(if making tartelettes, double the pastry crust recipe.)
for pastry crust:
- 1 3/4 cups AP flour (~6 oz/260 grams)
- 7 Tbspn butter, cold and cut into pieces
- 1/4 cup sugar
- 1 egg yolk
- 1-2 Tbspn freshly grated orange zest (I used one blood orange)
- 1 Tbspn almond extract
- 1-2 Tbspn water
- Combine the ingredients in a food processor and pulse just until a dough begins to form.
- Remove the pastry dough from the food processor, form it into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes.
- Preheat the oven to 220 degrees C.
- Roll out the pastry crust. Prick the bottom of the crust several times with a fork. Then, line the pastry with parchment paper and weigh down with pie weights (or dry beans, which is what I use). If making tartelettes, just prick the bottom of the pastry without weighing them down.
- Bake for 15-18 minutes, until the pastry looks golden.
- Remove from the oven and let cool
for chocolate ganache filling:
- 12 oz. bittersweet or dark chocolate, finely chopped
- 10 oz. heavy cream
- 2 Tbspn butter
- 2 Tbspn Pama pomegranate liquor
- Place chocolate in a heat-proof bowl and set aside.
- In a saucepan, combine heavy cream and butter. Heat on medium high, stirring and scraping the bottom constantly until it reaches a gentle simmer. Remove from heat.
- Pour the hot cream onto the prepared chocolate. Let sit for 2-3 minutes.
- Whisk until the chocolate is completely melted and evenly distributed. Stir in the pomegranate liquor.
- Pour into the prepared tart crust. Let set until completely cool, about 1-2 hours. If adding toppings, like fresh pomegranate seeds or almond slices, add these right when the ganache begins to set, about 10-15 minutes. Serve at room temperature.