Chocolate Pomegranate Tart
Last updated Feb 02, 2026
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Chocolate Pomegranate Tart
Serves: 8-10`
Total: 1H20M
Prep: 20M
Cook: 1H
5.0
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Preparación de la receta
Crust:
- 1 cup (2 sticks) unsalted butter, melted
- 6 tbsp granulated sugar
- 2 tsp vanilla extract
- ½ tsp salt
- 2½ cups all-purpose flour
- 1 cup full-fat coconut milk
- 8 oz dark chocolate, chopped
- 1 tbsp granulated sugar (optional)
- 2 cups pomegranate juice
- 2–3 tbsp granulated sugar (adjust to taste)
- Seeds from 1 fresh pomegranate
Herramienta clave
Instrucciones de la receta
1
Preheat oven to 350°F.
2
In a medium bowl, mix melted butter and sugar until combined. Stir in vanilla extract and salt. Gradually add flour and mix until a crumbly dough forms.
3
Press dough evenly into the bottom and up the sides of a 9-inch tart pan. Prick the bottom all over with a fork.
4
Bake for 25–30 minutes, or until lightly golden. Remove and let cool completely.
5
In a small saucepan, heat chopped dark chocolate and stir gently until steaming but not boiling. Using a ThermoPro TP620, cook until it reaches a temperature of 122F. Then add coconut milk over low heat and mix until it is melted and smooth. For a sweeter filling, stir in optional sugar. Remove from heat.
6
Pour chocolate filling into the cooled tart shell. Gently shake or tilt to spread evenly. Refrigerate until set, about 1–2 hours.
7
For the pomegranate glaze: In a clean saucepan, combine pomegranate juice and sugar. Bring to a simmer over medium heat, then reduce heat to medium-low. Cook, stirring occasionally, until reduced to a syrupy consistency (about ½ to ⅓ cup) in 20–25 minutes. Let cool slightly.
8
Pour the warm pomegranate syrup over the set chocolate layer. Sprinkle fresh pomegranate seeds evenly on top.
9
Chill tart until glaze is set, at least 1 hour. Keep refrigerated until ready to serve. Slice and enjoy chilled.
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