Ingredients (Serves 8-10)

• 200g (1⅔ cups) plain flour
• 50g (½ cup) cocoa powder
• 100g (½ cup) caster sugar
• 150g (⅔ cup) cold unsalted butter, cubed
• 1 large egg yolk
• 2-3 tablespoons cold water
• Pinch of sea salt

• 400g (14 oz) premium dark chocolate (70% cocoa), chopped
• 400ml (1⅔ cups) heavy cream
• 3 large eggs
• 50g (¼ cup) caster sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

• 150g (5 oz) dark chocolate, chopped
• 150ml (⅔ cup) heavy cream
• 2 tablespoons glucose or corn syrup
• 1 tablespoon unsalted butter

• 3 tablespoons Sticky Balsamic Premium Pomegranate Pearls
• Edible gold dust (optional)
• Fresh mint leaves for garnish

Instructions

Make the Chocolate Pastry

1. Preheat oven to 180°C (350°F).
2. Combine flour, cocoa powder, sugar, and salt in a food processor.
3. Add cold butter and pulse until mixture resembles breadcrumbs.
4. Add egg yolk and water, pulsing until dough comes together.
5. Wrap in plastic and refrigerate for 30 minutes.
6. Roll out and line a 25cm (10-inch) tart pan.
7. Blind bake for 15 minutes, remove weights, and bake 5 minutes more.

Prepare the Dark Chocolate Filling

1. Melt chocolate with cream in a double boiler until smooth.
2. In a separate bowl, whisk eggs and sugar until pale.
3. Gradually add warm chocolate mixture to eggs, whisking constantly.
4. Stir in butter and vanilla until glossy.
5. Pour into prepared tart shell and bake for 25-30 minutes until just set.
6. Cool completely on wire rack.

Create the Mirror Glaze

1. Heat cream and glucose in a saucepan until simmering.
2. Pour over chopped chocolate and let sit 2 minutes.
3. Whisk from center outward until smooth and glossy.
4. Stir in butter until incorporated.
5. Cool slightly until coating consistency.

Assemble the Constellation

1. Pour mirror glaze over cooled tart, allowing excess to drip off.
2. Use an offset spatula to create perfectly smooth surface.
3. While glaze is still slightly tacky, arrange Sticky Balsamic Premium Pomegranate Pearls across the surface like stars in a constellation.
4. Create clusters and scattered individual "stars" for natural sky effect.
5. Lightly dust some Sticky Balsamic Premium Pomegranate Pearls with edible gold dust for extra sparkle.
6. Refrigerate for 30 minutes to set glaze.

Serve

1. Remove from refrigerator 15 minutes before serving.
2. Garnish edges with fresh mint leaves.
3. Cut with a warm, clean knife for perfect slices.
4. Serve on chilled plates.

The Constellation Effect

Chef's Tips

• Temperature matters: Let glaze cool to proper consistency for smooth coverage
• Pearl placement: Work quickly while glaze is tacky but not wet
• Clean cuts: Warm knife between slices for professional presentation
• Storage: Keeps covered in refrigerator for up to 3 days
• Serving: Room temperature brings out optimal chocolate flavor

Flavor Journey

• Rich, intense dark chocolate base
• Silky, smooth texture from the mirror glaze
• Explosive bursts of tart-sweet pomegranate
• Complex balsamic depth that enhances chocolate
• Perfect balance of sweet and sophisticated flavors

Wine Pairing

About the Molecular Gastronomy Magic

Make-Ahead Tips

• Pastry shell can be made 2 days ahead
• Chocolate filling can be prepared 1 day ahead
• Apply glaze and Sticky Balsamic Premium Pomegranate Pearls on serving day for best appearance