When I was in high school I had a friend who was from England who would always bring back new and interesting candies and confections after every visit to her family. One of those candies was called Crunchie, an aerated honeycomb candy coated in chocolate, that had an incredibly satisfying crunch just prior to melting into toffee/honey flavored nothingness in my mouth. I’ve been in love with that candy ever since, and sadly haven’t had it in ten years! Thanks to Wild in the Kitchen’s Buffalo Sponge Candy recipe I was able to make my own batch and it came out perfectly!
As I prepared to make a batch of honeycomb (as it will forever be known in my head), I was struck with inspiration – what if I added a layer of the honeycomb candy to a chocolate pomegranate tart I had already planned in my head? Would it give a satisfying crunch, and added sweetness to an otherwise tart tart? Well… there’s nothing I like more than a challenge, and pouring hot foamy candy concoctions into a chocolate tart shell definitely sounded like one! So I did it. And it was goooooood. Feast your eyes on this:
Since I wanted to add a very sweet, toffee like honeycomb layer to the tart I decided to go with a pate sablee (a sandier shortbread like crust) as opposed to a pate sucree (a sweeter pastry dough). This was my first time making pate sablee and the finished product was slightly messy, but oh so tasty. It was just like what I’d imagined – a little rough on the tongue, lightly sweet, rich and buttery with a hint of bitterness from the chocolate. When the flavors of sweet honeycomb, silky chocolate ganache, and tart pomegranate gelee combined all my taste buds lit up. Perfection!
My chocolate ganache recipe can be found here. The Kitchn had a wonderful recipe for Pate Sablee with beautiful pictures and helpful tips that I added 3 level tablespoons of dark chocolate powder to. Below you will find the recipe for the pomegranate gelee. Oh! If you haven’t seen this video on how to cut a pomegranate to easily get the seeds, take a look now! Turns out we’ve all been doing it wrong all along 😉 . Enjoy!
- 3/4 cup pomegranate juice
- 1 tablespoon lemon juice
- 1 1/2 teaspoons unflavored gelatin
- Remove 3 tablespoons of your measured pomegranate juice and place in a small bowl.
- Sprinkle your gelatin lightly over the 3 tablespoons of juice and let it bloom for 4-5 minutes.
- Heat the remaining pomegranate juice and lemon juice until warm, not boiling and pour over your gelatin mixture.
- Stir until your mixture is dissolved. Allow to cool before pouring over desserts to prevent melting whatever is under the gelee. Refrigerate until set and enjoy!
- It is very easy to change flavors - replace the pomegranate juice with any juice you'd like. For flavors like coffee gelee, use brewed coffee and remove lemon juice.