A 6-ingredient delectable Shortbread Tart filled with a Smooth Dark Chocolate Ganache and Pomegranate Arils.
I was quite shocked when I recently noticed I have not yet posted a dessert on URBAN BAKES that contained pomegranate. If there is one fruit I wish was readily available all year round, pomegranates are it. I can’t ever seem to get enough. At times during the Summer months, I would catch myself scanning the shelves of several different markets in hopes to find this seeded apple; only to later remember ‘this is more of a winter fruit.’ This happened quite often. There is just something about these arils (seeds) that I’m obsessed with.
Maybe it’s that punch of sweet-tart flavor that I crave. Combine this with dark chocolate and, WOW! In heaven.
And let’s not forget about this crust. It’s to die for! Within the first bite, you’ll sense how the thick shortbread is able to give this dessert a pleasant balance of flavors by mellowing the tartness from the arils while lightly sweetening the dark chocolate ganache. It is truly, the perfect harmony of flavors.
In addition, this is probably the second easiest tart with minimal labor that I’ve made to date. Inspired by my Salted Cashew-Bittersweet Chocolate Tart, I wanted to make something easy with very little bake time. How’s 15 minutes sound? Not bad, right?
I thought so ;-)
Being that the new year is quickly approaching we’ll all begin to hear, “new year, new you,” so I figured I’d get a head start on some healthy & fun facts about pomegranates!
- Low in calories; 1/2 cup = 72 calories versus 1 tbsp. chocolate chips = 70 cal. Homework: How many chocolate chips fit into a tablespoon, leveled? Don’t cheat by using a soup spoon!
- High in fiber, potassium, and vitamin C
- High in 3 different polyphenols (tannins, anthocyanins, and ellagic acid) which work as antioxidants to help protect the body from free radical damage that may trigger certain cancers.
- Pomegranates are also known as the Chinese Apple.
- The average pom contains 600 arils!
- Can be cooked, juiced, and dried to be used as décor.
- Seasonal fruit available between late Summer till January however, prime months are October – January.
- Determine which pom to purchase based on weight and not by color or size. In general, poms should be firm and heavy. Keep in mind, the heavier, the better = juiciest.
(Only creditable sources are used when given nutritional facts and are posted as linkbacks for further information)
- ¾ cup butter, room temperature
- ¾ cup light brown sugar
- 1½ cups flour
- 1 cup heavy cream
- 12 oz (1 ½ cups) dark chocolate chips
- 1/2 cup pomegranate arils
- Heat oven to 350 degrees F. Set a removable bottom tart pan over a baking sheet; set aside. Note: baking sheet is used in case there is a leakage which should not happen but this is good practice when using any pan with a removable bottom.
- In a large bowl, beat butter and sugar until just combined. Gradually add flour and continue to mix until a ball of soft dough begins to form.
- Evenly press dough into the bottom and up sides of the tart pan.
- Bake for 12 to 15 minutes or until lightly golden. Allow crust to cool in pan while the ganache is prepared.
- In a 2-quart saucepan, heat heavy cream just to a boil. Remove from heat. Add chocolate chips and whisk until all chocolate chips have melted.
- Pour chocolate ganache into cooled crust and chill in refrigerator for 2 hours or until set.
- When set, sprinkle arils over the top. Cut and serve. ENJOY!
This recipe can be made using a 9-inch round tart pan or a 13x4-inch tart pan as shown in photos.
Shortbread crust recipe adapted from Cookies and Cups
Recipe source: www.urbanbakes.com