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Pomegranate Chocolate Tart

by Cook | Taste | Live on November 30, 2014, 10 comments

A three-hour flight and three overweight suitcases. These were enough for my final moving (at least I hope it’s the final one). For the third year in a row I had to move during October. First it was to UK, then Germany and now back to Greece. It seems that October is my favorite moving month.

Pomegranate Chocolate Tart

Even though I am back in Athens for a couple of weeks now, I hadn’t written anything about it here. I don’t know, maybe it’s just the fact that when you actually write about something, then it becomes official, a reality.

Pomegranate Chocolate Tart

I wrote above about my three suitcases, but did you really think that there were only three?? I didn’t mention that I brought things back everytime that I came back for a short trip during summer. I guess that most of you have moved at least once in your life.. imagine that you had to do it by airplane, with all these weight and size restriction. A total mess.

Pomegranate Chocolate Tart

This is the first post that was prepared, baked, photographed and written in Greece. All the props, appliances, hand mixers, spatulas that left behind while I was away, were now standing in front of me. I couldn’t decide which ones to use. I had missed them all, I wanted to use them all. Even the ice-cream maker was out of the cupboard that day. Eventually I didn’t use my lovely ice cream maker, as I only made a tart. Small individual tarts.

Pomegranate Chocolate Tart

A simple, yet so delicious chocolate tart. A crisp, biscuit-like crust, a rich and luscious chocolate filling with refreshing, sweet pomegranate seeds on top. This deep and bright red color makes these seeds look like small gems.

I just love this tart. Three different textures and flavors that compensate each other perfectly.

Pomegranate Chocolate Tart

 

Pomegranate Dark Chocolate Tart
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 tartlets
 
Ingredients
  • **For the Crust**
  • 110 g butter, plus extra for greasing
  • 100 g icing sugar
  • 225 g plain flour, sieved
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 2 tbsp cold milk
  • **For the Filling**
  • 240 g 65% cocoa cook's chocolate, broken into small pieces
  • 250 ml double cream
  • 50 ml whole milk
  • 3 tsp honey
  • 50 g unsalted butter, softened
  • a pinch of salt
  • the seeds from two pomegranates
Instructions
  1. To make the crust: Using a food processor, cream the butter and sugar together. Add the egg and whiz for thirty seconds. Add the flour, vanilla extract, a pinch of salt and little splashes of milk and process until just combined. Do not knead or overwork the dough, otherwise you will end up with a tough pastry.
  2. Form a disc with the dough, wrap it in plastic wrap and chill for two hours.
  3. Preheat the oven to 180°C/356°F. Lightly grease 8 fluted loose-bottomed tart tins. Roll out the pastry as thinly as possible on a floured work surface and cut out 8 small discs. Line the tins with the pastry, allowing it to overhang the edges, then prick with a fork and rest for fifteen minutes in the fridge.
  4. Line the tarts (bottom and sides) with baking paper, then fill with rice or dried beans.
  5. Bake the tart cases (baking paper and rice in place) for 10 minutes, then remove baking paper and rice and cook for another 5 minutes.
  6. Remove from the oven and let cool. Once cool enough to handle, remove tart cases from the tin and let it rest on a wire rack.
  7. To make the filling: Place chopped chocolate into a medium bowl. In a small saucepan, bring cream and milk to a simmer over medium heat. As soon as the mixture boils up, remove from heat and pour over chocolate. Add the honey and let rest for 1 minute.
  8. Whisk everything together, starting in the center and working your way out. Whisk until all the chocolate is melted and thoroughly combined.
  9. Immediately add butter, and stir until you have a smooth and shiny ganache.
  10. Pour into the tart shells and leave at room temperature for 2 hours to set.
  11. Sprinkle with the pomegranate seeds and serve.

 

Recipe slightly adapted from Jamie Oliver (tart crustchocolate filling)


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10 thoughts on “Pomegranate Chocolate Tart

  1. Καλώς ήρθες πίσω, λοιπόν! Σου εύχομαι όλα να πάνε καλά και να στεριώσεις αυτή τη φορά. Βλέπω ότι επέστρεψες ορεξάτη και δημιουργική. Τα ταρτάκια σου με τη μπισκοτένια ζύμη και τη σοκολατένια γέμιση φαίνονται υπέροχα και πεντανόστιμα. Λατρεύω οτιδήποτε περιέχει μπισκότο ή σοκολάτα ή ακόμα καλύτερα και τα δύο μαζί!
    Φιλιά πολλά!

    • Νανά! Ευχαριστώ!
      Ε μετά το μικρό μου τουρ στην ξενιτιά είπα να επιστρέψω.
      Μπισκότο και σοκολάτα είναι δίδυμο αχτύπητο και πολύ απολαυστικό!

  2. Καλώς όρισες πίσω Εύη και εύχομαι καλή προσαρμογή και όλα καλά!
    3 μετακομίσεις λοιπόν :)
    Η φωτογράφιση μου αρέσει πάρα πολύ! Πολύ προσεγμένη και όμορφη.
    Και η τάρτα σου μου αρέσει πολύ επίσης. Κομψή και με γιορτινό αέρα νομίζω!
    Έχω βρει μια παρόμοια συνταγή και την έχω στη σειρά να δοκιμαστεί :)
    Φιλιά

  3. Καλώς ήρθες στα πάτρια εδάφη Εύη! Πολύ αφιλόξενα τα τελευταία χρόνια αυτά τα “εδάφη”, ελπίζω να οπλίστηκες με υπομονή και αντοχή!
    Εξαιρετικά τα ταρτάκια σου, δυναμικό ξεκίνημα βλέπω και μου αρέσει πολύ.
    Φιλιά

  4. Εξαιρετικές φωτογραφίες και πολύ ωραίο το ρόδι για στολισμό τάρτας ! Άψογο αισθητικά blog !!!!

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