Chocolate Pomegranate Tart
Pareve
Crust:
- 1 C Margarine (melted)
- 6 Sugar
- 2 t. Vanilla
- ½ t. Kosher salt
- 2½ C Flour.
- 1. Use an 8″ × 11″ tart pan with a removable bottom.
- 2. Pre-heat oven to 350° F.
- 3. Mix the melted margarine with the sugar.
- 4. Add vanilla, salt & flour & mix until it reaches cookie dough consistency when the
mixture will be quite greasy - 5. Gently press the dough into the bottom & up the sides of the tart tin.
- 6. Prick the dough with a fork & bake at 350° F for 30 minutes.
- 7 .Crust should be golden in color
Ganache:
- 1 C Coconut Milk (full-fat)
- 8 oz. Chocolate (dark) (good quality) (chopped)
- 1 t Vanilla extract
- 2 T Sugar
- 1. Pour the coconut milk into a small saucepan.
- 2. Add the chopped dark chocolate & let it sit over a very low flame until chocolate begins
to melt. - 3. Stir gently until chocolate is fully melted & mixture combines evenly.
- 4. Add the sugar & stir.
- 5. Pour the ganache into the baked tart crust.
- 6. Refrigerate until chocolate is completely set.
Pomegranate Syrup & Garnish:
- 2 C Pomegranate juice
- ¼ C Sugar
- Seeds of 1 pomegranate
- 1. In a small saucepan, combine the pomegranate juice & sugar.
- 2. Bring to a boil.
- 3 .Lower to a gentle simmer & cook until the mixture is syrupy & reduced by at least half.
- 4. Pour mixture over the chocolate & top with the pomegranate seeds.
- 5. Refrigerate until the syrup is set.
- 6. Then cover & refrigerate until serving.
Yields: 20 servings
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