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1
Crust:
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In a large mixing bowl, mix together the flour, sliced almonds, salt, and sugar. Cut in the cubed butter with a pastry blender or with your hands until the dough resembles coarse sand. Mix in the egg and water until dough comes together. Press dough into a tart pan, taking care to keep the dough an even thickness. Stab the bottom several times with a fork so the dough will bake evenly in the oven. Refrigerate dough for 30 minutes to firm up.
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Preheat oven to 350 degrees F (180 degrees C).
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Bake the tart shell for 15 minutes, or until it is lightly colored and the shell feels dry to the touch.
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Filling:
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While the tart crust is baking, place the chocolate and heavy cream over medium-low heat and melt the chocolate, stirring constantly. Once uniform, turn off the heat and mix in the eggs, sugar, flour, and salt.
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Pour chocolate mixture into pre-baked tart crust and carefully place back into the oven, baking for an additional 30 minutes.
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8
Glaze:
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In a small saucepan over medium heat, mix together the pomegranate juice and sugar. Simmer for 20-25 minutes, or until the juice thickens to about 1/2 cup. The juice will be thick and syrupy. Remove from heat.
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When the tart has finished baking and has cooled slightly, pour the pomegranate syrup evenly over the top. Garnish with pomegranate arils. Allow the tart to cool to room temperature in order for the glaze to set. To store, cover and refrigerate.
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Serve at any temperature, with a side of whipped cream.
