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.
  • 1⅔ cups GF graham crumbs
  • ⅓ cup butter or margarine, melted
  • ⅔ cup 35% cream
  • 6 oz GF white chocolate, finely chopped
  • 2 Tbsp butter or margarine
  • 1 lemon, zested
  • 1-2 pomegranates, seeded
  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).
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/