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Chocolate Pomegranate Tart

Chocolate Pomegranate Tart

December is riddled with dinner parties and friend and family get-togethers. While I love a good reason to eat great food and spend time with loved ones, there is always pressure on me to bring a fabulous dessert. Truth be told, the largest contributor to the pressure is myself. I want to find a way to outdo myself, to wow the guests with unexpected flavor combinations or an elaborate dish. The baker inside me wants to be a bit of a show-off. However, as time has shown me again and again, the pressure I place on myself to perform tends to backfire.

For Thanksgiving a couple years ago, I created a wonderful caramel pumpkin bread pudding. It took me two attempts to get it right, once because I burned the pudding in the oven and the second because I burned the caramel on the stove. Pressure, it seems, brings about rookie mistakes. One year I attempted to create a meringue cake to share with you on my blog's first birthday. A year and a half later, I haven't recovered from the misfortune that happened in my kitchen (contrary to what my mother may believe, I'm still not ready to discuss it).

Chocolate Pomegranate Tart Chocolate Pomegranate Tart

This year, I've decided to learn from my past mistakes. While I can't erase the small part of me that wants to create brilliant, impressive desserts, I want to avoid disaster, disappointment, and rushing to the grocery store to grab more ingredients an hour before the event takes place (no one needs that kind of stress). This year, I am planning ahead. It seem like an obvious decision, but I've always been a last minute kind of girl, making the desserts the day or morning ahead and panicking if something goes awry.

I've gotten too good at panicking.

Chocolate Pomegranate Tart

A month ago, my boyfriend convinced me we needed to buy pomegranates. After bringing them home and prying them open, I quickly decided they would be heavenly with a bit of chocolate. It took a bit of convincing for my skeptical boyfriend (and a mouth full of chocolate chips and pomegranate seeds to prove my point), but he ultimately came to the same conclusion. I put this idea on the back burner for the last month, mulling it over and trying to figure out the best presentation. I've always thought pomegranates looked like gems so the last thing I wanted to do was hide them in a dessert.

This Chocolate Pomegranate Tart is the result of all the reflection and, well, reflect it does.

Chocolate Pomegranate Tart

A slice of this Chocolate Pomegranate Tart brings a hint of pomegranate to a decadent chocolate tart. The crust is made with ground almonds, reminding me a bit of sugar cookies. A rich chocolate truffle filling is baked in, setting like a thick custard. The finished tart is glazed with pomegranate juice (thickened to a syrup to strengthen the flavor) and dotted with pomegranate arils. The pomegranate seeds catch the light just so, making this a lovely tart to impress guests.

One Year Ago: Honey Cookies
Two Years Ago: White Chocolate Saffron Truffles

Chocolate Pomegranate Tart

Yields 10-inch round tart

Almond Tart Crust
1 1/4 cups (155 grams) all-purpose flour
1/2 cup (60 grams) sliced almonds
1/4 teaspoon salt
2 tablespoons granulated sugar
8 tablespoons (115 grams) cold butter, cubed
1 large egg
2 tablespoons ice water

In a large mixing bowl, mix together the flour, sliced almonds, salt, and sugar. Cut in the cubed butter with a pastry blender or with your hands until the dough resembles coarse sand. Mix in the egg and water until dough comes together. 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.

Preheat oven to 350 degrees F (180 degrees C).

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

Chocolate Filling
12 ounces (340 grams) semisweet chocolate, finely chopped
1 cup (240 ml) heavy cream
2 large eggs
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt

While the tart crust is baking, place the chocolate and heavy cream over medium-low heat and melt the chocolate, stirring constantly. Once uniform, turn off the heat and mix in the eggs, sugar, flour, and salt.

Pour chocolate mixture into pre-baked tart crust and carefully place back into the oven, baking for an additional 30 minutes.

Pomegranate Glaze
2 cups (475 ml) pomegranate juice
3 tablespoon granulated sugar
Fresh pomegranate arils, for garnish

In a small saucepan over medium heat, mix together the pomegranate juice and sugar. Simmer for 20-25 minutes, or until the juice thickens to about 1/2 cup. The juice will be thick and syrupy. Remove from heat.

