Well, Christmas has already come & gone and we are quickly approaching 2017!
I am pretty sure that I say this every year, but I can’t believe the holidays are already over. I did a lot of baking over the holidays. I made dessert for Christmas Eve dinner at my mom & Gino’s and for Christmas Day with Lisa, Sam, Keaton, Simon and the gang.
For Christmas Eve, my mom requested I make this Chocolate Tart with Pomegranates & Hazelnuts and one other dessert which I will write about later. I also made this Chocolate Tart on Christmas Day.
The Chocolate Tart required that I make a pie dough.
I thought it would mean making the dough, refrigerating it for at least an hour and rolling the dough out but it didn’t. Once the dough was combined in the food processor, I just had to pour it into the pie pan and press it into the sides to create what would be the crust.
I put this in the fridge for 25 minutes. In the meantime, I started to make the chocolate ganache filling by simmering heavy cream, sugar and salt.
Once heated, I poured the cream mixture over the chocolate and butter.
I put the melted chocolate aside and prepared the pie crust for baking by piercing it with a fork. I then baked it for 25 minutes until golden. Once it had cooled, I poured the ganache filling into the pie crust.
I placed the tart into the fridge for about 25 minutes for the chocolate to set a little bit. Once it had, I sprinkled the toasted hazelnuts and pomegranate seeds on top.
It was then placed into the fridge again, this time for 2 hours, for it to set completely.
This tart was delicious. It was so rich in flavor that you really just needed a sliver. The crunch of the hazelnuts added texture while the pomegranate seeds added some refreshment to the deep chocolate flavor.