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Pomegranate chocolate tart
30 m active | 4 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 400
  • Fat about 25g
  • Carbohydrates about 37g
  • Protein about 5g
This is needed
This is needed for 10 piece
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
Tools
  • For a rectangular baking tray approx. 12 x 35 cm, lined with baking paper.
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And that's how it's done
And that's how it's done
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.