When the tart has finished baking and has cooled slightly, pour the pomegranate syrup evenly over the top. Garnish with pomegranate arils. Allow the tart to cool to room temperature in order for the glaze to set. To store, cover and refrigerate.

Serve at any temperature, with a side of whipped cream.

Reader Comments (36)

This is really really lovely - such a wonderful way to show of those jewels of pomegranate and a perfectly decadent dessert for the holidays.
12.7.2012 | Unregistered CommenterKathryn
This is gorgeous!! And you're so right--it is so reflective :) The first picture is particularly stunning with the light bouncing off it.

I love making tarts! I"m hoping I can make some more of them over the holidays. And I love the more unusual rectangle shape, I actually think I have that exact same size tart pan. Does it work for a 10-inch round??? I've always wondered how I could use that pan and convert it to a round version that most people would probably have. Hope that makes sense!
I've never had pomegranate before, but this dessert looks heavenly.
Absolutely gorgeous! I just discovered your blog recently and I'm completely in love with it!
12.7.2012 | Unregistered Commenternita
This is so pretty! Perfect for the holidays. Aren't pomegranates the best?!
Laura-- Actually, the recipe above is for a 10-inch round tart. Whenever I use a pan that may be more unusual, I always make sure to tailor the recipe around the more common pan so people can make it more easily. Luckily, both the rectangular tart pan and the 10-inch round work for the same recipe in this case. :)
12.7.2012 | Registered CommenterKristin Rosenau
Wow this is yum. Next time i will hide the pomegranates :)
12.7.2012 | Unregistered CommenterArchana
I love Pomegranate and I love choclolate so this dessert is just the perfect combination. The pictures are gorgeous too!
12.7.2012 | Unregistered CommenterDaniela
This is a beautiful-looking dessert and one that, I'd bet, tastes wonderful. I love the combination and will be trying this for the next party!

Love your blog and really love the recipes. Keep up the good work!
12.7.2012 | Unregistered CommenterSue
OMG...this looks amazing! Your pics are so beautiful too :)
12.7.2012 | Unregistered CommenterLiz
This is sooooo gorgeous!
12.7.2012 | Unregistered CommenterRachel Cooks
This is the one dessert recipe that you could rightfully call DRAMATIC! Look at all that chocolate covered with pomegranate! I love pomegranates, and usually I just eat a whole pomegranate as is, or in a simple recipe. This dessert looks gorgeous!
This looks absolutely stunning. I have never thought of combining my love for pomegranates with my love for pastry, but this looks like a fantastic recipe! And the photos are absolutely stunning.

I wonder how well this would work with white chocolate?
12.8.2012 | Unregistered CommenterSophia
I was searching for chocolate tart recipes yesterday when this appeared on my RSS feed. I made it for dinner with friends last night and it was a hit! The syrup and pomegranate arils really make it something special (and gorgeous)! Thanks for the recipe.
12.8.2012 | Unregistered CommenterChristy
Sophia-- I would caution against it. White chocolate has the tendency to be very sweet which would make this tart much too rich (and inedible for my tastes)
12.8.2012 | Registered CommenterKristin Rosenau
This is stunning! so decadent looking.
12.8.2012 | Unregistered Commentertitch wardall
Woah, this is literally amazing and scrumptious looking! I just need a tart pan and some pomegranates and I am sooooo set on making this with dark chocolate!
12.8.2012 | Unregistered CommenterKathy
What an amazing looking piece of art! I am so going to try this :D I love pomegranates and chocolate, making this the perfect recipe for me. My mouth is watering just at the sight of it!

I just have one question, would leaving the almonds out not make it yummy? Can I replace it with something else in that case? I'm allergic to almonds, but I would really like to make this!! :)

