Pomegranate chocolate tart

Vegan desserts Baking sweet
Total: 4 hr 15 min. | Active: 30 min.
vegan, lactose-free

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.

Lara - Vanillacrunnch

Ingredients

for 10 pieces

Base
180 g light spelt flour
1 pinch salt
1 tsp sodium bicarbonate
3 tbsp cocoa powder
70 g icing sugar
120 g margarine, cold
Filling
250 g vegan dark chocolate
3 dl coconut milk
Decoration
1  pomegranate, seeds removed

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.

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.

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