1 cup unsalted chopped pistachios
1 tablespoon shredded coconut
1 tablespoon sugar
1 tablespoon cocoa powder
1 large egg
3 ounces bittersweet chocolate chips 1/2 cup
4 tablespoons full-fat coconut milk (use the remainder of the can for the pastry cream)
Pastry Cream Ingredients
2 cups of coconut milk
6 tablespoons sugar
2 ½ tablespoons cornstarch
1 tablespoon vanilla bean paste
3 large egg yolks
1 large egg
3 tablespoons unsalted butter softened
2 cups pomegranate seeds from 2 pomegranates
1/4 cup sugar
1 cup 100% pomegranate juice
Preheat oven to 350 F.
In a small food processor, blend the pistachios, shredded coconut, sugar, salt, and cocoa powder until you are left with a coarse powder.
Add in the egg and process just until a paste forms.
With your fingers, spread into four small, lightly greased tart molds (5’’ diameter); if the dough is too sticky wet your fingers with water to help the mixture not to stick.
Bake for 15 to 18 minutes.
Let them cool completely. These can be prepared a day ahead keeping, them in the fridge before adding ganache.
Place chocolate chips, milk, and salt in a small microwave-safe dish and heat at 30-second intervals until milk is hot enough to melt the chocolate.
Stir until completely combined.
Let the ganache cool about 10 or 15 minutes.
Once cooled, divide the ganache into the bottoms of the empty tart crusts.
Place ganache filled tarts in the refrigerator until ready to fill with pastry cream.
Pastry Cream Instructions
Heat the coconut milk over medium-high heat and bring it to a simmer, almost to a boil.
While the milk is heating, place the sugar, egg and yolks, cornstarch, vanilla, and salt in a bowl. Whisk until thick and smooth. Place the bowl with the egg mix on a towel or napkin; this will keep the bowl still as you whisk in the milk.
As soon as the milk starts to bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream into the egg mix, WHISKING CONSTANTLY(can’t stress this enough) to temper the egg mix. Once the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
Heat the custard mixture over medium heat while whisking vigorously until it starts to thicken – about 1 – 2 minutes.
While whisking, let the custard come to a boil. Reduce the heat and cook for about 1-2 minutes more. Remove from the heat and add the butter. Whisk in the butter until thoroughly combined.
Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap touches the whole surface. This prevents skin from forming on the top of the custard.
Let the custard cool 10-15 minutes, then top the ganache filled tarts with pastry cream. You will have leftover pastry cream to use for another recipe or to eat.
Allow the tarts to cool for an additional 10 minutes, then top with about 1/2 cup of pomegranate seeds on each tart, pressing lightly, so the seeds stay on the tart.
Let the tarts set in the refrigerator for a least 2 hours.
In a small saucepan, place sugar and pomegranate juice and bring to a boil. Reduce heat and continue cooking until the mixture is reduced to a thick syrup, about 8-10 minutes. Allow to cool.
To serve, garnish drizzle with pomegranate glaze and add a sprig of mint if desired.
Recipe serves 4 if serving a whole tart, 8 if cutting in half. You can also use smaller tart pans for more serving. I used 5 inch tart pans.
Keywords: pomegranate, pistachios, chocolate, tart, bake, pastry cream, small dessert