Mmmmmmmmm, tangy chocolatey goodness! Recipe below!
RECIPE (adapted from Pastry Affair)
Almond Tart Crust
195 grams all-purpose flour
60 grams sliced almonds
2 tbsp chia seeds
2 tsp ground cinnamon
1/4 teaspoon salt
2 tbsp coconut sugar
115 grams cold soy butter/Crisco, cubed
1 large egg
2 tbsp ice water
- In a large mixing bowl, mix together the flour, sliced almonds, chia seeds, cinnamon, salt, and sugar.
- Cut in the cubed butter with a pastry blender or with your hands until the dough resembles coarse sand.
- Next, mix in the egg and water until the dough comes together.
- Press the dough into a 24cm tart pan, taking care to keep the dough an even thickness. Stab the bottom several times with a fork so the dough will bake evenly in the oven.
- Refrigerate your dough for 30 minutes to firm up.
- Preheat oven to 180 degrees C. Bake the tart shell for 15 minutes, or until lightly coloured and dry to the touch.
340 grams dark chocolate, roughly chopped
200 ml heavy cream (I used Dilea dairy-free cream)
60ml (4tbsp) blood orange juice
2 large eggs
3 tbsp coconut sugar
1 tbsp all-purpose flour
1/4 tsp salt
- While the tart crust is baking, put the chocolate, cream and blood orange juice in a small saucepan over medium-low heat and melt the chocolate, stirring continuously. Once uniform, turn off the heat and mix in the eggs, sugar, flour, and salt.
- Pour the mixture into the pre-baked tart crust and bake for an additional 30 minutes.
475 ml pomegranate juice
3 tbsp granulated sugar
Fresh pomegranate arils, for garnish
- In a small saucepan over medium heat, mix together the pomegranate juice and sugar. Bring to the boil and simmer for 35-40 minutes, or until the juice thickens. You’re looking for a syrupy consistency.
- When the tart has finished baking and has cooled slightly, pour the pomegranate syrup evenly over the top. Give it some R&R.
- Garnish with pomegranate arils. To store, cover and refrigerate.
- Serve at any temperature.