Christmas is just a week away 🎉 !! Just like you (and everybody else), we are sooooo excited! We have our Christmas tree set up with a bunch of awesome ornaments and tinsel! Today we decided to share an easy peasy chocolate tart with some pomegranate and pistachios recipe.
We add an almond meal to this tart to make it a little healthier version, our butter is unsalted but the most essential part of this recipe is that butter should be cold otherwise your tart will not turn great. Cold butter gives stiffness to your crust dough.
If you want the tart should be perfect just follow the ingredients in the appropriate ratio. It means the measurements should be accurate.
When we say that we are using ganache in this tart recipe you guys must be thinking that it's a tough job to make the ganache, but trust me the way we are doing it in this recipe is The easiest one to make. We have used the dark cooking chocolate here.
So let's start with our chocolate tart!!
Christmas Chocolate Tart
For the crust
11/4 cup flour
¼ cup almond meal
¼ cup powdered sugar
⅛ cup of cocoa powder
90 g unsalted cold butter
1 tbsp cold milk
1 tsp vanilla extract
½ tsp salt
For the filling (chocolate ganache)
200 ml whipping cream
200 gm dark chocolate
1 tsp vanilla extract
For the topping
few seeds of permanganate
finely sliced pistachio
Method to make the crust
In a food processor add all crust ingredients, pulse them until we get the smooth dough. Scrape out the dough in an airtight container and refrigerate for 30 minutes.
Preheat your oven at 180 degrees Celcius. Now take out your dough from the refrigerator. Put your dough between two parchment papers and roll it out with the help of a rolling pin, we want a 1 cm thick crust.
Put this rolled crust on the tart mold in a way that it to cover the whole tart, scrape the extra dough from the mold. Poke the dough with the fork with a light hand. Bake the crust for 15-18 minutes, allow it to get cool.
How to make the chocolate filling
Chop the dark chocolate into fine pieces with the help of sharp knives. Place these chocolate pieces in a medium-size bowl. Take a small pan and keep it on medium flame, add whipping cream to it, and cook it on medium flame. Cook it until it starts to boil. Once the boil comes turn off the burner.
Now pour this hot cream over the chopped chocolates, let it sit for 4-5 minutes. As the chocolate gets soft, you keep on stirring it until it turns into a smooth chocolate paste.
Pour this chocolate filling in the bake tarts, refrigerate the tats for 4-5 hours until the tart gets completely set.
Decorate it with the whipped cream and some pomegranate seeds. Enjoy this beautiful tart!!!