Pomegranate Tart with Nutella Mousse

Pomegranate Tart with Nutella Mousse


Pomegranate Tart

Truly delicious and quite original dessert: pomegranate tart with Nutella mousse and chocolate ganache . The taste of chocolate with a burst of tangy pomegranate blends together so perfectly. I ended up testing the recipe only once, it turned out just right from the first time, so decided not to change anything.
Hope you enjoy this recipe and happy baking!

Pomegranate Tart with Nutella Mousse

Pomegranate Tart with Nutella Mousse

Ingredients

Pomegranate Tart with Nutella Mousse
For the tart
150 grams of unsalted butter, at room temperature
1/2 cup of confectioners sugar
1 1/2 cups of all purpose flour
Pinch of salt
You will also need a 10″ tart pan and pie weights ,or just use regular dry beans
For the chocolate mousse and ganache
1 1/2 cup of heavy whipping cream, divided
1 cup of semisweet chocolate chips
1/2 cup Nutella
1 tbs rum ( or hazelnut liqueur,optional )
1/4 cup pomegranate seeds

Pomegranate Tart with Nutella Mousse

Directions

Pomegranate Tart with Nutella Mousse
To make the tart
Beat the butter and sugar until light and fluffy
Add the salt and flour, lightly mix on low speed
Press the tart dough evenly and firmly to the pan
Let it sit in the fridge 25-30 minute to harden
Preheat the oven to 350°
Line the tart shell with parchment paper and place the pie weights (or beans) on top
Bake 30 minutes, then carefully remove the paper with the weights and bake another 15 minutes
Let the tart shell to cool down and while you make the filling
To make the ganache and mousse

Pomegranate Tart with Nutella Mousse
Bring to a simmer the 1/2 cup of heavy cream and pour it over the chocolate
Mix until the chocolate chips are melted and add the Nutella and liquor,mix to incorporate
Pour about 2/3 cup of that ganache into the tart shell,spread evenly and place it in the fridge
Beat the 1 cup of heavy cream until the right consistency has reached
Add the remaining ganache to the cream and gently fold in to make the mouse
Pour the mousse on the ganache layer and spread evenly
Place in the fridge for 20-30 minutes to chill
Remove and sprinkle the pomegranate seeds on top
Decorate to your taste
For better taste ,refrigerate at least an hour before service
Keep the tart in the fridge if not serving.

Happy Baking !

Pomegranate Tart with Nutella Mousse

 

Posted in Cakes.

heghineh

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