Description
Silky chocolate ganache in a crisp shortbread crust topped with ruby-red pomegranate seeds. Perfect for holidays or special occasions.
Ingredients
Crust:
1 1/4 cups crushed digestive biscuits or graham cracker crumbs
5 tablespoons melted unsalted butter
2 tablespoons sugar
Chocolate Ganache Filling:
1 1/4 cups heavy cream
1 cup dark chocolate chips or chopped chocolate
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Topping:
1 1/2 cups fresh pomegranate seeds
2 tablespoons pomegranate molasses (optional)
Powdered sugar for dusting
Instructions
1. Preheat oven to 350°F / 175°C.
2. Prepare crust: Mix crumbs, sugar, and melted butter. Press into tart pan. Bake 8-10 min. Cool completely.
3. Prepare ganache: Heat cream until steaming. Remove from heat. Add chocolate and butter. Let sit 2-3 min. Whisk until smooth. Stir in vanilla.
4. Pour ganache into cooled crust. Refrigerate 2-3 hours until set.
5. Top with pomegranate seeds. Drizzle molasses if desired. Dust with powdered sugar.
6. Slice with warm knife and serve.
Notes
Use high-quality chocolate for best flavor.
Add flaky sea salt for a gourmet touch.
Serve chilled for perfect texture.
For gluten-free crust, use almond flour or gluten-free cookies.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg