Chocolate Tart with Pomegranates and Hazelnuts

Preheat an oven to 350°F (180°C). Lightly grease a 9-inch (23-cm) round tart pan.

To make the crust, in a food processor, pulse the flour and kosher salt to combine. Add the butter and shortening and pulse until fine crumbs form. Add the water and process until the dough just comes together. Press the dough into the bottom and sides of the prepared pan and refrigerate for 30 minutes.

Prick the bottom of the dough all over with a fork. Bake until lightly golden brown and set, 20 to 25 minutes. Transfer the pan to a wire rack and let cool completely.

To make the ganache filling, in a large heatproof bowl, combine the bittersweet and semisweet chocolate and the butter. In a small saucepan over medium heat, combine the cream, sugar and kosher salt. Cook, stirring frequently, until gently simmering, about 4 minutes. Pour the cream mixture over the chocolate mixture, stirring constantly until the chocolate and butter are melted and the mixture is smooth and well combined. Pour into the tart shell. Refrigerate until the ganache is just starting to set, about 30 minutes.

Arrange the pomegranate seeds and hazelnuts on top of the chocolate filling. Sprinkle with sea salt. Refrigerate until the filling is completely set, at least 2 hours or up to 3 days.

Just before serving, make the whipped crème fraîche: In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, crème fraîche and sugar and beat until soft peaks form. Cut the tart into slices and serve chilled, with a dollop of whipped crème fraîche on the side. Serves 12.

Williams-Sonoma Test Kitchen