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Pomegranate Raspberry Mint Chocolate Tart

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Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings 8

Ingredients
  

Crust

  • 2 cups flour
  • 3 tablespoon sugar
  • ¾ cup salted butter
  • ¼ teaspoon salt
  • 1 egg
  • 1 tablespoon ice water

Filling

  • 12 oz bittersweet chocolate
  • 1 cup heavy cream
  • 2 eggs
  • 3 tablespoon sugar
  • ¼ teaspoon salt

Glaze

  • 2 cups pomegranate juice
  • 3 tablespoon sugar
  • large handful of mint leaves

Instructions
 

Crust

  • In a large bowl combine the flour, sugar and salt. Then add the cut up cold butter and mix until just combined and you have a sandy consistency.
  • Add your egg and mix. Then add your cold water and mix until just combined. Do not over mix.
  • Knead dough into a ball and place in fridge to rest for 1 hour.
  • Use a rolling pin to roll out your dough into a circle about 12 inch wide. Then place into your tart pan. Trim the excess edges.
  • Use fork to poke a few holes into the base of your tart crust. Place it back into the Fridge for about 30 minutes. Pre Heat oven to 425 degrees.
  • Place parchment paper and pie weights in your pie crust and bake your crust at 425 degrees for 15 minutes. Then take out your parchment paper/ pie weights and continue baking for another 10 minutes.

Filling

  • Lower the temperature of your oven to 350.
  • Warm your cream on the stove. Then add your chocolate and whisk until melted.
  • Take it off the heat and add the sugar, salt and eggs.
  • Pour filling into pie crust and bake again at 350 for 25 minutes. Once done take out and let it cool completely.
  • Now make the glaze. In a pot on the stove simmer your pomegranate juice, sugar and mint leaves on a medium low heat. Let your juice simmer low and slow. Do so until your glaze has reduced and is thick . This may take up to an hour. Then remove your mint leaves and let cool. I used about 10 mint stems or 80 mint leaves. Basically a large handful. I also kept my mint leaves on the stem so it was easier to remove.
  • Once cooled, pour your glaze on top of your tart. Be careful not to over pour, so your glaze does not pour over the edges.
  • Now its time to decorate your tart with your pomegranate seeds, raspberries and extra mint leaves on top of your glaze. Make it look pretty and get creative, no rules here!
  • Serve at room temperature and enjoy!
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