Wednesday 19 June 2019

Christmas Recipes: Chocolate Ganache Tart with Pomegranate seeds

On the eighth day of Christmas, Avonmore made for me Chocolate Ganache Tart with Pomegranate seeds

We have teamed up with Avonmore to bring you twelve delicious recipes to get you in the mood for Christmas.


250g plain flour

50g icing sugar

125g butter

1 large egg

For The Ganache:

300ml Avonmore Fresh Dessert Cream

50g butter

100g dark chocolate

100g milk chocolate

To Garnish:

Pomegranate seeds

200ml Avonmore Fresh Dessert Cream


Use clean fingers to rub the butter into the flour and icing sugar until it resembles breadcrumbs.

Add the egg and bind the mixture together using either a blunt knife. Once clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.

Preheat the oven to 180˚C/160˚C fan/gas mark 4. On a lightly floured surface, roll the pastry out to a thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.

Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.

Heat the Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate and stir until completely smooth.

Pour into the pastry case and leave for 15 minutes, then place in the fridge to set completely.

Sprinkle with fresh pomegranate seeds and serve drizzled with Fresh Dessert Cream.

Per Serving 482kcals, 28.9g fat (18.4g saturated), 49.8g carbs, 22.8g sugars, 6.6g protein, 1.8g fibre, 0.171g sodium

Avonmore - the Cream that makes Christmas.


Sponsored by: Avonmore

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