Pomegranate, pistachio & chocolate tarts

Name: Pomegranate, pistachio & chocolate tarts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 150 ml double cream; 180 g bar Belgian dark chocolate (72% cocoa solids), finely chopped; 1 Pack of 6 Cooks' Ingredients Sweet Pastry Cases; ¼ tsp sea salt flakes, plus a pinch; 50 g pomegranate seeds; 20 g pistachio kernels, chopped

Having friends for dinner? These mini puds can be made up to 24 hours in advance.

0 out of 5 stars(0) Rate this recipe

Serves6
CourseDessert
Prepare10 mins
Cook5 mins
Total time15 mins
Pluscooling + setting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150ml double cream
½ x 180g bar Belgian dark chocolate (72% cocoa solids), finely chopped
1 Pack of 6 Cooks' Ingredients Sweet Pastry Cases
¼ tsp sea salt flakes, plus a pinch
50g pomegranate seeds
20g pistachio kernels, chopped

Heat the double cream in a small saucepan until steaming hot. Take off the heat and tip in the chocolate. Leave for a minute, then stir to combine until all the chocolate has melted. Set aside to cool for 20 minutes.
Arrange the pastry cases on a platter. Stir a pinch of sea salt flakes into the chocolate mixture, then divide between the cases. Top each one with 1 tsp of pistachio spread, swirling it through the chocolate. Leave to set for at least 10 minutes. If making in advance, cover and chill the tarts, then remove from the fridge 30 minutes before you serve. When ready to serve, scatter with the pomegranate seeds, chopped pistachios and sea salt flakes.