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Serves 8

Prep & Cook Time: 1 hour

Chilling Time: 1 hour


Cocoa Cinnamon Shortbread Crust

1 cup all-purpose flour

½ cup powdered sugar

2 tablespoons Dutch-Process cocoa powder

¼ teaspoon ground cinnamon

1/8 teaspoon salt

½ cup (1 stick) butter, melted

½ teaspoon vanilla extract

Chocolate Orange Ganache Filling

10 oz. bittersweet chocolate, finely chopped

1 cup Cass-Clay Heavy Whipping Cream

2 tablespoons orange-flavored liqueur or rum, if desired

½ cup pomegranate seeds (arils)

¼ cup toasted pistachios, chopped

Sparkling decorating sugar to taste


Heat oven to 350˚ F. To make tart crust, mix flour, sugar, cocoa, and salt together in a medium bowl. Stir melted butter and vanilla into dry ingredients until fully moistened.

Evenly press dough into the bottom and up sides of a 9-inch 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 chocolate in a medium bowl. Heat the cream 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 liqueur 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, nuts, and a generous sprinkle of sugar. Spoon onto the tart or individual slices.