At the South Melbourne Market this week, fresh Pomegranates were on sale.
They reminded me of the deluxe dark chocolate fudge I used to make that was flavoured with Pomegranate Molasses and Pistachios.
Each piece of fudge got tossed in pistachio nut dust (the very tiny tiny crumbs at the bottom of the bag) that gave it a fresh green hue that looked amazing - even if green + chocolate is not a look you expect!
It was my favourite flavour, even though the Turkish Delight fudge that also had Pistachios was the top seller!
Anyway, seeing them fresh got me inspired this Good Friday to look for new recipes to try and test before sharing them with friends. Tell me if you whip this one up for yourself, Kylie
Pomegranate Tart - no baking required and you can make in advance and store in the fridge or freezer, ready to serve cold when you want it.
- 1 cup pitted dates (fresh if possible as much sweeter)
- 1 cup walnuts (or pecans / hazelnuts / pistachios if you prefer and to keep a Middle Eastern vibe)
- pinch of salt
Then for the filling, you need:
- 1 1/2 cup real cacao powder (don't use commercial grade as often has sugar and other additives)
- 1 cup + 2 tablespoons maple syrup / honey / rice malt syrup / coconut nectar (use whichever you prefer)
- 3/4 cup coconut oil (substitute with copha or a vegetable fat that will set otherwise your filling will be 'sloppy')
- 1 teaspoon vanilla (you guessed it, use the real stuff not vanilla flavouring)
- pinch of salt
- 1/3 cup pomegranate arils, plus more for sprinkling on top (makes the tart look delicious!)
Make your crust first:
- Blend all the ingredients in a food processor, until it holds together when pressed into a ball between your fingers
- Tip your crust mix into a medium sized tart pan and press it firmly into the sides and bottom of the pan, you want an even thickness about half a cm thick (you want to replicate how a pastry would form a pie crust)
- Depending on the top of tart pan - you may need to line with baking paper so you can lift the tart out
- Freeze your crust while you prepare the filling
You guessed it, filling is next:
- In a large mixing bowl, combine all your ingredients - except the pomegranate arils, by whisking them together until smooth. Then add the arils in so they stay whole within your filling
- Pour the filling into your chilled crust and smooth over the top with a spatula. Sprinkle your extra arils over the top of the tart and chill in the fridge for at least 30 minutes - it is ready to eat when your crust is nice and firm and will withstand being lifted out of the pan for cutting
- Cut and serve immediately, keep stored in the fridge or freezer for eating another time. Remove tart from the pan and cut into slices. Serve right away or return to the refrigerator until ready to use.