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  • The holidays are here and I like to make desserts that will delight and impress my friends,

  • so today, I’m making a decadent chocolate pomegranate tart. It’s a layer of flaky

  • chocolate dough with a velvety smooth chocolate ganache topped with pomegranate jewels on

  • top. This one is a show stopper and your friends are going to think you spent all day in the

  • kitchen. but it’s actually soooo easy to make!

  • Before we start - don’t forget to follow me on Instagram @HoneysuckleCatering and on

  • snapchat at honeysucklebee to see my cooking adventures and what i’m testing. :D

  • First I’ll start on my dough. In a medium bowl, i’ll combine ½ cup or 1 stick of

  • melted butter, 3 tbsps of granulated sugar, and ½ tsp of kosher salt. I’ll mix it well

  • until combined, then I’ll add in 1 cup of all purpose flour, ¼ cup of almond flour,

  • and 2 tbsp of cocoa powder. I’ll mix it again until the dough forms into a nice ball.

  • No equipment needed for this! I told ya it was gonna be easy. i’m using a rectangular

  • pan that I’ve already lined with parchment paper, and i’ll just add my dough and press

  • it into the pan like this! I’m pressing it by hand into an even layer, making sure

  • it gets into every nook and cranny.

  • I’ll let the dough rest for 30 minutes in the fridge and then i’ll preheat my oven

  • to 350 degrees F. Once it’s ready, i’ll prick the dough with a fork several times.

  • This is to release air when it bakes so won’t puff up while baking. I’ll bake it for 20-22

  • minutes until the dough is nice and golden brown. Then I’ll pull it out and let it

  • cool completely. In the meantime i'll start working on my ganache filling.

  • I’m going to heat up 1 1/4 cup of heavy cream, 1 tsp vanilla extract, and a pinch

  • of salt into a medium saucepan. I’ll cook it on medium heat just until it starts to

  • boil, and then I’ll take it off heat right away. I’ll stir in ¾ cup of semi-sweet

  • chocolate that I’ve already chopped into small pieces, 3 tbsp of butter, and stir it

  • just until it combines. It should be nice and glossy like this.

  • Once the chocolate ganache comes together, I’ll stir in ¼ cup of pomegranate arils,

  • now i’ll fill the crust with the chocolate filling all the way up to the top. I’ll

  • take another ¼ cup of the pomegranate seeds and just sprinkle it on top. Isn’t it sooo

  • beautiful already? Now the hard part is to let it sit at room temperature for 2 hours

  • until we cut it apart. Once the chocolate filling has firmed up we can cut it into triangles

  • and it’s ready to serve!

  • This Chocolate Pomegranate Tart is going to blow your mind with how good it is! Let me

  • know if you try out the recipe and be sure to tag me in your photos. Thanks for watching

  • and i’ll see you guys for more Holiday recipes. Bye!

The holidays are here and I like to make desserts that will delight and impress my friends,

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