Ingredients - serves 6 (Adapted from 'The Higgidy Cookbook' by Camilla Stephens)
For the pastry:
250g plain flour plus a little extra for dusting
50g icing sugar
pinch of salt
135g cold unsalted butter, cubed
1 medium egg, beaten
2-3 tbsp cold water or milk
For the filling:
175g good quality white chocolate
150ml soured cream
150ml double cream
Seeds from 1 pomegranate
- Make the pastry first by sifting the flour, icing sugar and salt into a mixing bowl and then rubbing in the butter with your fingertips until you get a breadcrumb texture. Next add the egg and the water or milk and use a butter knife to work everything together into a dough. Use your hands to bring the pastry together and knead briefly into a ball shape on a floured surface before wrapping in clingfilm and putting in the fridge to rest for 30 minutes.
- Roll out the pastry to 2mm thick and cut out 6 x 15cm circles and use these to line 6 x 10cm round tartlet tins. Trim away any excess pastry from around the edges and place in the fridge to rest for 30 minutes.
- Preheat the oven to 200C and put in a baking tray to heat up. Line each pastry case with foil or greaseproof paper and fill with baking beans and blind bake for 15 minutes then remove the baking beans and bake for a further 8-10 minutes until the pastry is cooked through. Cool on a wire rack then remove from the tart cases when cold.
- To make the filling, melt the chocolate in a heat proof bowl over a pan of simmering water. When the chocolate is melted, remove it from the heat and stir in the soured cream. In a separate bowl whip the double cream until it can hold a soft peak and then fold it into the chocolate mixture. Spoon the filling into the pastry cases and leave to set for 2 hours in the fridge. Decorate with pomegranate seeds to serve.
I'm linking these tarts up with Made With Love Monday's as everything was made from scratch and also Treat Petite run by Baking Explorer and Cakeyboi as the theme this month is festive and pomegranates are great at Christmas time. Also into Calendar Cakes run by Dollybakes and Laura Loves Cakes which has a Jingle Bell Rock theme.