Pomegranate Chocolate Mousse Tart

Rich, elegant, and perfect for the holidays

Some desserts are so beautiful they stop the conversation before the first bite. This tart is one of them. A crisp, lightly sweetened shell holds a silky, chocolate mousse, all crowned with jewel-like pomegranate seeds. It’s a showstopper that feels festive without being fussy — the perfect centerpiece for Rosh HaShana or any special occasion.

The best part? You can make it ahead, which means you’ll have more time to enjoy your guests and the holiday table.

Time & Servings

• Prep Time: 30 minutes

• Cook Time: 10–12 minutes

• Chill Time: 2–3 hours

• Total Time: About 3.5–4 hours (including chilling)

• Serves: 8–10

Tart Shell Ingredients

• 1½ cups 70% whole-wheat flour

• ½ cup sugar

• ¼ teaspoon salt

• 2½ tablespoons canola oil

• 1 egg

• 1½ teaspoons vanilla extract

• ¾ teaspoon almond extract

Chocolate Mousse Ingredients

• 1½ cups high-quality semisweet chocolate chips

• 1 tablespoon instant coffee

• 2 tablespoons brandy or rum

• ½ cup sugar

• 1 pound silken tofu, drained and dried

  • (In Israel: substitute 1 package tofu + ⅓ cup soy milk)

• ¼ cup canola oil

 Topping

• 4 cups pomegranate seeds

Directions

Make the Tart Shell:

1. Preheat oven to 375°F (190°C).

2. In a food processor, combine flour, sugar, and salt. Blend for 10 seconds.

3. Add canola oil, egg, vanilla extract, and almond extract. Blend until dough forms.

4. Gather dough into a ball and press evenly into a 10-inch tart pan.

5. Bake for 10–12 minutes, or until lightly browned. Set aside to cool completely.

Make the Chocolate Mousse:

1. In a saucepan or microwave-safe bowl, combine chocolate chips, instant coffee, brandy, and sugar. Heat gently, stirring until chocolate melts. Set aside.

2. In a food processor, combine tofu and canola oil. Process until smooth.

3. Add the melted chocolate mixture and process for 1 more minute until fully blended.

4. Refrigerate or freeze until ready to assemble.

Assemble the Tart:

1. Spread chocolate mousse evenly into cooled tart shell.

2. Top generously with pomegranate seeds.

3. Keep chilled until serving.

Notes: 

Can you simplify this recipe by using a ready-made pie crust and your favorite chocolate mousse recipe? You sure can. I won’t judge you!