Sometimes, magic just happens in the kitchen. Which is what I found out when putting these three ingredients together in a dark chocolate tart:
The first time that I made this orange, pomegranate, and almond awesomeness, I actually made little tartelettes for Valentine's Day. The recipe was sort of a complete amalgamation of whatever I had lying about the kitchen, which was, luckily, awesome winter pomegranate and citrus. I knew I wanted to make some sort of chocolate tart, and I literally grabbed the first ingredients that I saw and folded them in. Serendipity is such a wonderful thing sometimes.
Once I had finished the tartelettes, I took a few as a trial run up to my weekly class in Berkeley. I watched silently in the middle of class as people slowly snuck bites out of their tartelettes, and their faces started lighting up. Ah! I just live for those moments.
Anyways, after all of my tartelettes had been devoured over Valentine's Day weekend, I knew that I had to revisit the recipe and make one large tart for personal consumption. The super-flaky pastry crust here is infused with blood orange zest and almond extract, making for one extremely flavor-packed tart crust. The dark bitterness of the chocolate ganache filling is balanced out by a hint of sweet pomegranate liquor. Put this all together, and you end up with a richly smooth and decadent chocolate tart that stores a burst of orangey and almondy goodness.
And, to demonstrate the magic of these tarts-- my Berkeley professor, who had completely lost her voice from a sore throat, ate one of these tartelettes and magically gained her voice back immediately thereafter! Okay, sure, this might have been due to the amount of tea she was guzzling during class, but I like to think that these tarts had something to do with it. :-)
Read on for the recipe...