I have a mild obsession with pomegranates. Those
juicy red seeds, bursting with flavor - I've been known to eat a whole
one myself. And end up with red-stained fingernails. But I don't bake
with them a whole lot, since they're not the easiest fruit to
incorporate in to dessert. Enter these tarts - with a pomegranate
flavored pastry cream base and a topping of fresh pomegranate arils -
they just hit the spot.
I made a batch of chocolate muffins a few weeks ago. Or...did I make three? Well, I mixed up one big bowl, divided it in to three, and went to town. Each third of the dough got its own fun mix-in. Can you guess what they were?
First up - crystallized ginger! Ginger and chocolate are a fun combination, the spice of the ginger playing well with the richness of the chocolate. I find people either love or hate ginger, so make sure you know which you're dealing with when making these muffins.
