Chocolate tarts with pomegranate seeds


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!


  • 1
    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.
  • 2
    Pre-heat the oven to 170°C.
  • 3
    Grease the baking tins with a little butter and dust with flour.
  • 4
    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).
  • 5
    Remove the lining and the greaseproof paper and bake for a further 10 minutes. Allow to cool.
  • 6
    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.
  • 7
    Garnish the tarts with pomegranate seeds before serving.
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