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Pomegranate and Chocolate Shortbread Tart | urbanbakes.com

Pomegranate and Chocolate Shortbread Tart


Description

A 6-ingredient delectable Shortbread Tart filled with a Smooth Dark Chocolate Ganache and Pomegranate Arils.


Ingredients

Scale
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 cup heavy cream
  • 12 oz (1 ½ cups) dark chocolate chips
  • 1/2 cup pomegranate arils

Instructions

  1. Heat oven to 350 degrees F. Set a removable bottom tart pan over a baking sheet; set aside. Note: baking sheet is used in case there is a leakage which should not happen but this is good practice when using any pan with a removable bottom.
  2. In a large bowl, beat butter and sugar until just combined. Gradually add flour and continue to mix until a ball of soft dough begins to form.
  3. Evenly press dough into the bottom and up sides of the tart pan.
  4. Bake for 12 to 15 minutes or until lightly golden. Allow crust to cool in pan while the ganache is prepared.
  5. In a 2-quart saucepan, heat heavy cream just to a boil. Remove from heat. Add chocolate chips and whisk until all chocolate chips have melted.
  6. Pour chocolate ganache into cooled crust and chill in refrigerator for 2 hours or until set.
  7. When set, sprinkle arils over the top. Cut and serve. ENJOY!

Notes

This recipe can be made using a 9-inch round tart pan or a 13×4-inch tart pan as shown in photos.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
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