Rosemary chocolate ganache tart

🥘 Ingredients

• flour 185 g
• sugar 2 tsp
• fine sea salt ½ tsp
• unsalted butter 115 g
• water 2 ½ Tbsp
• heavy cream 300 ml
• dark chocolate 200 g
• rosemary 2 Tbps
• pomegranate seeds ¼ cup

Crust

1. 1

   Combine flour , sugar , and fine sea salt in a food processor .
2. 2

   Add unsalted butter and pulse to break it apart.
3. 3

   With the food processor running on low, pour in water . After about 10 seconds it should start to look sticky while remaining crumbly enough.
4. 4

   Turn dough on a work surface and form into a ball.
5. 5

   Cover with plastic wrap and leave it to set in the refrigerator for 30 minutes .
6. 6

   Take the dough from the refrigerator and roll it out on a floured surface with the help of a rolling pin .
7. 7

   Transfer to a 23 cm pie pan and trim the dough around the edges. Make sure to leave 1 cm excess as the crust will shrink during baking.
8. 8

   Using a fork, poke holes into the bottom of the crust to prevent air pockets. Cover with parchment paper and fill the crust with pie weights.
9. 9

   With the oven preheated to 190°C (170°C ventilated), blind bake for 15 minutes .
10. 10

    Remove pie weighs and return to the oven for another 5 minutes .

Ganache

1. 1

   Heat heavy cream in a sauce pan over low heat until it almost boils.
2. 2

   Put dark chocolate in a heatproof bowl and pour the hot cream over it. Wait 2 minutes and mix.
3. 3

   Pour the ganache into the baked pie crust, sprinkle with rosemary and pomegranate seeds , and transfer to the refrigerator to set for 30 minutes .