Description
These Pomegranate Pistachio Tarts are a delightful gluten-free and vegan dessert option, featuring a crunchy almond flour crust, a rich maple-sweetened dark chocolate layer, and a vibrant nut and pomegranate topping. Perfectly balanced between sweet and tart flavors, these tarts make an elegant treat for any occasion.
Ingredients
Crust
- 2 cups (205g) almond flour
- 1/4 teaspoon baking soda
- Pinch or two of sea salt (preferably two)
- 2 tablespoons maple syrup (room temperature)
- 4 tablespoons coconut oil (melted and cooled)
Nut & Pomegranate Mixture
- 1/3 cup raw almonds
- 1 cup raw pistachios
- 1/4 cup creamy unsalted almond butter
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 1/2 cup pomegranate seeds
Maple-Sweetened Dark Chocolate
- 4 ounces unsweetened baking chocolate (chopped)
- 2 teaspoons pure vanilla extract
- 1/4 cup maple syrup (room temperature)
- 1/4 teaspoon sea salt
Instructions
- Prepare crust: Preheat the oven to 350°F. Grease six 4-inch tart pans with coconut oil or spray. In a medium bowl, whisk together almond flour, baking soda, and sea salt. Add maple syrup and melted coconut oil. Blend with a fork until the liquid is evenly distributed and the dough can be pinched together with your hands.
- Form and bake crusts: Place the tart pans on a baking sheet. Divide the crust mixture evenly between them, pressing it into the bottom and up the sides. Bake for 10-11 minutes until golden brown. Remove from oven and cool on a wire rack, keeping the oven on.
- Roast nuts: While the crusts cool, spread almonds and pistachios on a baking sheet and roast for 5-8 minutes, taking care not to burn them. Allow nuts to cool completely before use.
- Prepare nut and pomegranate filling: In a small saucepan over low heat, combine almond butter and maple syrup, stirring occasionally until smooth. Remove from heat, then stir in vanilla extract and a pinch of salt. Transfer the roasted nuts to a large bowl, add the almond butter mixture and stir to coat evenly. Add pomegranate seeds and stir to combine. Set aside.
- Melt and sweeten chocolate: Place chopped unsweetened baking chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each until mostly melted. Stir until fully melted, then add vanilla extract, maple syrup, and sea salt. Mix well.
- Assemble tarts: Remove cooled tart crusts from pans. Using a small spoon, spread a layer of the melted chocolate evenly on the bottom of each tart crust. Spoon the nut and pomegranate mixture on top of the chocolate layer.
- Chill and serve: Refrigerate the assembled tarts for at least 30 minutes until set. If refrigerated for over an hour, allow tarts to sit at room temperature for 5-10 minutes before serving for best texture and flavor.
Notes
- Make sure the coconut oil is cooled but still liquid to help bind the crust.
- Roast the nuts carefully to avoid any burning, as this could impart a bitter taste.
- The crusts should be nearly cool before applying the chocolate to prevent melting the chocolate layer too quickly.
- If you prefer a sweeter tart, slightly increase the maple syrup in the nut mixture or chocolate layer.
- Store remaining tarts covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
