Don't you just love the look of these pomegranate and truffle tarts? The smoothness of soft pink filling contrasting with the fluffiness of the truffle decoration? I love them!
On top of being so pretty, these tarts are delicious too! I made them with the technique I used in the pomegranate macarons a few weeks back, and they taste just like the fruit.
It's a win-win-win combo, truly. The buttery taste of the sable dough, the pureness of the creamy pomegranate filling topped with the sweetness of the chocolate truffle. Just perfect, I swear!
Pomegranate and truffle tarts
- 250g flour
- 140g butter, cubed
- 100g sugar
- 1 egg yolk
- Sift flour. Add cubed butter and sugar, knead with your fingers so the butter is completely incorporated.
- Add the egg yolk and knead until smooth.
- Wrap in plastic and refrigerate for 2 hours.
- Prepare the pan by coating it with butter or oil and dusting it with flour.
- Roll the dough and place on the tart pan or ring.
- Make little holes with the tines of a fork on the base and bake for about 15 minutes at 175ºC (350ºF).
- 250ml pomegranate juice
- 75g inuline
- Juice the pomegranates and sieve the juice to eliminate any pulp or seeds left.
- Pour the juice into a minipimer glass and add the inuline while beating, little by little.
- Pour the mixture in a bowl and cover it with plastic wrap, making the plastic touch the liquid.
- Refrigerate for at least 30 minutes.
- 500ml cream
- 180g chocolate
- Pour the cream in a pot and heat until it boils. Chop the chocolate and pour the hot cream on it, and triturate until smooth. Put in the fridge overnight and whip up.
That's about it, will you make them??