½ cup unsalted butter, cold and cubed
04 - ⅓ cup powdered sugar
05 - ¼ teaspoon salt
06 - 1 large egg yolk
07 - 2 to 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 - ¾ cup pomegranate arils
13 - 1 tablespoon honey or pomegranate molasses (optional, for drizzling)
14 - Flaky sea salt, for garnish (optional)
# How To Make It:
01 - Preheat your oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom, preparing it for the crust.
02 - In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, powdered sugar, and salt until well combined. Add the cold, cubed unsalted butter and cut it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
03 - Incorporate the large egg yolk and 2 tablespoons of cold water into the crumb mixture. Mix just until the dough comes together, adding the extra tablespoon of water only if needed to achieve a cohesive dough.
04 - Evenly press the prepared dough into the bottom and up the sides of the tart pan. Prick the entire base thoroughly with a fork to prevent bubbling during baking. Chill the formed crust in the refrigerator for 15 minutes.
05 - Bake the chilled tart crust for 15 minutes, or until it appears set and slightly firm to the touch. Once baked, remove from oven and allow it to cool completely on a wire rack before proceeding.
06 - Place the finely chopped bittersweet or semisweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, being careful not to bring it to a rolling boil. Pour the hot cream over the chopped chocolate, let it sit undisturbed for 2 minutes to soften the chocolate, then stir gently until the chocolate is completely melted and the mixture is smooth.
07 - Stir in the softened unsalted butter and pure vanilla extract into the chocolate mixture until the ganache is thoroughly combined, glossy, and uniform in texture.
08 - Pour the prepared ganache into the cooled tart shell, gently smoothing the top surface with a spatula if necessary. Refrigerate the tart for at least 2 hours, or until the ganache is completely set and firm.
09 - Just before serving, elegantly scatter the pomegranate arils evenly over the set ganache. If desired, drizzle with a touch of honey or pomegranate molasses and sprinkle lightly with flaky sea salt for enhanced flavor and presentation. Slice and serve the tart chilled.
# Expert Suggestions:
01 -
- You'll feel incredibly fancy presenting this, even though it's surprisingly straightforward to assemble.
- The rich, bittersweet chocolate ganache paired with the tart burst of pomegranate is a flavor combination that will truly sing.
02 -
- Never overmix your tart dough; it can lead to a tough crust, and we're aiming for tender perfection here.
- Using good quality chocolate for the ganache truly elevates the flavor, making all the difference in the final taste.
03 -
- For immaculately clean slices, run your knife under hot water and wipe it dry between each cut.
- This tart can be assembled and chilled up to two days in advance, making it a perfect make-ahead dessert for entertaining.