WEISS POMEGRANATE CHOCOLATE TART

This Weiss pomegranate tart is the absolute guilty pleasure after a long stressful week. It’s so rich, creamy and melt-in-your-mouth good!

Before we delve into today’s recipe, I want to talk about something that’s none food related. I want to talk about mom guilt. Yes, that feeling that makes you feel like the most selfish person in the world.

A glass of wine in the evenings or mornings (who is judging) can only go a long way to keep you sane dealing with the kids and being a wife. We all need a Mom day out every so often to keep our sanity.

Why you shouldn’t feel mom guilt

Hey, don’t get me wrong, I do feel selfish most times. I feel like I am running from my responsibilities, but then, I don’t think I want my kid(s) to see me having a nervous breakdown.

It’s perfectly okay to destress from the beautiful chaos that lovely motherhood brings. I often remind myself that it’s okay to not be in control, let the boys hang out in hopes that the house won’t burn down or that tossing Cheerios into the air and catching it with the mouth won’t lead anyone to the ER.

All I am saying moms, we need to woosah (breathe, relax). Remember, you need to be both physically, emotionally, and mentally healthy to be able to give a better version of yourself. Oh, dads, this applies to you as well. We all need to take a break from the daily hustle and bustle of life to recharge. You will be surprised what a 30-minute walk in the creek or nap could do for your tired body.

What do you do to relax? What does your “Me-time consist of ?” For me, it’s baking, listening to podcast, spa day or just enjoying my company- I find these things so therapeutic. I find myself having a full-blown conversation with my soul. I laugh, cry, smile, pause, and repeat. Let it all out. Yea, okay maybe I’m a little dramatic… but the result is always fulfilling, just like this pomegranate chocolate tart.

How to make a pomegranate chocolate tart

By the way, I talked a little about how I make my crust here.

For the crust you’ll need;

• Oreo cookies (with filling) I find myself leaning towards Oreo cookies for my tarts lately, I guess it’s the smooth oreo filling or my sweet tooth. Hey, any excuse to lick up the filling. Moreover, you can use digestive biscuit (My fav here), coconut shortbread (another favorite I use for coconut cream pie), graham crackers, and a variety of others.

•  Butter
• Coconut flakes (Unsweetened)  for that extra oomph.
• Pecan halves (optional)

For the filling you’ll need;

Milk chocolate

Dark chocolate

Heavy cream

Butter, cubed

Pomegranate concentrate (If you don’t have pomegranate concentrate, use coffee liqueur. Coffee liqueur will help lift the flavors).

pinch of salt

Pomegranate seeds to garnish (Any fruit that combines well with chocolate should be fine)

Cocoa powder or confectioner sugar to garnish.

The filling is similar to this one here. The only difference is the garnishing and chocolate brand I used. The fresh pomegranate seeds can be added before refrigerating the tart; I prefer to garnish immediately after chilling. There are some pom haters in my circle, hence the preference. Finally, I dusted the top with unsweetened cocoa powder. Please, don’t be like me, sift the powder before sprinkling over the tart or swirl some melted white chocolate over the tart.

Place the pecan, coconut flakes and Oreo in a food processor with the filling intact. Pulse for a few seconds until crumbly. Add in the melted butter, pulse twice until the butter incorporates with the crumbs. Place the crust in a tart pan ( I used a 9″ pan) pressing firmly to bottom and sides of pan with the tips of your fingers. Bake crust in the oven for 7 minutes and allow to cool completely on a cooling rack.

Place a medium saucepan on a stove top, add the cream. Bring to a gentle boil over medium heat. Add butter, and remove from heat. Chop the chocolate bars, place in a bowl, and pour the hot cream into the bowl. Leave untouched for about 2 minutes, then stir gently to avoid adding too much air in the mixture this could leave the tart with too many bubbles. Mix until you get a smooth texture and the chocolate is completely melted. Add the pomegranate extract and pinch of salt, stir once more and transfer into the cooled crust. Place the tart in the refrigerator for up to 2 hours or overnight until it sets. Once it sets, dust the powdered sugar or cocoa powder on top, garnish with Pomegranate seed.

Dads or older kids reading this, mothers day is approaching here in the U.S. Knock moms socks off with this tart, and thank me later 🙂

Are you looking for more delicious treats for valentine’s day? Check out this creamy s’mores cocktail here or this lemon cheesecake here.

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Peace & Love

Maureen

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WEISS CHOCOLATE POMEGRANATE TART

March 1, 2018

Servings: 8

Prep: 12 min

Cook: 12 min

Difficulty: EASY

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A slice of this pomegranate tart will take you to places you've only dreamt of.

By: Maureen Celestine

Ingredients

• • 22 Oreo cookies (with filling)
• • 2 tablespoons butter, melted
• • 1/2 Cup unsweetened coconut flakes
• • 1/4 cup pecan halves (optional)
• • 200g milk chocolate
• • 100g dark chocolate
• • 1 cup heavy cream
• • 4 tablespoons butter, cubed
• • 1 tablespoon pomegranate concentrate
• • pinch of salt
• • 1/4 cup fresh pomegranate seeds (garnish)
• • 1 tablespoon cocoa powder or confectioner sugar (garnish)

Directions

• Step 1 • Preheat oven to 375°F
• Step 2 • Place the pecan, coconut flakes and Oreo in a food processor with the filling intact. Pulse for a few seconds until crumbly. Add in the melted butter, pulse twice until the butter incorporates with the crumbs.
• Step 3 • Place the crust in a tart pan ( I used a 9″ pan) pressing firmly to bottom and sides of pan with the tips of your fingers.
• Step 4 • Bake crust in the oven for 7 minutes and allow to cool completely on a cooling rack.
• Step 5 • Place a medium saucepan on a stove top, add the cream. Bring to a gentle boil over medium heat. Add butter, and remove from heat.
• Step 6 • Chop the chocolate bars, place in a bowl, and pour the hot cream into the bowl. Leave untouched for about 2 minutes, then stir gently to avoid adding too much air in the mixture this could leave the tart with too many bubbles. Mix until you get a smooth texture and the chocolate is completely melted. Add the pomegranate extract and pinch of salt, stir once more and transfer into the cooled crust.
• Step 7 •Place the tart in the refrigerator for up to 2 hours or overnight until it sets.
• Step 8 • Once it sets, dust the powdered sugar or cocoa powder on top, garnish with Pomegranate seeds.
• Step 9 PS: Before placing the tart in the refrigerator, you can add the Pom seeds on top of the tart before it sets, but I prefer to give my guest the option to add it if they want.
• Step 10 PPS: Don’t worry if there are bubbles in your tart. You can always cover it up with garnishes. PPPS :): I used French brand chocolate called WEISS CHOCOLATE.

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