Pomegranate chocolate tart

Pomegranate chocolate tart

Total: 4 hr 15 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 400 kcal
, Fat: 25 g
, Carbohydrate: 37 g
, Protein: 5 g

A summery chocolate tart that’s almost too good to eat – but not quite! After all, it’s packed full of pomegranate seeds, which are rich in iron, calcium, potassium and vitamin C.


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


180g light spelt flour
1pinch salt
1tsp sodium bicarbonate
3tbsp cocoa powder
70g icing sugar
120g margarine, cold


250g dark chocolate (e.g. Crémant, approx. 50% cocoa), broken into pieces
3dl coconut milk


1 pomegranate, seeds removed
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For a rectangular baking tray approx. 12 x 35 cm, lined with baking paper.

How it's done


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.


Heat the chocolate and coconut milk in a small saucepan on a low heat, stirring constantly until it melts. Pour onto the tart base.


Sprinkle the pomegranate seeds over the chocolate. Cover the tart and leave to chill for approx. 3 hours.

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