Pomegranate & White Chocolate Tart

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.

WhiteChocPomTart1

Pomegranate & White Chocolate Tart
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Serves: 12
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.

 

 
 

4 Comments

  1. Comment via email: I have made the Pomegranate & White Chocolate Tart several times for different occasions. It seems to be a favorite with family and friends, but if one cannot get Pomegranate’s, which I find difficult to get most of the time, berries of any type, especially those with more flavor, work well. We like blackberries and strawberries, cut up and sprinkled on the tart. Anne

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