Oct 25

Orange/Pomegranate/Almond Dark Chocolate Tart


makes 1 large 9" tart (if making tartelettes, double the pastry crust recipe.) for pastry crust: 1 3/4 cups AP flour (~6 oz/260 grams) 7 Tbspn butter, cold and cut into pieces 1/4 cup sugar 1 egg yolk 1-2 Tbspn freshly grated orange zest (I used one blood orange) 1 Tbspn almond extract 1-2 Tbspn water 1. Combine the ingredients in a food processor and pulse just until a dough begins to form. 2. Remove the pastry dough from the food processor, form it into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes. 3. Preheat the oven to 425 degrees F. 4. Roll out the pastry crust.  Prick the bottom of the crust several times with a fork.  Then, line the pastry with parchment paper and weigh down with pie weights (or dry beans, which is what I use).  If making tartelettes, just prick the bottom of the pastry without weighing them down. 5. Bake for 15-18 minutes, until the pastry looks golden. 6. Remove from the oven and let cool. for chocolate ganache filling: 12 oz. bittersweet or dark chocolate, finely chopped 10 oz. heavy cream 2 Tbspn butter 2 Tbspn Pama pomegranate liquor 1. Place chocolate in a heat-proof bowl and set aside. 2. In a saucepan, combine heavy cream and butter.  Heat on medium high, stirring and scraping the bottom constantly until it reaches a gentle simmer.  Remove from heat. 3. Pour the hot cream onto the prepared chocolate.  Let sit for 2-3 minutes. 4. Whisk until the chocolate is completely melted and evenly distributed.  Stir in the pomegranate liquor. 5. Pour into the prepared tart crust.  Let set until completely cool, about 1-2 hours.  If adding toppings, like fresh pomegranate seeds or almond slices, add these right when the ganache begins to set, about 10-15 minutes.  Serve at room temperature. Source: http://www.dessertsforbreakfast.com/

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