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White Chocolate Pomegranate Tarts

September 10, 2014 by overtimecook 10 Comments

White Chocolate Pomegranate Tarts are a dainty little dessert with a burst of fresh flavor!

white chocolate pomegranate tarts on overtimecook

So, let’s take a little poll here. Who’s sick of me talking about Rosh Hashanah recipes?

I know. I know. First there was the list of 15 desserts that you can make ahead and freeze for the holidays. Then I shared a new chicken dish that’s got both apple and honey in it (I know, it’s a perfect chicken recipe for Rosh Hashanah!) followed by an amazing new apple biscotti recipe.

Well I aint’ done yet, so stay with me folks. Today I’m moving away from the apples for a bit, and instead I’m sharing a pomegranate recipe. I love the combination of white chocolate and pomegranate, and these tarts really showcase the combination perfectly! I love how they’re a teeny-tiny dessert, so it’s portion-control and party-sized all rolled into one. Whether you’re making it for Rosh Hashanah or you tuck the recipe away for the winter, when pomegranates are beautiful, juicy and at their peak, you’ll love this dessert – and the simplicity of it!

Print
Mini White Chocolate Pomegranate Tarts
Author: Miriam Pascal, OvertimeCook.com
Recipe type: Dessert
Prep time:  10 mins
Total time:  10 mins
Serves: 30
 
Originally featured in my column in Ami/Whisk Magazine
Ingredients
  • ½ cup nondairy whipped topping
  • 1 cup good quality white chocolate chips
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ½ cup sour cream (Tofutti works)
  • 30 (2 boxes) mini phyllo tart shells
  • ½ cup pomegranate arils
Instructions
  1. In a small pot, heat the nondairy whipped topping until it just begins to simmer.
  2. Remove from heat and add white chocolate chips. Stir until chips melt and mixture is smooth. To ensure the smoothest filling, strain the mixture through a sieve.
  3. Add vanilla to the white chocolate mixture and set aside to cool. Once cooled, add the sour cream and stir until combined.
  4. Spoon the mixture into the tart shells, then top with the pomegranate seeds. Serve cold. Enjoy!
3.2.2708

Note: this recipe requires good quality chocolate chips, not just white chips. Check the ingredients for cocoa butter to ensure good flavor. Muzon foods sells white chocolate chips that are non-dairy and contain cocoa butter.

Liked this recipe? You’ll also love:

Chocolate Pomegranate Bundt Cake

Pomegranate and Apple Salad

Fruit Tart Cookies

Apple and Honey Tarts

Thanks for stopping by folks! I hope you love these tarts – then make sure to come back soon for some more real food! -Miriam 

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Filed Under: Dessert, Fruit, Holiday, Party, Pies/Tarts, Rosh Hashanah, Seasonal Tagged With: dessert, No-Bake, pomegranate, recipe, Rosh Hashanah, tart, white chocolate


Comments

  1. dkny says

    September 10, 2014 at 8:54 am

    Do you know of any pareve ‘good’ white chips?

    Reply
    • overtimecook says

      September 10, 2014 at 9:26 am

      Muzon makes non-dairy white chocolate chips that contains cocoa butter!

      Reply
  2. Elaine Wolfe says

    September 10, 2014 at 9:24 am

    Can you recommend a brand of “good white chocolate” that is non-dairy. Almost all of the good white chocolate I’ve look at has some dairy product in it. Leiber’s white chocolate tastes like wax.
    Thank you for your help.

    erwolfe@aol.com

    Reply
    • overtimecook says

      September 10, 2014 at 9:26 am

      Muzon makes non-dairy white chocolate chips that contains cocoa butter!

      Reply
  3. Elaine Wolfe says

    September 10, 2014 at 9:37 am

    Thanks for your help. I just ordered them and we’ll see how they work.

    Reply
  4. Devorah says

    September 10, 2014 at 11:30 am

    These look great just a quick question, can these be made in advance or do you have to fill the shells right before serving and can they be frozen?

    Reply
  5. judith cohen says

    September 10, 2014 at 12:09 pm

    hi, would you use mini graham cracker crusts instead of the philo?

    Reply
  6. Sarah L Z says

    September 11, 2014 at 12:41 pm

    Hi,

    can i make these in advance or will it make the phyllo dough soggy?
    should i rather fill them right before serving?

    thanks

    Reply
  7. Anonymous says

    September 19, 2014 at 10:27 am

    Can it be fully prepared and frozen in advance?

    Reply
  8. Baila says

    September 7, 2015 at 3:32 pm

    I can’t find mini phyllo tart shells in my local grocery. Where in Brooklyn can they be bought? Or is there anything I can use instead of it?

    Reply

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