Garnish: Just Pomegranate Syrup, pomegranate arils
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat ⅓ cup (76 grams) butter and ¼ cup (42 grams) coconut sugar at medium speed until well combined, 1 to 2 minutes. Beat in egg yolk until combined. Beat in vanilla.
In a medium bowl, whisk together flour, almond meal, cocoa, and salt. Add flour mixture to butter mixture in two additions, beating just until combined.
Spray a 9-inch round tart pan with cooking spray. Press dough into bottom and up sides of prepared pan. Freeze until firm, about 30 minutes.
Preheat oven to 325°F (170°C).
Dock bottom of tart. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
Bake for 20 minutes. Carefully remove paper and weights. Bake until crust is dry and aromatic and edges pull away from sides of pan, 8 to 10 minutes more. Let cool completely in pan on a wire rack.
In the top of a double boiler, place chocolate. Cook over simmering water until chocolate starts to melt. Slowly stir until melted and smooth. Remove from heat.
In a medium saucepan, heat cream and remaining ¾ cup (128 grams) coconut sugar over medium heat, stirring occasionally, just until bubbles form around edges of pan. (Do not boil.) Slowly pour cream into chocolate, stirring well. Add remaining 3 tablespoons (42 grams) butter in three additions, stirring until melted after each addition. Stir in pomegranate syrup until combined.
Using an immersion blender placed in center of chocolate mixture, blend at medium speed, rotating bowl while holding blender steady, for about 30 seconds. Scrape sides of bowl. With blender on high speed, blend until chocolate is smooth and shiny. Pour into prepared crust. Refrigerate until set, about 2 hours. Remove from pan; drizzle with pomegranate syrup and pomegranate arils, if desired.
Recipe by Bake from Scratch at https://bakefromscratch.com/just-pomegranate-syrup-giveaway/