A Surprise in Three Layers
My grandson calls this my fancy jewel tart. It has three layers, each a different color. First, a nutty crust. Then, a deep chocolate layer. On top, a bright green matcha cream with red pomegranate seeds. It looks like a little garden.
Why does this matter? Making it teaches you patience. Each layer needs time to set. Good things come to those who wait. I still laugh at the first time I made it. I was too eager. I tried to cut it too soon. Let’s just say we ate it with spoons!
The Story of the Crust
That crust is special. It has toasted hazelnuts. You grind them up with sugar. It smells like a warm, sweet cookie. The secret is to roll the dough between parchment paper. No messy flour everywhere!
You must freeze the dough round first. This makes it easy to move. You just roll it up on your pin. Then unroll it right into the pan. It feels like magic. Fun fact: This dough method is called a “sablée” crust. It means “sandy” in French, for its lovely texture.
Chocolate That Shines
The middle layer is pure chocolate joy. You melt it gently over simmering water. Doesn’t that smell amazing? Then you cool it quickly in an ice bath. You stir and stir until it’s just right.
This step matters. Cooling it this way makes it set smooth and shiny. If you skip it, the layer can be grainy. We want it silky. What’s your favorite chocolate to bake with? I always use the bittersweet kind.
A Cloud of Green Tea
The top is my favorite part. It’s matcha whipped cream. Matcha is finely ground green tea. It tastes fresh and a little grassy. Whipping the cream is fun. Watch it turn from liquid to fluffy clouds.
You add most matcha to the cream. You save a little to dust on top. That final sprinkle makes it so pretty. Then, the pomegranate seeds. They pop with a sweet, tart juice. Have you ever tried matcha before? What did you think?
Putting It All Together
Assembly is the best part. Slide the tart off the pan bottom carefully. Spread the green cream over the dark chocolate. The colors are so bold together. Then, dust with more matcha. Finally, scatter those ruby red seeds.
Every slice is a work of art. The flavors play together so well. Rich chocolate, fresh matcha, juicy pomegranate. It’s a party in your mouth. Which layer would you try first? I always go for the corner with the most seeds.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Tart Dough: | ||
| Large egg yolk | 1 | |
| Heavy cream | 2 teaspoons | |
| Confectioners’ sugar | 1 cup | |
| Blanched hazelnuts | ¼ cup | Toasted |
| Kosher salt | ¼ teaspoon | |
| Unsalted butter | 4 tablespoons | Cut into 8 pieces and chilled |
| All-purpose flour | ¾ cup plus 2 tbsp (4 ⅜ oz / 114g) | |
| Chocolate Filling: | ||
| Water | 2 cups + ½ cup + 1 tbsp, divided | |
| Ice cubes | 4 cups | For ice bath |
| Bittersweet chocolate (70% cacao+) | 5⅓ ounces (151 grams) | Chopped |
| Granulated sugar | 3 tablespoons + 1 teaspoon | |
| Kosher salt | ¼ teaspoon | |
| Matcha Whipped Cream & Topping: | ||
| Heavy cream | 1 cup | |
| Confectioners’ sugar | ½ cup | |
| Kosher salt | ¼ teaspoon | |
| Matcha | 3 teaspoons + 1 teaspoon, divided | 1 tsp for dusting |
| Pomegranate seeds | ⅓ cup | For garnish |
A Tart for Storytelling
Hello, my dear. Come sit at the counter. I want to tell you about a special tart. It has three layers, like a story. A deep chocolate beginning, a bright matcha middle, and a sweet pomegranate ending. Doesn’t that sound like a wonderful tale? I first made this for my book club. They were so quiet while eating it. That’s the best compliment a baker can get. I still smile thinking about it.
We’ll start with a hazelnut crust. It’s buttery and has a little crunch. Toasting the nuts makes the whole kitchen smell like heaven. Just watch them carefully. (My hard-learned tip: burnt nuts taste sad. Trust your nose, not the timer!). Then comes a silky chocolate layer. You melt it gently over simmering water. It’s like a chocolate cloud waiting to happen.
