Chocolate tarts with pomegranate seeds

Ingredients

For the dough:
250 g flour
Pinch of salt
80 g sugar
100 g butter, cubed, at room temperature
1 egg yolk
50 ml water

For the filling:
150 ml whipping cream
125 g milk or dark chocolate (to taste)

Extra: Cling film, one large or several small baking tins, greaseproof paper, dried beans or rice.

The crunchy pomegranate seeds and the soft chocolate in these tarts make a wonderful combination!

Preparation

Mix the flour, salt and sugar. Add the butter and rub in with your fingertips until the mixture looks like breadcrumbs. Add the egg yolk and water and knead into a ball. Wrap in cling film and refrigerate for at least 1 hour.

Pre-heat the oven to 170°C.

Grease the baking tins with a little butter and dust with flour.

Roll out the dough on a floured worktop and line the tins with the dough. Cover with a piece of kitchen paper and weigh down with dried beans or some (uncooked) rice. Bake in the oven for about 12 minutes (this is known as baking blind).

Remove the lining and the greaseproof paper and bake for a further 10 minutes. Allow to cool.

For the filling, melt the chocolate in the cream over a low heat, stirring constantly. Pour the filling into the cooled tart cases and leave to set in the fridge.

Garnish the tarts with pomegranate seeds before serving.

TO OVERVIEW

Chocolate tarts with pomegranate seeds

Ingredients

Preparation

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