so today, I’m making a decadent chocolate pomegranate tart. It’s a layer of flaky

chocolate dough with a velvety smooth chocolate ganache topped with pomegranate jewels on

top. This one is a show stopper and your friends are going to think you spent all day in the

kitchen. but it’s actually soooo easy to make!

Before we start - don’t forget to follow me on Instagram @HoneysuckleCatering and on

snapchat at honeysucklebee to see my cooking adventures and what i’m testing. :D

First I’ll start on my dough. In a medium bowl, i’ll combine ½ cup or 1 stick of

melted butter, 3 tbsps of granulated sugar, and ½ tsp of kosher salt. I’ll mix it well

until combined, then I’ll add in 1 cup of all purpose flour, ¼ cup of almond flour,

and 2 tbsp of cocoa powder. I’ll mix it again until the dough forms into a nice ball.

No equipment needed for this! I told ya it was gonna be easy. i’m using a rectangular

pan that I’ve already lined with parchment paper, and i’ll just add my dough and press

it into the pan like this! I’m pressing it by hand into an even layer, making sure

it gets into every nook and cranny.

I’ll let the dough rest for 30 minutes in the fridge and then i’ll preheat my oven

to 350 degrees F. Once it’s ready, i’ll prick the dough with a fork several times.

This is to release air when it bakes so won’t puff up while baking. I’ll bake it for 20-22

minutes until the dough is nice and golden brown. Then I’ll pull it out and let it

cool completely. In the meantime i'll start working on my ganache filling.

I’m going to heat up 1 1/4 cup of heavy cream, 1 tsp vanilla extract, and a pinch

of salt into a medium saucepan. I’ll cook it on medium heat just until it starts to

boil, and then I’ll take it off heat right away. I’ll stir in ¾ cup of semi-sweet

chocolate that I’ve already chopped into small pieces, 3 tbsp of butter, and stir it

just until it combines. It should be nice and glossy like this.

Once the chocolate ganache comes together, I’ll stir in ¼ cup of pomegranate arils,

now i’ll fill the crust with the chocolate filling all the way up to the top. I’ll

take another ¼ cup of the pomegranate seeds and just sprinkle it on top. Isn’t it sooo

beautiful already? Now the hard part is to let it sit at room temperature for 2 hours

until we cut it apart. Once the chocolate filling has firmed up we can cut it into triangles

and it’s ready to serve!

This Chocolate Pomegranate Tart is going to blow your mind with how good it is! Let me

know if you try out the recipe and be sure to tag me in your photos. Thanks for watching

and i’ll see you guys for more Holiday recipes. Bye!