Chocolate praline pomegranatate tart♡

 

I couldn’t resist but sharing with you my insta story picture, I was so proud of this baby. This was my first attemtp  to make a tart evaaa. I always thought I was more of a savoury person in the kitchen but oh my… playing with colours and sugar? it feels great! I am told that I am a perfectionist .. but from my perspective is just that when it comes to creating something or doing anything really I want it to be done in the proper way (perfectionism? ). So even though my tart tastes really good and the crust was Amazing,  I figured out a few tips to make it even better, so keep notes! Oh, not to mention that I not only provide a method on how to make a homemade tart crust but also a cheescase kinda base thing,  just to make tarts even more fun & spontaneous.

~ Prep. time: 15’/ Crust cooking: 20′ / Freezing: 20′ / Easy / Cost: 6€ / 8 Serves ~

Ingredients

For the crust:

  • 1.5 all purpose flour
  • 3 tablespoons watter
  • 3 tablespoons honey
  • 4 tablespoons unsalted low fat butter
  • 1 egg yolk
  • 2 teasppoons cocoa powder

For the filling:

  • 1 package whipped cream
  • 1.5 package chocolate praline
  • 2/3 cup chocolate or plain milk
  • 80% cream cheese
  • 1 pomegranate juice
  • blue colour
  • 1/2 teaspoon vanila extract
  • 1 cup pomegranate seeds
  • 1/2 cup shaved chocolate

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Instructions:

For the crust:

Method 1

  1.  In a large bowl add all the ingredients apart of the  water and mix well.
  2. Lastly add the water and create a ball. Using a plaster open a thin (not too thin) pastry.
  3. Carefully place it on a tart pan, after you spay some butter on it.
  4. Using a spoon make small holes in the pastry.
  5. Bake for 20 minutes at 200 degrees.
  6. Let it cool and then add the filling.
  7. Put in the fridge for 6 hours.

Method 2 (It’s pretty similar!)

  1.  In a large bowl add all the ingredients apart of the  water and mix well.
  2. Lastly add the water and create a ball. Using a plaster open a thin (not too thin) pastry.
  3. Carefully place it on a tart pan, after you spay some butter on it.
  4. Bake for 20 minutes at 200 degrees.
  5. Now break the pastry in a bowl and add the butter in. (room temperature butter).
  6. Mix well as you would do for the cheesecake base (just mix well with your hands).
  7. Then take the tart pan and squeeze it in using your hands.
  8. Put it in the fridge for 15 minutes.
  9. Add the filling.

For the filling:

  1. In a large bowl mix with your mixer the milk and 1/3 whipped cream for 5′.
  2. Add the cream cheese and mix for another 2 minutes.
  3. Lastly add the vanilla, pomegranate juice and blue colour  and mix for 1′.
  4. Put in the fridge for 1-2 hours.
  5. In another bowl mix the chocolate praline and rest of the whipped cream for 2-5 minutes. (heatthe chocolate in microwave or using the bane mari  method for 1′)
  6. Fill the tart with it and let it cool.
  7. After a couple of hours add the other cream on to of the tart and top with the shaved chocolate  and pomegranate seeds.
  8. Let it cool for a few hours.

Bon Appétit

 

 

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