- Cinnamon Spice Cali’flour Crust
- 7 oz bittersweet chocolate
- 2 T olive oil
- 1 T red wine
- 1 t vanilla extract
- ⅓ c boiling water
- 1 c Heavy cream
- Pomegranate arils for topping
- Cocoa powder for dusting
Preheat oven to 375. Place semi thawed Cali’flour Crust into tart pan. Bake 12-14 min. Remove from oven and let cool completely.
Process chocolate in food processor until finely ground. In a separate bowl, combine olive oil, wine and vanilla. While food processor is running, pour hot water into chocolate and then follow with oil mixture. Process til smooth. Set aside. In a separate bowl, whisk cream until it is loosely whipped. Put ¼ c of chocolate mixture onto baked crust. Fold remaining chocolate mixture into whipped cream, then spread on top of chocolate on prepared crust. Place tart in freezer to firm up. When ready to serve, dust with cocoa and top with pomegranate seeds. Enjoy!