Pomegranate chocolate tart

Total time: 4hr 15m
Preparation Time: 30m

For 10 piece


Lara - Vanillacrunnch

Nutritional Information

Contains 400 Kcal, 5g Protein, 37g Carbohydrates, 25g Fat


  • Base
  • 1 pinch salt
  • 180 g light spelt flour
  • 1 tsp sodium bicarbonate
  • 3 tbsp cocoa powder
  • 70 g icing sugar
  • 120 g margarine, cold
  • Filling
  • 250 g dark chocolate (e.g. Crémant, approx. 50% cocoa), broken into pieces
  • 3 dl coconut milk
  • Decoration
  • 1 pomegranate, seeds removed
  • Utensils
  • For a rectangular baking tray approx. 12 x 35 cm, lined with baking paper.

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  • Base

    Mix the flour, salt, bicarbonate of soda, cocoa powder and icing sugar in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Press together quickly to form a dough, do not knead, cover and refrigerate for approx. 30 mins. Press the dough into the prepared baking tray by hand, creating a rim around the edge approx. 2 cm high. Place some baking paper on the dough base and cover it thickly with dried pulses (e.g. kidney beans).
  • To blind bake

    Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, remove the baking paper and pulses, allow to cool slightly, remove the tart base from the tray and leave to cool on a rack.
  • Filling

    Heat the chocolate and coconut milk in a small saucepan on a low heat, stirring constantly until it melts. Pour onto the tart base.
  • Decoration

    Sprinkle the pomegranate seeds over the chocolate. Cover the tart and leave to chill for approx. 3 hours.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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