Ohhh, how I love pomegranates! I searched for quite a long time for the recipe that would be perfect to release the stress of this week. What I found is an awesome trio: combining the crunchy base of a cheese cake with smooth chocolate ganache and fresh, sour pomegranate seeds… and you can prepare it in less than two hours! Doesn’t that sound divine? 🙂
I found the recipe on this blog here and changed it a tiny bit – especially by using cupcake tins instead of 2 small tart tins. I did this, first of all because I like tiny desserts more and secondly, because this cake is so rich, that I can barely eat much more 😉 Finally, I also added some salt to the base, as I love the salt-sugar combination of some cheesecake recipes. Abstracting from these small changes, I can honestly say that the recipe kept its promise of a simple dessert which still manages to be rich in taste!
Ingredients (gives 12 mini tartlets):
190 g oatmeal biscuits
90 g butter
1 pinch of salt
200 g dark chocolate
150 ml whipping cream
Seeds of 1/2 pomegranate
Grind the biscuits finely, then melt the butter. Add the biscuit flour to the melted butter and mix until well combined. Distribute the mixture evenly across 12 cupcake tins. Press to the bottom to get a even cookie base and let the cupcake tin rest in the fridge for about 30 minutes. In the meantime you can start preparing the topping. Cut a pomegranate in half. Take a small bowl and hold one of the halves above the bowl with the cutting edge faced downwards. Take a tablespoon and hit the pomegranate, so the seeds fall into the bowl and continue until only the peel is left. Remove all the white parts from the seeds.
Chop the chocolate into small bits and melt it in a heatproof bowl over boiling water. Take off the heat and mix in the whipping cream, stir until they are well combined. Take the cupcake tin out of the fridge and distribute the chocolate topping evenly over the 12 biscuit bases. Let cool down and set in the fridge for another hour. Use a wooden toothpick to remove the tartlets from the tins and decorate with the pomegranate seeds.