Chocolate is easy to combine with most fruits and I particularly love the combination of the rich red pomegranate and the dark chocolate. This tart is fairly rich, so be warned, you might want to eat it in one go. I was also taken by shortcrust pastry and how easy it is to make. Adding various colours and also flavour to the pastry makes it more personal. My hands are always cold so I don’t have to ever worry about melting the butter. You can use this basic recipe for sweet and also for savoury tarts. Feel free to replace it with one bought in a shop (you will need about 350 g).
When making the filling, remember that chocolate tends to fall down to the base. So ensure you mix it very well bringing the chocolate from the bottom of the bowl.
Sweet Treats: Chocolate and Pomegranate Tart (serves 8-10)
For the shortcrust pastry
200 g plain flour
100 g cold butter, cut into small cubes
2 tbsp of cold water
red or pink food colouring
For the chocolate filling
100 g dark chocolate and 100 of white chocolate
6 tbsp melted butter
2 eggs and 3 egg yolks
4 tbsp caster sugar
1 pomegranate and cocoa powder to for dusting
To make shortcrust pastry, toss and coat cubes of butter with flour, then with your fingertips rub the butter into the flour until it forms breadcrumbs. Shake the bowl every now and then to allow larger cubes come to the surface. Add water and food colouring, keep mixing with a rounded knife which will prevent transferring heat from your hands to the dough. Finally, gather the dough with you hands and kneed on lightly floured surface until you have a smooth ball. Roll out the dough on a flat surface to a slightly larger size than the tart tin (around 5 cm extra). Carefully place pastry on the rolling pin and transfer to the tin. Press lightly into the corners ensure not air bubbles are left on the base of the tin. Chill for 20-30 minutes.
Heat the oven for 200°C (or 180°C fan/gas 6). Prick the base of the tart with a fork to create holes. Place baking parchment on the pastry and fill with baking beans to weight it down. Bake for 15 minutes, then carefully remove the paper and put back into the oven for another 5 minutes. Once the pastry is done, trim the edges so they are nice and smooth. Use a sharp knife to prevent breaking big chunks of pastry.
To prepare the filling, lower the oven to 180°C (or 160°C fan/gas 4). Melt both dark and white chocolate in a bowl over slightly simmering water. Then stir the melted butter. Whisk the eggs and sugar together with electric whisk until pale and thick. This would take about 10 minutes. Be patient: if the eggs are not whisked enough, then the mixture will not rise in the oven. Fold in the melted and cooled chocolate with a large spoon. Mix very carefully so you will not knock out the air. Transfer into the tart tin and put into the oven. Bake for 20-25 minutes until the surface of the tart is puffed and set. The tart will still have a bit of a wobble. Take out of the oven and allow to cool down. Chill for at least 4 hours before serving.
Once ready to be served sprinkle with pomegranate seeds and cocoa powder.