Almond Chocolate Pomegranate Tart

A community recipe by Martinus

Not tested or verified by Nigella.com

Introduction

So here it is: my first tart. And it's really delicious. Indeed, in comparison with other desserts may seem not the easiest to prepare, but I can assure you that it is worth it! you can find pictures and details at my blog: my-sweet-treats.blogspot.com

Ingredients

Serves: 8

Metric Cups

155 grams plain flour
60 grams flaked almonds
¼ teaspoon salt
2 tablespoons granulated sugar
115 grams cold cubed butter
1 large egg
2 tablespoons iced water
340 grams semi-sweet chocolate (finely chopped)
240 millilitres double cream
2 large eggs
3 tablespoons granulated sugar
1 tablespoon plain flour
¼ teaspoon salt
475 millilitres pomegranate juice
3 tablespoons granulated sugar
1 mug pomegranate seeds (to garnish)

1¼ cups all-purpose flour
½ cup sliced almonds
¼ teaspoon salt
2 tablespoons granulated sugar
8 tablespoons cold cubed butter
1 large egg
2 tablespoons iced water
12 ounces semi-sweet chocolate (finely chopped)
1 cup heavy cream
2 large eggs
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
17 fluid ounces pomegranate juice
3 tablespoons granulated sugar
1 mug pomegranate seeds (to garnish)

Method

Almond Chocolate Pomegranate Tart is a community recipe submitted by Martinus and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large mixing bowl, mix together the flour, flaked almonds, salt, and sugar. Cut in the cubed butter with a pastry blender or with your hands until the dough resembles coarse sand. Mix in the egg and water until dough comes together. Press dough into a tart pan, taking care to keep the dough an even thickness. Stab the bottom several times with a fork so the dough will bake evenly in the oven. Refrigerate dough for 30 minutes to firm up. Preheat oven to 350ºF (180ºC). Bake the tart shell for 15 minutes, or until it is lightly colored and the shell feels dry to the touch.

For the chocolate filling: While the tart crust is baking, place the chocolate and double cream over medium-low heat and melt the chocolate, stirring constantly. Once uniform, turn off the heat and mix in the eggs, sugar, flour, and salt. Pour chocolate mixture into pre-baked tart crust and carefully place back into the oven, baking for an additional 15 minutes.

For the pomegranate glaze: In a small saucepan over medium heat, mix together the pomegranate juice and sugar. Simmer for 20-25 minutes, or until the juice thickens to about ½ cup. The juice will be thick and syrupy. Remove from heat. When the tart has finished baking and has cooled slightly, pour the pomegranate syrup evenly over the top. Garnish with pomegranate arils. Allow the tart to cool to room temperature in order for the glaze to set. To store, cover and refrigerate.

In a large mixing bowl, mix together the flour, sliced almonds, salt, and sugar. Cut in the cubed butter with a pastry blender or with your hands until the dough resembles coarse sand. Mix in the egg and water until dough comes together. Press dough into a tart pan, taking care to keep the dough an even thickness. Stab the bottom several times with a fork so the dough will bake evenly in the oven. Refrigerate dough for 30 minutes to firm up. Preheat oven to 350ºF (180ºC). Bake the tart shell for 15 minutes, or until it is lightly colored and the shell feels dry to the touch.

For the chocolate filling: While the tart crust is baking, place the chocolate and heavy cream over medium-low heat and melt the chocolate, stirring constantly. Once uniform, turn off the heat and mix in the eggs, sugar, flour, and salt. Pour chocolate mixture into pre-baked tart crust and carefully place back into the oven, baking for an additional 15 minutes.

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