Bitter Chocolate and Pomegranate Tarts

Skye Craig

Cook Time 2 hours

Servings 6


1 ½ cups of pecans
4 medjool dates
70g dark chocolate

350g crème fraiche or sour cream
100g plain yoghurt
45g brown sugar

1 pomegranate, seeds removed.


To make base: Blitz the chocolate and 1/2 cup of the pecans in the food processor until you have small chunks. Set aside in a bowl.

Take the pits out of the dates and throw into the food processor along with 1 cup of pecans. Process until you have fine crumbs and the mixture presses together easily. Mix the chocolate and pecan pieces with the crumbs.

To make tartlet shells: scoop about 2 tablespoons of the crust into each shell. Using your fingertips, firmly press the crust into the tartlet cup, leaving a cavity in the centre to hold the cream. 

To make cream: Mix crème fraiche, plain yoghurt and brown sugar together in a bowl. Scoop 1 tablespoon of the cream into each tartlet shell and place in the fridge to set.

Now for the best part, serve tarts on plates. Top with the pomegranate. You can cover these and put into the fridge for later if you have the discipline. If you are anything like me, several tarts will have to be shared immediately with a friend while licking your fingers in utter delight. 


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