Chocolate Pomegranate Tart with Family Album Blend


Crust Ingredients

  1. Flour (1 and a quarter cups)

  2. Almonds (1/2 cup, sliced)

  3. Salt (1/4 teaspoon)

  4. Sugar (2 tablespoons)

  5. Butter (8 tablespoons, cold & cubed)

  6. Egg (1, beaten)

  7. Water (2 tablespoons, cold)


Glaze Ingredients

  1. Pomegranate Juice (2 cups)

  2. Sugar (3 tablespoons)

  3. Pomegranate Seeds (1 whole pomegranate)

Filling Ingredients

  1. Semisweet Chocolate Chips (2 cups)

  2. Heavy Cream (1 cup)

  3. Eggs (2, beaten)

  4. Flour (1 tablespoon)

  5. Sugar (2 tablespoons)

  6. Salt (1/4 teaspoon)

For the Crust...

  • In a large mixing bow, mix the flour, almonds, salt, and sugar.

  • Cut the butter into the flour mixture until course.

  • Add the egg and water and press just until the dough comes together. Don't overwork it or the crust will be too tough.

  • Press the dough evenly into a tart pan, stab with a fork several times, and refrigerate for at least 30 minutes. (This can be done a day head of time, just make sure to keep it tightly wrapped.)

  • Bake the crust for 15 minutes at 350°F

For the Filling...

  • While the crust is baking, heat the chocolate and cream in a saucepan over medium heat. Stir constantly with a wooden spoon until smooth. (Don't use a whisk as it will allow air into your filling)

  • Remove from the heat and mix in the flour, sugar, and salt.

  • Temper the chocolate with the beaten eggs. (Temper means to slowly mix them together in small portions. Combining the hot chocolate with the cold eggs all at once will prevent the filling from forming)

  • Pour the filling mixture into the slightly cooled crust. Bake for another 25 to 30 minutes.

For the Glaze...

  • Heat the sugar and pomegranate juice in a small sauce pan over medium-high heat.

  • Bring to a boil and then put the heat on low, allowing the mixture to reduce to about 1/2 cup.

  • Pour over the slightly cooled tart, top with the pomegranate seeds, and allow to cool at room temperature. Pair with our Family Album Blend!

Savannah-Jane Gilchrist