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Dark Chocolate Pomegranate Tart

This stunning dark chocolate pomegranate tart is the perfect centerpiece for your holiday dessert table! The crust is made with winter spices like cinnamon, nutmeg, and allspice, and it's filled with a creamy dark chocolate & amaretto ganache and topped with tart pomegranate seeds and chopped pistachios.
Prep Time15 minutes
Cook Time20 minutes
Chill Time3 hours 30 minutes
Total Time4 hours 5 minutes
Servings: 8 servings
Author: Abigail Bingham

Ingredients

For the crust:

  • 1 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar
  • ½ tsp salt
  • ½ tbsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp allspice
  • 8 tbsp unsalted butter cold
  • 1 tsp vanilla extract
  • 1 egg

For the ganache:

  • 10 oz dark chocolate
  • ¾ cup heavy cream
  • ¼ cup amaretto
  • 1 pinch flaky salt optional

For the toppings:

  • ½ cup pomegranate seeds
  • 2-3 tbsp chopped pistachios
  • 1 pinch flaky salt optional

Instructions

For the crust:

  • Add the flour, sugars, and spices to a medium bowl and mix until combined.
  • Cut the butter into the dry ingredients with a pastry cutter (or your fingers) until the mixture resembles wet sand.
  • Mix the eggs and vanilla into the dry ingredients using a spatula (or in the bowl of a stand mixer with the paddle attachment) until just combined. The dough should be rough, but will stick together when pressed in your hands.
  • Cover the bowl and chill the dough in the fridge for 20 minutes.
  • Grease your tart pan with cooking spray or butter and place it on a large baking sheet.
  • Press the chilled dough into your tart pan in an even layer up the sides and bottom. Dock the bottom of the crust with a fork, then put the pan back in the fridge to chill while you preheat the oven to 350ºF.
  • Bake the crust on the baking tray for 15-20 minutes, until slightly puffed up and firm.
  • Let the crust cool completely before adding the chocolate ganache.

For the ganache:

  • Using a double boiler, heat the chocolate and cream together until the chocolate has melted. Stir together until completely combined, then remove from heat.
  • Stir in the amaretto and an optional pinch of flaky salt until combined and smooth. Optionally, you can also stir a tablespoon or two of pomegranate seeds into the ganache as well.
  • Pour the ganache into the cooled crust, making sure it’s level, and chill in the fridge for at least 3 hours or overnight.
  • Once the ganache has set, garnish the top of the tart with pomegranate seeds, chopped pistachios, another pinch of flaky salt, and any other toppings you’d like.

Notes

  • Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
  • Don’t skip the chill time. Keeping the butter and dough cold helps keep the crust structured and prevents too much puffing, so don’t skip the chill time!
  • Use seasonal toppings. I love pomegranates and pistachios for a Christmas or winter flavor palate, but you can dress up this tart for any time of year if you use some other seasonal ingredients!
  • Add a drizzle. The only thing that could make this tart more beautiful (and delicious) is a little drizzle of something like melted chocolate or peanut butter on top!