Pomegranate Tart

Pomegranate Tart
Ingredients

For the crust
1 cup all-purpose flour
⅓ cup confectioners’ sugar
Pinch of kosher salt
½ cup cold unsalted butter, cut into 1/2″ pieces

For the filling
8 ounces semisweet chocolate, chopped
1 cup heavy cream
1 cup Dark Chocolate Dreams peanut butter, divided
Pinch of kosher salt
2 cups fresh pomegranate arils (seeds)

Procedure

1. Preheat oven to 425°F. Spray a 9” round tart pan with baking spray.

2. Combine the flour, sugar, salt, and butter in a large bowl and use your fingers or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs. Add a bit of cold water, a teaspoon at a time, if the dough is dry.

3. Press the dough into the tart pan bottom firmly and partially up the sides. Use a fork to poke holes in the bottom of the tart and place in freezer to chill for 15 minutes.

4. Bake for 12-15 minutes, or until golden brown. Place on a wire rack to cool.

5. Make the filling: Combine the heavy cream and 1/2 cup of the peanut butter and the pinch of salt in a medium saucepan over medium heat, whisking until the cream is hot and the peanut butter is completely melted and incorporated.

6. Remove from heat and pour the hot cream mixture over the chocolate. Add the remaining 1/2 cup peanut butter, and whisk until smooth, thick, and shiny.

7. Pour the ganache into the prepared crust and chill at least 2 hours until completely set. (Can be prepared up to 24 hours in advance.)

8. Top with pomegranate arils just before serving.

Note: Can also be prepared in two mini muffin pans.