No-bake pomegranate chocolate tart
Pomegranate adds colour and freshness to this no-bake chocolate tart. Its acid, juicy seeds contrast perfectly with the richness of dark chocolate, creating a dessert that feels indulgent yet balanced.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| digestive biscuits | 250 g |
| butter | 165 g |
| cocoa powder | 2 tbsp |
| pinch of salt | |
| dark chocolate (50-70%) | 400 g |
| heavy cream | 400 g |
| vanilla extract | 1 tsp |
| frozen pomegranate seeds | 200 g |
| pinch of sea salt |
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Chocolate crust
250 g digestive biscuits - 90 g melted butter - 2 tbsp cocoa powder - pinch of salt
Blitz the biscuits into fine crumbs. Mix with the butter, cocoa powder, and salt. Line a springform tin with parchment paper, and press the mixture firmly onto the base and up the sides. Refrigerate for 10-15 minutes.
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Chocolate filling
400 g dark chocolate (55-70%) - 400 ml heavy cream - 75 g soft butter - 1 tsp vanilla extract - pinch of salt
Heat the cream over low heat, make sure it does not boil. In a bowl, pour the hot cream over the chopped chocolate, and let set for 1 minute. Stir until smooth, then add the butter, vanilla, and salt. Mix well. Pour the chocolate filling into the crust, and chill for 2 hours or until set.
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Assemblage
200 g frozen pomegranate - chocolate tart - pinch of sea salt
Thaw the pomegranate seeds, and place them on a paper towel to remove excess moisture. Sprinkle over the chocolate tart and finish with a pinch of sea salt. Serve cold for a clean slice.
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