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No-Bake Pomegranate Tart Recipe

No-Bake Pomegranate Tart Recipe
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★★★★★

5.1 from 26 reviews

A rich and indulgent no-bake pomegranate tart featuring a gluten-free almond flour crust, a silky dairy-free dark chocolate ganache filling, and topped with fresh pomegranate arils for a burst of tartness and crunch. Perfect for an elegant dessert without turning on the oven.

Ingredients

Scale

For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup cacao powder
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • Pinch of sea salt

For the chocolate filling:

  • 1 cup full-fat coconut milk (from a can)
  • 1 1/2 cups chopped dark chocolate (dairy-free, at least 70%)
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon vanilla extract

Toppings:

  • 3/4 cup fresh pomegranate arils
  • Flaky sea salt (optional)

Instructions

  1. Make the crust: In a mixing bowl, combine almond flour, cacao powder, maple syrup, melted coconut oil, and a pinch of sea salt until a cohesive dough forms. Press this dough evenly into the base and sides of a 9-inch tart pan. Place the tart pan in the freezer to set while you prepare the filling.
  2. Prepare filling: Warm the full-fat coconut milk in a saucepan over medium heat until it just begins to simmer. Remove from heat and immediately add the chopped dark chocolate. Let this mixture sit undisturbed for 2 minutes to allow the chocolate to melt, then whisk gently until smooth. Stir in maple syrup (if using) and vanilla extract until fully combined.
  3. Assemble: Pour the silky chocolate ganache into the chilled crust, smoothing the top with a spatula. Gently tap the tart pan on the counter to release any trapped air bubbles. Refrigerate the tart for at least 2 hours, or until the filling is firmly set.
  4. Top: Before serving, sprinkle the tart generously with fresh pomegranate arils. Optionally, finish with a light sprinkle of flaky sea salt to enhance the chocolate’s richness. Slice carefully and serve chilled.

Notes

  • For best results, use high-quality dark chocolate with at least 70% cocoa content for a rich, intense flavor.
  • The tart must be refrigerated for a minimum of 2 hours to allow the ganache to fully set.
  • Ensure the coconut milk is full-fat for a creamy, luscious filling.
  • Optional maple syrup in the filling adds a touch of sweetness but can be omitted for a more bittersweet chocolate tart.
  • This tart is naturally gluten-free and dairy-free, perfect for various dietary preferences.

Nutrition

Keywords: no-bake, pomegranate tart, gluten-free, dairy-free, chocolate tart, vegan dessert, healthy dessert, almond flour crust, coconut milk, dark chocolate ganache

Find it online: https://chefmilacook.com/no-bake-pomegranate-tart-recipe/