Pomegranate & Chocolate Tarts

These cute little tarts have a rich chocolate filling topped with the exotic crunch of jewel-like pomegranate seeds—and they taste as good as they look.

MAKES: four 4 ½-inch tarts

PREP TIME: 30 minutes

CHILLING TIME: 3 hours

COOKING TIME: about 30 minutes

STANDING TIME: 5 minute

INGREDIENTS:

VANILLA CRUST

• 1 vanilla bean
• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, melted
• 3 Tbsp granulated sugar
• ¼ tsp fine sea salt
• 3 to 5 Tbsp ice water

CHOCOLATE FILLING

• 1 ¾ cups semi-sweet chocolate chips
• ¼ cup unsalted butter, softened
• 1 cup whipping cream (35%)
• 3 Tbsp granulated sugar
• ¼ tsp fine sea salt
• 1 pomegranate

INSTRUCTIONS:

BAKING DAY SECRET

When preparing a pomegranate, wear an apron (and disposable gloves if you wish): the fruit’s pink juice can stain your clothes.

1. For the vanilla crust, using a sharp knife, split the vanilla bean in half lengthwise. Scrape the seeds out into a medium bowl, reserving the pod.
2. Add the flour, butter, sugar, and salt to the vanilla seeds and stir to combine.
3. Using a fork, stir in the water, 1 tablespoonful at a time, just until the dough comes together.
4. On a clean work surface, gather the dough into a ball. Divide it into four even-sized pieces and pat each piece into a disc. Wrap each disc tightly in plastic wrap and refrigerate for 30 minutes.
5. On a lightly floured work surface, roll out the pastry to ¼-inch thickness. Using a 7-inch plate as a guide, cut out four 7-inch rounds and use them to line four 5-inch individual tart pans (see this page). Refrigerate for 30 minutes.
6. When ready to bake, preheat the oven to 350°F.
7. Bake the pie crusts blind (see this page) for 15 minutes with the parchment or foil and dried beans or pie weights, then 10 minutes without. Let cool completely.
8. For the chocolate filling, combine the chocolate chips and butter in a medium heatproof bowl. Set aside.
9. In a small saucepan, combine the cream, sugar, salt, and reserved vanilla pod. Cook over medium heat, stirring until the sugar dissolves.
10. Remove from the heat and pour the hot cream mixture over the chocolate mixture. Let stand for 5 minutes.
11. Using a rubber spatula (not a whisk), gently stir the chocolate filling until smooth, 3 to 5 minutes. Discard the vanilla pod.
12. Pour the chocolate filling into the tart shells. Refrigerate until the filling has set, about 2 hours.
13. Just before serving, score the skin of the pomegranate with a sharp paring knife to divide it into quarters. Holding it over a bowl to catch the juice, break open the pomegranate. Using your fingers, separate the flesh-covered seeds from the white membrane.
14. Top each tart with pomegranate seeds