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There are certain desserts that automatically elicit that gasp from the crowd. Pomegranate Chocolate Mousse Tart is a holiday-friendly, gorgeous showstopper. Sprinkling pomegranate seeds across the top of the tart, makes it perfect for Rosh HaShana.

Tart Shell


  • 1 ½ c 70% whole-wheat flour
  • ½ c sugar
  • ¼ tsp salt
  • 2 ½ Tbsp canola oil
  • 1 egg
  • 1 ½ tsp vanilla extract
  • 3/4 tsp almond extract


1. Preheat oven to 375F.
2. Combine flour, sugar, and salt in food processor; blend for 10 seconds.
3. Add canola oil, egg, vanilla extract, almond extract.
4. Gather dough into a ball and press into 10-inch tart pan.
5. Bake for 10-12 minutes or until lightly browned.

Chocolate Mousse


  • 1 ½ c high quality semisweet chocolate chips
  • 1 Tbsp instant coffee
  • 2 Tbsp brandy or rum
  • ½ c sugar
  • 1 pound silken tofu, drained and dried (In Israel – substitute 1 package of tofu + 1/3 c soy milk)
  • ¼ c canola oil


1. In a saucepan or microwave-safe bowl, combine the chocolate chips, coffee, brandy and sugar over low heat, just until the chips melt and set aside.

2. In a food processor, combine the tofu and oil and process until smooth. Add the reserved chocolate mixture and process for 1 more minute.

3. Refrigerate or freeze until you are ready to serve.

To assemble: Spread the mousse in the tart shell. Cover with 4 cups of pomegranate and serve.