Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Dark chocolate and pomegranate tart recipe

8 ratings

In the mood for something sweet? Treat your friends and family with this wickedly-tempting yet surprisingly simple to create dark chocolate and pomegranate tart. See method

Serves 12
15 mins to prepare, 30 mins to chill, 30 mins to cook, 2 hours to set
375 calories / serving
Vegetarian

Ingredients

250g plain flour, plus extra for dusting
50g icing sugar, sifted
135g salted butter, cubed
1 egg, beaten
2-3 tbsp cold milk

For the filling

200ml single cream
200g salted butter
200g 72% dark chocolate, broken into pieces
2 tbsp pomegranate seeds

Each serving contains

Energy
1555kj
375kcal 19%
Fat
31g 44%
Saturates
19g 95%
Sugars
9g 10%
Salt
0.5g 8%

of the reference intake
Carbohydrate 21g Protein 3.9g Fibre 2.2g

Method

To make the pastry, whizz the flour, icing sugar, butter and a pinch of salt in a food processor, until the mixture resembles breadcrumbs. Add the egg and milk and pulse until the mixture comes together to form a ball of dough (add a few drops of cold water, if needed). Wrap the dough in clingfilm and chill for 30 mins.
On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Use it to line a 21cm tart tin, leaving an overhang. Prick the base all over with a fork; chill for 30 minutes.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Preheat the oven to gas 6, 200°C, fan 180°C. Remove the tin from the fridge, line with nonstick baking paper and fill with baking beans (or rice). Transfer the tin to a baking tray.
Bake the pastry for 20 mins, then carefully remove the paper and baking beans (or rice). Return to the oven for a further 8-10 mins, or until the pastry is cooked and lightly golden. Leave to cool a little, then gently trim the overhang. Transfer the pastry case to a wire rack to cool completely.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
For the filling, combine the cream and butter in a pan over a low heat. Add the chocolate, stirring until the mixture is completely smooth.
Pour the filling into the cooled pastry case. Scatter over the pomegranate seeds. Leave to set at room temperature for at least 2 hours. To serve, cut into slices.