Dark Chocolate and Pomegranate Tart

Dark Chocolate and Pomegranate Tart

This dark chocolate and pomegranate tart recipe looks like it's fit for a cooking competition but is surprisingly simple to make. Use Tesco Dark Chocolate for the best results.

Prep time: 15 minutes

Cook time: 60 minutes

Servings: 12 people


  • 250g plain flour, plus extra for dusting
  • 50g icing sugar
  • 135g salted butter, cubed
  • 1 egg, beaten
  • 2-3 tbsp cold milk
  • 200ml single cream
  • 200g salted butter
  • 200g Tesco dark chocolate, broken into pieces
  • 2 tbsp Tesco Pomegranate Seeds


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 5mm. 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.