Katarina’s Sukkot Chocolate Delight

September 9, 2024

This decadent chocolate tart is the perfect treat to enjoy with loved ones under the sukkah (booth). The pomegranates add a bit of zest—and a fresh, seasonal twist.

Ingredients

Crust

1 ¼ cup powdered/icing sugar

Pinch of salt

3 ¼ flour

⅞ cup butter, cold

3 egg yolks

3 Tbsp. cold water

Ganache Filling

1 ¼ cup double cream

2 Tbsp sugar

Pinch of salt

1 tsp. vanilla essence

2 ¾ cup dark chocolate chips (between 50% to 70%)

½ cup butter, room temperature

½ cup full fat milk

Pomegranate seeds, syrup and chopped pistachios for garnishing

Directions

Prepare the crust first, as it needs time to chill in the fridge before baking.
Combine the powdered/icing sugar, flour and salt, then add the butter and combine until the mixture is dry and crumbly.
Add the egg yolks and water and combine just until a dough forms, taking care not to over mix.
Leave in the fridge to chill for at least an hour.
Preheat the oven to 356°F (180°C) while the crust chills.
Cover a 10–11-inch (26–28-cm.) pie form with a loose base with the chilled dough and then return to the fridge for an additional 5 minutes.
Using a fork, prick the bottom part of the crust, then cover with a layer of baking paper and baking beans.
Bake for 10 minutes in the preheated oven.
Remove the baking beans and paper, and bake for another 10–12 minutes until light brown.
Set aside to cool before adding the filling.
In a saucepan, heat the cream, sugar, salt and vanilla until nearly boiling.
In a large mixing bowl, pour the hot cream mixture over the chocolate chips. Allow to sit for half a minute, then stir until smooth and glossy.
Allow the mixture to cool for 5 minutes, then stir in the butter.
Add the milk and combine well.
Pour the ganache into the crust and allow to cool in the fridge until the filling is set.
Decorate with chopped pistachios and serve with a pomegranate syrup and fresh seeds.