Holiday Deep Dark Chocolate Tart with Pomegranate & Pistachios

Heat oven to 350 degrees F (180 degrees C).

To make tart crust, mix All-Purpose Flour (125 g), Powdered Confectioners Sugar (55 g), Dutch Processed Cocoa Powder (2 Tbsp), Ground Cinnamon (1/4 tsp), and Salt (1/8 tsp) together in a medium bowl. Stir melted Butter (120 mL) and Vanilla Extract (1/2 tsp) into dry ingredients until fully moistened. Evenly press dough into the bottom and up sides of a 9″ removeable bottom tart pan. Place pan on a baking sheet; bake about 20 minutes or until the crust looks dry. Cool.

To make filling, place Bittersweet Chocolate (285 g) in a medium bowl. Heat the Whipping Cream (240 mL) in a small saucepan, bringing it just to a boil over medium heat. Pour over the chocolate; let sit for 1 minute. Stir with a spatula until chocolate is melted and very smooth. Stir in the Orange Liqueur (2 Tbsp) if using. Pour ganache into the cool tart shell, spreading the mixture evenly with an off set spatula or back of a spoon. Refrigerate tart for at least one hour or up to 24 hours.

Before serving, mix the Pomegranate Seeds (45 g), Toasted Pistachios (4 Tbsp), and a a generous sprinkle of Sparkling Sugar (to taste). Spoon onto the tart or individual slices.