Chocolate, Matcha, and Pomegranate Tart
Why This Recipe Works
By Tim Chin
The shades of red and green in this tart echo a classic dessert for the holiday season, but the flavors are surprisingly complex: bittersweet, tart, and herbaceous. There’s a hazelnut tart shell, green tea–spiked whipped cream, and pomegranate seeds, but the sleeper hit is the chocolate ganache layer. We employ a technique that French chemist Hervé This developed in the 1990s. He created a dairy-free chocolate Chantilly, or whipped chocolate, by melting chocolate with an abundant amount of water (equaling as much as 90 percent of the weight of the chocolate in some cases) and then whipping it to achieve a mousse-like texture. Without the cream found in a normal ganache to mask the flavor, the result is something intensely chocolaty and decadent. After melting the chocolate in the water with a little sugar, we rapidly cool the mixture over an ice bath to partially crystallize the cocoa butter, form a stable emulsion, and trap a small amount of air. The result is an intense hit of creamy dark chocolate that pulls all of the flavors and textures into one tasty tart—holiday season or not.