Chocolate Pomegranate Tart With Date and Nut Base

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.