Chocolate Pomegranate Tart
This silky chocolate tart combines a crisp crust with creamy ganache and fresh pomegranate arils for a rich and visually stunning dessert that's easy to make.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs or finely ground almond flour, unsweetened
- 3 tablespoons cocoa powder
- 5 tablespoons melted coconut oil or unsalted butter
- 1 tablespoon maple syrup or sugar, to taste
For the filling
- 10 ounces dark chocolate, chopped (60 to 72 percent) Choose a chocolate you enjoy eating.
- 3/4 cup full-fat coconut milk or heavy cream
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt
For the topping
- 1 to 1.5 cups pomegranate arils Add just before serving for maximum freshness.
- Optional: flaky sea salt for topping
Instructions
Preparation
- Combine cookie crumbs, cocoa powder, melted coconut oil or butter, and maple syrup in a bowl until it resembles wet sand.
- Press the mixture into a lightly greased 9-inch tart pan with a removable bottom, packing it tightly up the sides.
- Chill the crust in the refrigerator for 15 minutes.
Making the ganache
- Heat the coconut milk or cream until steaming, then pour it over the chopped chocolate in a bowl.
- Let the mixture sit for 2 minutes, then add vanilla extract and a pinch of salt; whisk until smooth and glossy.
Assembling the tart
- Pour the ganache into the chilled crust, tapping the pan lightly to smooth the surface.
- Refrigerate the tart for 1 to 2 hours until set but still soft.
- Before serving, scatter pomegranate arils over the top and sprinkle with flaky sea salt.
Notes
For an ultra-dark flavor, use 70% chocolate and keep the crust slightly sweeter. If serving to a dinner party, assemble the tart early in the day and chill. It pairs beautifully with a cup of dairy-free hot chocolate.