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.