My latest fruit obsession: pomegranates. It’s probably because since I was young, I had this impression that the seeds were overly difficult to get out (wrong!) and haven’t had any pomegranate seeds in years. Don’t worry, I’m making up for lost time. Pomegranates are one of those things that can go with nearly anything while adding a delightful winter feel to your dish or dessert. I love adding them to salads but my favourite thing to pair pomegranates with is chocolate. The sweetness of the chocolate mixed with the tartness of the pomegranates meld together a little too well; I can’t get enough of it.
This recipe had two tries. One was more of a mousse, pictured below in the mini tarts, and one was a smoother chocolate, pictured in the larger tart. The mousse was less than pretty, as you can see, and truth be told, I was not trying to make a mousse but sometimes you have to go with the flow. From experiencing multiple kitchen mishaps, I’ve realized you just need to be quick on your feet, provided it’s still delicious…
Your creme brulee didn’t set? It’s actually pudding!
Your roasted chicken got the better of you? Shredded chicken tacos it is!
Chocolate filling gone wrong? Well its chocolate mousse, of course!
So, while both chocolate fillings were delightful I’ve decided to only give you the smooth chocolate filling recipe; delicious AND pretty beats just delicious.
- 2 cups flour (gluten-free or not) plus more for dusting
- 3/4 cup butter, at room temperature if using gluten free flour OR 2/3 cup butter, at room temperature if using regular all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup confectioner’s (icing) sugar
- 1/2 cup ground almonds
- 1 egg
- A pinch of salt
- In a large bowl mix together all ingredients using a wooden spoon, or, your hands. Kneed together until the dough sticks together and forms a uniform mixture.
- Separate into two halves and wrap each half in it’s own saran wrap. Refrigerate for a minimum of 30 minutes (the longer the better!). On a large floured piece of parchment paper, roll out the dough.
- If you're going for the mini tarts: use a round cookie cutter to cut circular shapes out of the dough (~3 inch diameter cookie cutter works well, depending on the size of the tart you want). Flatten a cupcake liner and lie the circular shape on top of it. Reform the cupcake liner into it's original shape with dough inside and place them into a muffin tin for baking. Half of the dough should make approximately 12 mini tarts. Repeat until complete. Put the muffin tin into the freezer for a minimum of one hour.
- If you're going for the larger tart, roll out the dough into a round shape that will fit your tart dish (mine was ~10 inches in diameter and ~1 inch deep with a removable bottom so that the tart can come out easily. Mine is similar to this.). Put the tart dish into the freezer for a minimum of one hour.
- Preheat the oven to 350°F.
- Remove your tart crust from the freezer and place parchment paper inside the middle of it followed by something heavy so that it keeps it's shape. I have been using oven proof pot lids for the larger tarts or loonies and toonies for the mini tarts. Bake for approximately 15 minutes if you did not leave your crust over night or 20 minutes if you did. With the tart still in the oven, turn the heat off and let it cook for 5 more minutes. Remove. Leave the oven door open a crack.
- This dough keeps well in the freezer for about a month if you do not wish to use both halves at once.
- 500 g chocolate (any mixture you prefer, I used 300 g unsweetened, 100 g semi-sweet, and 100 g milk)
- 1.5 cups cream
- 1/4 cup butter
- 1 pomegranate
- De-seed your pomegranate. As of late, I like cutting it in half, breaking it up a little so the seeds come out easier and simply removing them that way. Another good option is to place half your pomegranate in water, which solves the problem of red juices flying everywhere, and remove the seeds as you would normally. I have heard of hitting the back of the half of pomegranate with a wooden spoon, however, that never seems to work for me (help is welcome!).
- Bring 1 cup of cream and butter to a boil in a heavy bottomed pot. Turn down the heat to low and add in your chocolate. Stir until fully melted. Remove pot from heat. Slowly add 1/2 cup of cream (you may not need all of it), stirring as you go (a good whisk doesn't hurt at this point). As soon as your chocolate is well combined and very smooth, stop adding cream.
- Pour your filling into your cooked crust and top with pomegranate seeds.
- Place the tart into the turned off, but still warm, oven and close the oven door for 15 minutes.
- Let cool and then serve.