• Home
  • Chocolate tart with pomegranate
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
all-purpose flour 130 g
almond flour 70 g
butter 150 g
brown sugar muscovado 50 g
cocoa powder 20 g
salt 1/8 tsp
allspice 1/8 tsp
water ice-cold 2 tbsp
FOR THE FILLING
heavy cream 33% 240 ml
bitter chocolate 250 g
egg 2 pcs
TO SERVE
pomegranate seeds

Nutritional information

cal
444,78
prot
6,9
fat
33,99
carbs
28,68
Share

Chocolate tart with pomegranate

Chocolate tart with pomegranate

Ingredients

  • FOR THE FILLING

  • TO SERVE

All chocoholics are going to love this dessert. This is a combination of marvelous textures and shades of taste. First, it’s crumbly and velvety pastry, and secondly, thick and tempting filling. Almond flour adds a nice nut aftertaste and allspice gives warmth. Pomegranate smoothes the chocolate and add a really nice colour. The recipe is taken from Tata Chervonaya’s book “New Year and Christmas baking”.


Lida Zolotorevich

Recipe author

Recently she began to blog in Instagram, where she shows everything that brings pleasure: cooks, shares recipes, takes pictures. Every day for her is full of new discoveries: the first chocolate cake from zucchini, the first shooting under artificial lighting and even the first photophone, which suddenly fell on the cake. But, despite of small failures, Lida receives from all of its huge emotional feedback! She likes to learn, to invent beautiful stories in the frame and tell them to subscribers. Lida wants her hobby to turn into a profession. The family supports the author very much, especially because they get all the dishes that she cooks, and children are the main critics, most often enthusiastic.

Steps

1
Done

Step 1

In a blender combine very cold cubed butter, both flours, sugar, cocoa powder, salt and ground allspice. Crumble everything.

2
Done

Step 2

Gradually add cold water (you may need less than mentioned) and make the pastry.

3
Done

Step 3

Make a ball, wrap in the cling film and refrigerate for at least 20 mins. Preheat the oven to 180°C.

4
Done

Step 4

Spread the pastry over the bottom and the sides of the 22 cm tart form. Bake in the middle of the oven for 12 mins. Leave to cool. Don’t turn off the oven.

5
Done

Step 5

Make the filling: Chop or break the chocolate. In a sauté pan bring the cream to a boil.

6
Done

Step 6

Remove from heat, add the chocolate and mix till smooth and homogeneous. Whisk the eggs on a low speed of the mixer. Go on whisking and gradually add the chocolate mixture.

7
Done

Step 7

Pour the filling onto the baked shell and bake in the middle of the oven for 20 mins.

8
Done

Step 8

Cool till room temperature, then refrigerate for several hours. Decorate with pomegranate seeds before serving.

9
Done

Step 9

Chocolate tart is done!

10
Done

Step 10

Enjoy your meal!

Tips:

1. You may use any brown sugar, including can or coconut.
2. The butter should be very cold, as well as all the equipment used for making the pastry.
3. The short pastry may be stored in the fridge up to 3 days or up to 1 mins in the freezer. So you may always make it in advance.
4. You may substitute almonds for almond flour. The nuts should be toasted in the oven and ground.
5. Check our article for the review of the book and more recipes from it.

Chocolate tart with pomegranate

All chocoholics are going to love this dessert. This is a combination of marvelous textures and shades of taste. First, it’s crumbly and velvety pastry, and secondly, thick and tempting filling. Almond flour adds a nice nut aftertaste and allspice gives warmth. Pomegranate smoothes the chocolate and add a really nice colour. The recipe is taken from Tata Chervonaya’s book “New Year and Christmas baking”.

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 1 hour

Ингредиенты

  • 130 g all-purpose flour
  • 70 g almond flour
  • 150 g butter
  • 50 g brown sugar
  • 20 g cocoa powder
  • 1/8 tsp salt
  • 1/8 tsp allspice
  • 2 tbsp water
  • 240 ml heavy cream 33%
  • 250 g bitter chocolate
  • 2 pcs egg
  • pomegranate seeds

Способ приготовления

  • In a blender combine very cold cubed butter, both flours, sugar, cocoa powder, salt and ground allspice. Crumble everything.

  • Gradually add cold water (you may need less than mentioned) and make the pastry.

  • Make a ball, wrap in the cling film and refrigerate for at least 20 mins. Preheat the oven to 180°C.

  • Spread the pastry over the bottom and the sides of the 22 cm tart form. Bake in the middle of the oven for 12 mins. Leave to cool. Don’t turn off the oven.

  • Make the filling: Chop or break the chocolate. In a sauté pan bring the cream to a boil.

  • Remove from heat, add the chocolate and mix till smooth and homogeneous. Whisk the eggs on a low speed of the mixer. Go on whisking and gradually add the chocolate mixture.

  • Pour the filling onto the baked shell and bake in the middle of the oven for 20 mins.

  • Cool till room temperature, then refrigerate for several hours. Decorate with pomegranate seeds before serving.

  • Chocolate tart is done!

  • Enjoy your meal!

previous
Teriyaki chicken
next
Stewed cabbage with beans
previous
Teriyaki chicken
next
Stewed cabbage with beans

Add Your Comment