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.
- 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 minutes.
- On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Use it to line a 21cm (8in) tart tin, leaving an overhang. Prick the base all over with a fork; chill for 30 minutes.
- 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 minutes, then carefully remove the paper and baking beans (or rice). Return to the oven for a further 8-10 minutes, 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.
- 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.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.