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Dark Chocolate Tart with Pistachios and Pomegranate Seeds

December 16, 2022

Dark Chocolate Tart with Pistachios and Pomegranate Seeds

This dark chocolate tart will be a hit at the next party, making you look like a genius. This tart has a chocolate cookie and pistachio crust filled with chocolate ganache (using our sipping chocolate) and topped with pomegranate seeds and crushed pistachios! Serves 8 small slices.

Ingredients:

  • 110 grams chocolate sandwich cookies
  • 82 grams pistachio, roasted and salted (plus extra for garnish)
  • 13 grams granulated sugar
  • 54 grams salted butter, melted
  • 200 grams Intrigue Sipping Chocolate
  • 200 grams heavy cream
  • Pomegranate seeds, for garnish


Directions for crust:

  1. Add cookies and pistachios to the food processor and process until the cookies look like sand.
  2. Transfer to a small bowl, then add butter and sugar. Stir to combine.
  3. Line the bottom of a 7 inch tart pan with parchment paper.
  4. Dump cookie mixture into the tart pan; press it carefully and as evenly as possible on the bottom and sides of the pan.
  5. Place in the refrigerator and preheat the oven to 350F.
  6. Bake the tart shell for 10 minutes.
  7. Place on a cooling rack until completely cool.


Directions for ganache:

  1. Place sipping chocolate in a medium size glass bowl.
  2. Heat cream until steaming.
  3. Pour over the chocolate and cover with a kitchen towel for 3 minutes.
  4. Stir to combine until the ganache is shiny and smooth.
  5. Pour into the cooled tart shell and place in the fridge overnight (or at least six hours).
  6. Garnish with pomegranate seeds and more crushed pistachios!
  7. Store in the fridge for up to 5 days for maximum flavor.


Pro-tips

  • It is best to make the day before to give all the flavors time to develop.
  • Let the tart sit for 30 minutes at room temp before serving.
  • You don't like pistachio? You can substitute any roasted/salted nut you like.
  • Always use high quality chocolate! If you don't have Intrigue Sipping Chocolate, use any dark chocolate (60-80% cacao), chopped finely. 

 

 


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