Step 1: Make your tart dough first. Whisk the yolk and cream in a little bowl. Process the sugar and toasted hazelnuts until they’re like fairy dust. Add the cold butter and let the machine whirl. It will become wonderfully smooth. Then add your egg mixture and the flour. Knead it gently on the counter. It should feel like soft playdough.
Step 2: Roll the dough out between two parchment sheets. This trick saves so much mess. I learned it from my friend Margie. Freeze it flat for 15 minutes. This makes it easy to handle. Then drape it into your tart pan. Gently press it into the fluted sides. It’s okay if it tears a little. You can patch it with extra dough. We all need a little mending sometimes.
Step 3: Now, bake your shell. Poke the bottom with a fork or skewer. This lets the steam out so it doesn’t puff up. Bake it until the edges are just golden. Let it cool completely. A warm shell will melt your chocolate filling. Quick quiz: Why do we poke holes in the dough? Share below!
Step 4: Time for the chocolate filling. Melt chocolate, water, and sugar together. Do this over simmering water, not a roaring boil. Stir it until it’s glossy. Then you must chill it in an ice bath. Stir constantly until it’s just cool and thick. Pour it into your cool shell. Tap the pan to remove bubbles. Then into the fridge it goes to set.
Step 5: The final flourish! Whip the cream with sugar and most of the matcha. It will turn a beautiful pale green. Spread this cloud over your set chocolate. Dust the top with the last bit of matcha. It looks like green snow. Scatter the pomegranate seeds over everything. Their ruby color makes the whole tart sing. Slice it with a sharp knife. Wipe the blade between cuts for clean slices.
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes, plus chilling
Yield: 6 to 8 slices
Category: Dessert, Tart
Your Creative Twists
This tart is a wonderful canvas. Feel free to paint it with your own ideas. Here are three of my favorite twists.
- Berry Bright: Swap the pomegranate for fresh raspberries. Their tartness is lovely with the sweet matcha cream.
- Nutty Swap: Use toasted almonds in the crust instead of hazelnuts. It gives a softer, sweeter kind of crunch.
- Coconut Dream: Add a tablespoon of toasted coconut to the matcha cream. It tastes like a tropical vacation.
Which one would you try first? Comment below!
Serving with a Smile
This tart is a star all on its own. But a few little touches make it a real event. Serve each slice with a few extra pomegranate seeds on the side. A tiny mint leaf adds a fresh pop of color. For a dinner party, slice it thinly. Small, elegant portions are perfect after a big meal.
What to drink? For the grown-ups, a small glass of tawny port is magic. It’s like a hug for the chocolate. For everyone, a cup of jasmine green tea is perfect. Its floral notes dance with the matcha. Which would you choose tonight?
Keeping Your Tart Fresh and Fabulous
Let’s talk about storing this pretty tart. The filled tart keeps well in the fridge for a day. Just wrap it tightly in plastic. The tart shell alone can be frozen for a month. This is a great batch-cooking tip. Make a few shells ahead for a fast dessert later.
I once made the shell a week early. It was a lifesaver for a last-minute party. Storing food well saves time and reduces waste. It means you can share sweet moments anytime. Have you ever tried storing it this way? Share below!
Three Little Hiccups and How to Fix Them
First, a soggy crust can happen. Always poke those holes in the dough before baking. This lets steam escape. I remember when I forgot this step once. The bottom puffed up like a pillow!
Second, the chocolate might not set. Your ice bath must be very cold. Use plenty of ice. This matters for a perfect, sliceable texture. Third, the whipped cream can turn grainy. Stop mixing as soon as stiff peaks form. Over-whipping makes it buttery.
Fixing small issues builds your cooking confidence. It also makes the flavors and textures just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a gluten-free flour blend for the tart dough.
Q: How far ahead can I make it? A: The full tart is best the day it’s made. But you can prep the shell days ahead.
