The Thanksgiving Dessert You Want When Pumpkin Pie Just Won’t Do

OK, let’s be honest with one another. Sometimes, sometimes, pie dough seems impossible.

We’ve given you all the killer tips you need to make yours great, we know, but you know what has a certain ring to it when time is short and your hair seems to be in a perma-“messy bun” these days?

Press-in food processor dough.

Especially when chocolate is involved. The glorious chocolate tart above employs a dough you spin together in a food processor, then press into a tart pan. The whole thing comes together in less than an hour, it’s beautiful to look at, and it’s delicious. Here’s the recipe you need to mix up those Thanksgiving flavors.

Chocolate Tart with Pomegranates and Hazelnuts

Filled with a rich chocolate ganache and served with whipped crème fraîche, this tart makes an impressive finale to a special dinner and a worthy addition to a dessert buffet. The tart is topped with pomegranate seeds for a pop of color, while hazelnuts lend crunch.

Ingredients:

For the crust:

• 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
• 1/2 tsp. kosher salt
• 4 Tbs. (1/2 stick) (2 oz./60 g) cold unsalted butter, cut into cubes
• 1/4 cup (2 oz./60 g) vegetable shortening
• 1/4 cup (2 fl. oz./60 ml) cold water

For the chocolate ganache filling:

• 1/2 lb. (250 g) bittersweet chocolate, chopped
• 1/4 lb. (125 g) semisweet chocolate, chopped
• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
• 1 cup (8 fl. oz./250 ml) heavy cream
• 3 Tbs. sugar
• 1/2 tsp. kosher salt

For the topping:

• 2 Tbs. pomegranate seeds
• 2 Tbs. chopped toasted hazelnuts
• Sea salt for garnish

For the whipped crème fraîche:

• 1 cup (8 fl. oz./250 ml) heavy cream
• 1/2 cup (4 oz./125 g) crème fraîche
• 1 Tbs. sugar

Directions:

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

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

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