Pomegranate & White Chocolate Tart
Author: Marla Hingley
Prep time: 3 hours 20 mins
Cook time: 10 mins
Total time: 3 hours 30 mins
The sweetness of the white chocolate filling is balanced perfectly with the tartness of the pomegranate seeds. Here is another example of how a few simple ingredients can create a delicious and beautiful dessert.
Ingredients
Crust
  • 1⅔ cups GF graham crumbs
  • ⅓ cup butter or margarine, melted
Filling
  • ⅔ cup 35% cream
  • 6 oz GF white chocolate, finely chopped
  • 2 Tbsp butter or margarine
  • 1 lemon, zested
  • 1-2 pomegranates, seeded
Instructions
  1. Mix together crust ingredients and press into a 9" tart pan (up the sides as well). Bake at 350°F for 10 minutes. Set aside.
  2. For the filling, place chopped chocolate in a bowl. Heat cream until just before it boils, then pour over chocolate. Let sit (without stirring) for 2 minutes, then whisk until smooth. Add butter and whisk until smooth.
  3. Sprinkle the lemon zest over the baked crust, then pour the filling over top. Chill at least 3 hours.
  4. Before serving, top with pomegranate seeds over the entire surface (you can use as much or as little as you like).
Notes
The best kind of tart pan is one with a removable bottom. You can use a large one, or 4 smaller ones to make individual tarts.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/pomegranate-white-chocolate-tart/