Q: I don’t have hazelnuts. A: Almonds or pecans work beautifully. Use what you love. *Fun fact: Matcha is finely ground green tea leaves!*
Q: Can I make a smaller one? A: Absolutely. Halve the ingredients for a cute mini tart.
Q: Is the pomegranate optional? A: It adds a nice crunch and tang. But you can skip it. Which tip will you try first?
A Final Word from My Kitchen to Yours
I hope you love making this special tart. It has three wonderful layers of flavor. Cooking is about creating and sharing joy. Don’t worry if it’s not perfect. The love you put in is the real secret ingredient.
I would love to hear about your baking adventure. Have you tried this recipe? Share your experience in the comments. Tell me all about it.
Happy cooking!
—Grace Ellington
Triple Layer Chocolate Matcha Pomegranate Tart
Description
Chocolate, Matcha, and Pomegranate Tart
Ingredients
Tart Dough:
Chocolate Filling:
Matcha Whipped Cream:
Instructions
- For the Tart Dough: Whisk egg yolk and cream together in small bowl and set aside. Process sugar, hazelnuts, and salt in food processor until fine and powdery, about 1 minute. Add butter and process until smooth and creamy, scraping down sides of bowl as needed, about 1 minute. Gradually add egg mixture and process until smooth and combined, scraping down sides of bowl as needed, about 1 minute. Add flour and process until mixture forms cohesive dough, about 30 seconds. Transfer dough to counter and briefly knead until smooth. Roll dough between 2 large sheets of parchment paper into 12-inch round. Transfer dough, still between parchment, to baking sheet and freeze until cold and stiff, about 15 minutes. (Alternatively, you can pop it into the fridge for 30 minutes.)
- Transfer dough to counter, discard top sheet of parchment, and lightly dust dough with flour. When dough is slightly pliable, 1 to 3 minutes, ease dough over rolling pin and roll it up loosely, peeling away bottom sheet of parchment. Unroll dough on top of tart pan and ease dough into pan by gently lifting edge of dough with your hand while pressing into corners with your other hand. Gently press dough into fluted sides of pan, forming distinct seam along pan circumference. Run rolling pin over top of pan to remove excess dough. Place dough-lined pan on baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 3 days. (Dough-lined pan can be wrapped tightly with plastic wrap and frozen for up to 1 month.)
- Adjust oven rack to middle position and heat oven to 325 degrees F/160 degrees C. Remove dough-lined pan from refrigerator and, using skewer, poke 30 small holes, evenly spaced, in dough on bottom. Bake tart shell on baking sheet until edges just begin to brown, 20 to 25 minutes, rotating pan halfway through baking. Remove tart shell from oven and let cool while preparing filling.
- For the Chocolate Filling: Combine 2 cups water and ice cubes in large bowl to make ice bath. Place chocolate, ½ cup plus 1 tablespoon water, sugar, and salt in metal or glass bowl over saucepan of simmering water. Cook, stirring frequently with rubber spatula, until chocolate is fully melted and smooth, about 5 minutes. Transfer bowl to ice bath and chill, stirring constantly, until mixture is slightly thickened and registers between 75 and 80 degrees F/24 and 27 degrees C, 30 to 60 seconds. Remove bowl from ice bath and continue to stir 30 seconds longer. Transfer filling to cooled tart shell and tap baking sheet lightly on counter to release air bubbles; refrigerate tart until set, about 1 hour. (Tart can be wrapped in plastic wrap and refrigerated for up to 24 hours.)
- For Matcha Whipped Cream: In bowl of stand mixer fitted with whisk attachment, whip cream, sugar, and salt on high speed until soft peaks form. Add 3 teaspoons matcha, reduce speed to medium, and whip until stiff peaks form. Remove tart from refrigerator. Remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom, and carefully slide tart onto serving platter. Spread whipped cream evenly over chocolate layer. Using fine-mesh strainer, dust tart with 1 teaspoon matcha. Sprinkle with pomegranate seeds, cut into wedges, and serve.
Notes
- Ensure all ingredients, especially the butter and cream, are well chilled for best results. The tart shell can be prepared ahead and frozen.