Dark Chocolate Pomegranate Tart

Dark Chocolate Pomegranate Tart

With the festive season creeping up there's going to be lots of celebrations (and lots of food!). So we've created this incredible Dark Chocolate Pomegranate Tart for your next get together. The crumbly biscuit base and silky smooth chocolate ganache is so dreamy β€” your friends and family will be fighting for seconds!


Chocolate takes centre stage here! By choosing dark chocolate with 85% – 90% cocoa solids you're massively reducing the amount of sugar in this recipe. For example, using 85% instead of 70% reduces the sugar in this tart by ~45g β€” that's 12 Β½ teaspoons! This simple change can make this dessert a lot more nutritious. And the creamy coconut milk creates a more subtle chocolate flavour if you find 85% too intense usually. Dark chocolate is packed full of flavonoids β€” a type of antioxidant. These can help lower blood pressure and improve blood flow to the heart and brain. Studies have even shown that regular consumption can improve cognitive function and reduce the incidence of stroke. Dark chocolate is also rich in many minerals including iron, magnesium, copper and manganese. It’s also a great source of caffeine and theobromine so it’s the perfect little pick me up.

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Ingredients:

Base:

  • 100g oats
  • 85g almond meal
  • 2 tbsp cacao powder
  • 50g desiccated coconut
  • 1 egg
  • 3 TBSP coconut oil
  • 2-3 TBSP maple syrup (sweeten according to your preference)

Filling:

  • 3 TBSP pomegranate juice
  • 1 x 400ml tin of coconut milk (full-fat)
  • 200g dark chocolate (we used 85%)
  • 1 tsp vanilla
  • 2 handfuls pomegranate seeds (for decoration)

*other toppings you can use include berries, crushed nuts, toasted desiccated coconut and chocolate shavings

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Instructions:

Base:

  • Preheat the oven to 170Β°C and grease a loose-bottomed 23cm fluted tin with coconut oil.
  • In a food processor, blend the oats to form a flour.
  • Then add the almond meal, cacao powder and desiccated coconut and blend together.
  • Next add the egg, coconut oil and maple syrup and blend until the mixture is thoroughly combined.
  • Press the mixture in the tin and bake for ~20 minutes until firm and golden.
  • Carefully place on a wire tray and allow to cool.

Filling:

  • To get the juice from a pomegranate, scoop the seeds into a sieve over a bowl. Shake the seeds and the juice will run into the bowl.
  • Over a bain-marie, add the chocolate, coconut milk, pomegranate juice and vanilla to a heatproof bowl and cook on a low-medium heat.
  • Allow the mixture to cook for ~12-15 minutes until silky smooth β€” you'll need to stir the mixture often with a whisk.
  • Allow the mixture to cool for a few minutes and then pour it into the cooled base.
  • Place the tart in the fridge to set for 2 hours.
  • Top with your favourite toppings before serving.