Vegan Chocolate Pomegranate Tart
A decadent vegan chocolate pomegranate tart with a silky dark chocolate ganache filling nestled in a crisp, chocolatey plant-based crust. Finished with jewel-toned pomegranate arils for a burst of brightness and tart contrast, it’s rich, dramatic, and perfectly balanced between deep cocoa and fresh fruit. Elegant enough for a celebration, perfect for Valentine's Day and simple enough for a cozy night in.
Servings 10
Ingredients
Chocolate Tart Dough
- 190g (1 ½ c + 2 Tbs All Purpose Flour
- 20g (3 Tbs) Dutch Processed Cocoa Powder
- 60g (½ c) Powdered Sugar
- 150g (⅔ c) Vegan Butter cold + cubed
- ¼ - ½ c Ice Water
Pomegranate Ganache Tart Filling
- 240g (1 c) Full fat Coconut Milk canned
- 60g (¼ c) Pomegranate Juice
- 40g (2 Tbs) Pure Maple Syrup
- 12 oz Vegan Dark Chocolate, 65% chopped
- ½ c Pomegranate Arils
- Pinch of Flaky Salt optional
Instructions
Chocolate Tart Dough:
- In a food processor, pulse together the flour, cocoa powder and powdered sugar. Add cold, cubed vegan butter to the mixture, pulsing until pea-sized crumbs form. Drizzle in ¼ c ice water, pulse and test the dough. Squeeze the dough, if it sticks together the dough is ready. If it is still too dry to stick together, add 1 Tbs of ice water at a time until a dough forms. It should be slightly sticky with butter bits throughout the dough. Chill 1 hour minimum.
- On a lightly floured surface, roll out tart dough to a 12” diameter. Moving the dough a 1/4 turn as you go so that the dough doesn’t stick. Flip into the tart pan, pressing into the edges and cutting off any excess dough. Freeze for 30 minutes.
- Blind bake the pastry, lining the dough with parchment paper filled to the top with pie weights, edge to edge. Bake at 350F for 20 minutes, remove pie weights and finish baking another 10-12 minutes. Pastry should look dry on the surface when it is ready.
Chocolate Pomegranate Filling:
- In a heat proof bowl, add the chopped chocolate and maple syrup.
- Add the coconut milk and pomegranate juice to a saucepan and bring to a simmer. Pour over the chocolate and make sure the mixture covers the chocolate. Let sit for 3-5 minutes. Whisk the mixture together until it is smooth and silky.
- Pour into the baked crust and smooth the top with an offset spatula. Sprinkle with the pomegranate arils. Move to fridge to set up until sliceable, about 3-4 hours.
Notes
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