12.8.2012 | Unregistered CommenterKatrine
Katrine-- No problem! Simply substitute out the almonds in the crust and replace it with all-purpose flour. It should still taste just as good!
12.8.2012 | Registered CommenterKristin Rosenau
Hi! I just discovered your blog through TasteSpotting. Needless to say, this tart looks gorgeous. I've been toying with the idea of marrying chocolate with pomegranate for some time now, so when I saw your photograph, I had to click through. I read your 'About' page - I'm a career changer myself (6 years as an engineer after which I switched to pastry). It's a wonderful world and I'm glad to find another blog to celebrate it :)
In love with the quote, and that tart looks absolutely stunning!
12.9.2012 | Unregistered CommenterAlex
I was wondering if you could suggest a gluten free crust for me to use with this lovely tart. I am hoping to take this to a Christmas party on the weekend and would love for everyone there to be able to enjoy it. Do you think this recipe can be adapted for mini tarts? I was thinking of baking them in a mini muffin pan.
Thank you so much for sharing!
12.11.2012 | Unregistered CommenterAngela Park
Angela--I'd suggest using a cup-for-cup gluten-free all-purpose flour. I'm not very familiar with gluten-free baking, but if you can find a gluten-free flour it should turn out well. Also, you can adapt it for smaller tarts, though I'm not sure how many you will get out of it. Let us know how they turn out!
12.12.2012 | Registered CommenterKristin Rosenau
this looks so decadent and those pomegranates just become jewels on top of the chocolate don't they? Will certainly be trying this out (with gluten free pastry)
12.13.2012 | Unregistered Commenterjasmine ann
I made little tarts for a holiday party yesterday. I used your recipe for crust, gluten free flour with 3/4 tsp of xanthum gum. I cut the filling in half (this made 24 tarts) and baked the filled tarts for 10 minutes, they were amazing. People who did not have gluten issues were enjoying them and one of the ladies that is gluten intolerant took a small container full before putting them on the table. Thank you so much! I will make this for Christmas for my whole family to enjoy.
12.16.2012 | Unregistered CommenterAngela Park
I am planing to make this tart on Sunday and I am so excited, because in your pictures it looks wonderful. Besides I just love chocolate so I guess it is going to be really good for my taste :) Your photos are amazing.
01.4.2013 | Unregistered CommenterErika
This tart is AMAZING. And I am doing it again for the party, because everyone who tried said it was wonderful. Chocolate and pomegranates are heavenly combination. Love it, love it, love it :) And THANK YOU FOR THIS RECIPE!!! :)
01.10.2013 | Unregistered CommenterErika
This is an amazing tart. I had some important guests for Christmas and I wanted to impress them, so I bake this chocolate pomegranate tart, it was divine, the sweet chocolate with the sour pomegranate is the taste that I love. Thank you, Kristin! :*
01.22.2013 | Unregistered Commenterfashionsensitive
I made this for my chocolate loving boyfriend for Valentine's Day yesterday and 30 minutes was actually far too long to bake the chocolate custard. The top had cracks in it, and the filling got really hard and gritty instead of creamy and smooth. I kept the over at 350 degrees....should it have been lower?
02.15.2013 | Unregistered CommenterPenelope
Penelope-- It sounds like your oven may be running hot, which will cook the food faster than usual (and usually will crack custards). You can check the temperature of your oven by using an oven-safe thermometer and setting the temperature of the oven to 350 degrees. If it oven is running hot, then you can see by how many degrees and adjust accordingly for other recipes.
02.15.2013 | Registered CommenterKristin Rosenau
This recipe sounds heavenly! Could somebody please fix this post so the entire recipe is shown? Thanks.
03.20.2013 | Unregistered CommenterPtatgelucas
This looks amazing! I was searching for a great pomegranate dessert and I saw this! I would love to make this soon, but I just have one question. For the chocolate filling part: when heating the chocolate and heavy cream mixture and turning the heat off, do I add the other ingredients in when it is still warm or should I wait until it cools? Thanks!
10.6.2013 | Unregistered CommenterCynthia
Cynthia-- You can add it when warm or cool, but not when it's hot. When I made this dessert, I mixed it in while it was warm.
10.10.2013 | Registered CommenterKristin Rosenau
That looks amazing! I've been looking for a dessert with pomegranate for so long... Chocolate and pomegranate, two of my favorites! Your recipe calls for two cups of pomegranate juice. How many fruits did you need? Or did you buy the juice at the grocery store? I'll try it for sure !
12.20.2013 | Unregistered CommenterAriane
Ariane-- I bought the juice--much easier!
12.20.2013 | Registered CommenterKristin Rosenau
Hi, Did you use sweetened or unsweetened juice? Thanks!
12.20.2013 | Unregistered CommenterJessica

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