These pomegranate tartlets are healthy and delicious treats!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8 servings
- 1 cup unsalted chopped pecans
- 1 tablespoon shredded coconut
- 1 tablespoon sugar I use coconut sugar or honey
- pinch salt
- 1 tablespoon cocoa powder optional
- 1 large egg
- 3 ounces bittersweet chocolate chips 1/2 cup
- 4 tablespoons full-fat coconut milk the rest of the can is used the pastry cream
- pinch salt
Pastry Cream Ingredients
- 2 teaspoons gelatin I use Great Lakes unflavored beef gelatin; you can substitute with 1/2 package of Knox gelatin.
- 2 tablespoons water
- 400 milliliters full-fat coconut milk (MINUS the 4 tablespoons used in the ganache)
- 4 large egg yolks
- 1/3 cup sugar or honey
- 1 teaspoon vanilla extract
- 2 cups pomegranate seeds from 2 pomegranates
Preheat oven to 350 F.
In a small food processor, blend together the pecans, shredded coconut, sugar, salt, and optionally cocoa powder until you are left with a coarse powder.
Add in the egg and process until a paste forms. (Do not over-process or it will get too oily).
With your fingers, spread into four small, lightly greased tart molds (5’’ diameter). It should be done easily, although if the dough is too sticky, you can first wet your fingers with water.
Bake the crusts for 15 to 18 minutes, until they feel dry and cooked (don’t burn yourself!) and look golden but not dark brown.
Let them cool completely. You can also prepare them a day ahead and keep them in the fridge before adding ganache.
Place chocolate chips, milk, and salt in a small pan on medium heat and gently stir until the chips begin to melt (about 3 minutes).
Remove from heat and stir vigorously until the chocolate is melted completely.
Let the ganache cool about 10 or 15 minutes.
Once cooled, divide the ganache into the bottoms of the empty tart crusts.
Reserve in the fridge.
Pastry Cream Instructions
Stir the gelatin in water in a small bowl and let it rest and swell (bloom) for about five minutes while you continue with the recipe.
Bring the milk to a simmer in a small saucepan.
While the milk warms up, stir together the egg yolks, sugar and vanilla in a medium bowl.
Temper the egg mixture by pouring some hot milk in, stirring constantly. Then, pour in the rest of the milk.
Return this mixture to the saucepan and thicken on medium-low heat. It should take about 5 minutes.
Remove the custard from the stove and stir in the bloomed gelatin until it is fully dissolved.
Let the custard cool. It should have the consistency of heavy cream.
Once the custard has cooled (but not set!) for about 15-20 minutes, divide between the 4 crusts.
Place in the fridge to rest.
After 10-15 minutes, drop about 1/2 cup of pomegranate seeds on top of each tartlet, pressing LIGHTLY on top of the custard. Place the seeds on top of the custard one pinch at a time in order to not disturb the custard or cause the seeds to bleed!
Let the tartlet set completely in the fridge for a minimum of 2 hours.
Serve at room temperature.
Calories: 384kcal | Carbohydrates: 28g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 118mg | Sodium: 37mg | Potassium: 373mg | Fiber: 3g | Sugar: 20g | Vitamin A: 165IU | Vitamin C: 4.9mg | Calcium: 71mg | Iron: 2.9mg