Pomegranate tart

Total time: 3hr 35m
Preparation Time: 45m

For 8 piece

Nutritional Information

Contains 439 Kcal, 6g Protein, 40g Carbohydrates, 28g Fat


  • Dough
  • 200 white flour
  • 60 g cane sugar
  • 80 g butter, cut into pieces, cold
  • 1 eggs
  • 0.5 tsp salt
  • White chocolate mousse
  • 160 g white chocolate, finely chopped, 2 tbsp set aside
  • 2.5 dl full cream
  • Decoration
  • 140 g pomegranate seeds
  • Utensils
  • One springform pan (approx. 20 cm in diameter), greased

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  • Dough

    Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Roll out the pastry on a lightly floured surface, place in the prepared tin, prick firmly, chill for approx. 30 mins.
  • To blind bake

    Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, remove from the tin, place on a cooling rack and allow to cool completely.
  • White chocolate mousse

    Melt the chocolate and 2 tbsp of cream in a thin-sided bowl over a gently boiling bain-marie, stirring until smooth. Remove the bowl, leave the chocolate to cool. Beat the remaining cream until stiff. Carefully fold the whipped cream and reserved chocolate into the chocolate mixture using a rubber spatula. Spread the mousse over the cake base, cover and chill for approx. 1 hr.
  • Decoration

    Scatter the pomegranate seeds over the tart, cover again and chill for approx. 1 hr.

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