Chocolate Pomegranate Tart With Date and Nut Base

10 Serves
1 hr 5 min

My Chocolate Pomegranate Tart with Date and Nut Base is truly out of this world. There's no better way to end off a meal than with this supreme dessert. Not only does it look and taste amazing, it's also gluten free, making it a real crowd-pleaser. While you may think something like this would take ages to make, it's only 25 minutes of preparation time. My favorite part about this tart is the combination of the fruit, nut and chocolate flavors that just scream elegant dessert. It's important that you cover the tar with cling wrap and store it in the refrigerator before serving.

The final product

The tart base

The final product

Chocolate Pomegranate Tart With Date and Nut Base

Recipe details

  • 10  Serves
  • Prep time: 25 Minutes Cook time: 40 Minutes Total time: 1 hr 5 min
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Ingredients

Date and nut base

  • 60g sesame seeds
  • 175g cashews
  • 12 dates, halved and with pips removed
  • 60g ground almond
  • 1/2 tsp of salt

Filling

  • 260 grams or 9 ounces of dark chocolate, chopped
  • 1 cup + 4 tbsp heavy cream
  • 2 eggs, lightly beaten
  • 1 tbsp vanilla extract
  • 1/2 cup pomegranate seeds (for sprinkling)

Instructions

Date and nut base

Grease a 25 cm (10 inch) tart pan and preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
In a food processor, grind the cashews and sesame seeds to crumbs. Place in a mixing bowl. Then, use the food processor, or if you prefer, use a knife to finely chop the dates.
Combine all ingredients into the bowl and mix together until all ingredients are fully integrated and the mixture feels sticky but malleable.
Place the tart base mixture into the tart pan and use your hands to press it into the base and the edges, making sure every crease is covered and the mixture creates a flat, even surface.
Place the tart base into the refrigerator and let it cool while you make the filling.

Filling

Place the chopped chocolate into a medium glass mixing bowl.
In a medium saucepan, heat the cream over a low heat until bubbles just begin to form at the edges of the pan.
Remove the pan from the heat and pour the cream over the chocolate. Let it sit for a minute.
Using a wooden spoon, mix in the chocolate with the cream until it forms a thick, creamy mixture. Add in the eggs and vanilla extract.

Assembly

Remove the base from the refrigerator and pour the filling inside.
Place the tart into the preheated oven and bake for 35-40 minutes or until the tart is just set.
Remove the tart from the oven and sprinkle over the pomegranate seeds.
Allow tart to cool before serving.

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