Dark chocolate and pomegranate tart recipe

Method

1. 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 mins.
2. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Use it to line a 21cm tart tin, leaving an overhang. Prick the base all over with a fork; chill for 30 minutes.
3. 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.
4. Bake the pastry for 20 mins, then carefully remove the paper and baking beans (or rice). Return to the oven for a further 8-10 mins, 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.
5. 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.
6. 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.

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• As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.