Description
An elegant chocolate pomegranate tart with a crisp biscuit crust, rich chocolate ganache filling, and fresh pomegranate seeds for a sweet-tart finish.
Ingredients
- 250 g chocolate biscuits, crushed
- 120 g unsalted butter, melted
- 200 g dark chocolate, finely chopped
- 200 ml heavy cream
- 2 tbsp honey or sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup fresh pomegranate seeds
Instructions
- Mix crushed chocolate biscuits with melted butter until well combined.
- Press the mixture firmly into the base and sides of a tart pan.
- Refrigerate the crust for 20–30 minutes until set.
- Heat heavy cream in a saucepan until just beginning to simmer.
- Pour the hot cream over chopped dark chocolate and let sit for 2 minutes.
- Stir until smooth, then add honey, vanilla extract, and salt.
- Pour the chocolate ganache into the chilled crust.
- Refrigerate for at least 2 hours until firm.
- Top with fresh pomegranate seeds before serving.
Notes
- Use high-quality dark chocolate for best flavor.
- Add pomegranate seeds just before serving for freshness.
- Store refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International