Dark Chocolate Ganache Tart with Pomegranate Arils


November 29, 2018

  • Prep: 40 mins
  • Cook: 20 mins
  • Yields: 6 - 8


300g ready-made short crust pastry, defrosted

600g 70% dark chocolate, chopped finely

400ml cream

80ml butter, cubed


Pomegranate arils

Chocolate shavings

Vanilla ice cream


1Preheat the oven to 180°C. Prepare a 500ml capacity tart tin by spraying with a non-stick cooking spray.

2Line the tart tin with the short crust pastry.

3Prick the bottom with a fork. Place baking paper over the pastry and fill with blind baking beans or rice.

4Bake for 15 to 20 minutes until the base of the tart is cooked, take care not to burn the edges.

5Remove from oven and take out the baking paper with beans/rice and allow to cool completely while you make the dark chocolate ganache.

6To make the dark chocolate ganache; heat the cream over medium heat in a small saucepan to just below boiling point.

7Place the chocolate in a medium mixing bowl and slowly pour the hot cream over the chocolate, stirring with a wooden spoon. Make sure all the chocolate pieces are melted.

8While stirring, add cubed butter and allow to melt into the ganache.

9Pour the ganache into the short crust case and allow to set for 1 to 2 hours. Serve with pomegranate arils, chocolate shavings and vanilla ice cream.