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November 07, 2024 Reading time: 5 Minutes Do-It-Yourself
Pomegranate chocolate tart
A fruity, chocolaty surprise!Whether for Christmas, a birthday party or an other special occasions:
this pomegranate chocolate tart will make your eyes light up.
A wonderfully crumbly chocolate pastry filled with a fruity cream made from pomegranate
and delicious chocolate - a successful composition that will make chocolate lovers melt away, we promise...
If you love chocolate, you've come to the right place!
Pomegranate chocolate tart
with pomegranate filling
Ingredients for the shortcrust pastry:
- 120 g cold butter
- 180 g flour
- 70 g sugar
- 2 tsp cocoa powder
- 1 egg yolk
- 1 shot of ice-cold water
Ingredients for the filling:
- 500 g mascarpone light
- 1 pack of Lauenstein Confiserie Pomegranate truffles
(corresponds to 215 g)
Ingredients for the topping:
- ½ pomegranate
- Lauenstein Confiserie Pomegranate truffles
Preparation of the pastry
Dice the cold butter and knead quickly with the remaining
ingredients into a smooth shortcrust pastry.
Shape the dough into a ball and wrap in cling film.
Leave to rest in the fridge for around 30 to 60 minutes.
Roll out the dough into a rectangle on a floured work surface,
place in a rectangular tart tin and press the edges down lightly.
Blind bake the dough in a preheated oven
at 175 °C for around 30 minutes:
Cover the dough with baking paper and weigh down
with dried pulses (e.g. lentils).
Remove the dough from the oven after around 30 minutes
and leave to cool completely.
ingredients into a smooth shortcrust pastry.
Shape the dough into a ball and wrap in cling film.
Leave to rest in the fridge for around 30 to 60 minutes.
Roll out the dough into a rectangle on a floured work surface,
place in a rectangular tart tin and press the edges down lightly.
Blind bake the dough in a preheated oven
at 175 °C for around 30 minutes:
Cover the dough with baking paper and weigh down
with dried pulses (e.g. lentils).
Remove the dough from the oven after around 30 minutes
and leave to cool completely.
Preparation of the filling & topping:
For the filling, melt the truffles and mix with the mascarpone until creamy.
Pour the cream into the cooled tart.
Remove the pomegranate seeds and serve the tart garnished with
pomegranate seeds and a few truffles.
Pour the cream into the cooled tart.
Remove the pomegranate seeds and serve the tart garnished with
pomegranate seeds and a few truffles.
Pomegranate truffles
This truffle combines the freshness and fruity taste of pomegranate with exquisite dark chocolate
and the finest nougat.
Every bite is a harmonious interplay of sweetness and acidity which is a treat for the taste buds.
and the finest nougat.
Every bite is a harmonious interplay of sweetness and acidity which is a treat for the taste buds.
We bake the pomegranate chocolate tart with a chocolate shortcrust pastry and the cream is also made with chocolate - for a double treat.
So that the dessert is not too heavy on the palate, we refine it with a fruity note and the addition of pomegranate. The pomegranate is in the chocolate and gives the pomegranate chocolate tart a fruity, crunchy finish with fresh pomegranate seeds.
So that the dessert is not too heavy on the palate, we refine it with a fruity note and the addition of pomegranate. The pomegranate is in the chocolate and gives the pomegranate chocolate tart a fruity, crunchy finish with fresh pomegranate seeds.
In collaboration with cookingCatrin
