A three-hour flight and three overweight suitcases. These were enough for my final moving (at least I hope it’s the final one). For the third year in a row I had to move during October. First it was to UK, then Germany and now back to Greece. It seems that October is my favorite moving month.
Even though I am back in Athens for a couple of weeks now, I hadn’t written anything about it here. I don’t know, maybe it’s just the fact that when you actually write about something, then it becomes official, a reality.
I wrote above about my three suitcases, but did you really think that there were only three?? I didn’t mention that I brought things back everytime that I came back for a short trip during summer. I guess that most of you have moved at least once in your life.. imagine that you had to do it by airplane, with all these weight and size restriction. A total mess.
This is the first post that was prepared, baked, photographed and written in Greece. All the props, appliances, hand mixers, spatulas that left behind while I was away, were now standing in front of me. I couldn’t decide which ones to use. I had missed them all, I wanted to use them all. Even the ice-cream maker was out of the cupboard that day. Eventually I didn’t use my lovely ice cream maker, as I only made a tart. Small individual tarts.
A simple, yet so delicious chocolate tart. A crisp, biscuit-like crust, a rich and luscious chocolate filling with refreshing, sweet pomegranate seeds on top. This deep and bright red color makes these seeds look like small gems.
I just love this tart. Three different textures and flavors that compensate each other perfectly.
- **For the Crust**
- 110 g butter, plus extra for greasing
- 100 g icing sugar
- 225 g plain flour, sieved
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp cold milk
- **For the Filling**
- 240 g 65% cocoa cook's chocolate, broken into small pieces
- 250 ml double cream
- 50 ml whole milk
- 3 tsp honey
- 50 g unsalted butter, softened
- a pinch of salt
- the seeds from two pomegranates
- To make the crust: Using a food processor, cream the butter and sugar together. Add the egg and whiz for thirty seconds. Add the flour, vanilla extract, a pinch of salt and little splashes of milk and process until just combined. Do not knead or overwork the dough, otherwise you will end up with a tough pastry.
- Form a disc with the dough, wrap it in plastic wrap and chill for two hours.
- Preheat the oven to 180°C/356°F. Lightly grease 8 fluted loose-bottomed tart tins. Roll out the pastry as thinly as possible on a floured work surface and cut out 8 small discs. Line the tins with the pastry, allowing it to overhang the edges, then prick with a fork and rest for fifteen minutes in the fridge.
- Line the tarts (bottom and sides) with baking paper, then fill with rice or dried beans.
- Bake the tart cases (baking paper and rice in place) for 10 minutes, then remove baking paper and rice and cook for another 5 minutes.
- Remove from the oven and let cool. Once cool enough to handle, remove tart cases from the tin and let it rest on a wire rack.
- To make the filling: Place chopped chocolate into a medium bowl. In a small saucepan, bring cream and milk to a simmer over medium heat. As soon as the mixture boils up, remove from heat and pour over chocolate. Add the honey and let rest for 1 minute.
- Whisk everything together, starting in the center and working your way out. Whisk until all the chocolate is melted and thoroughly combined.
- Immediately add butter, and stir until you have a smooth and shiny ganache.
- Pour into the tart shells and leave at room temperature for 2 hours to set.
- Sprinkle with the pomegranate seeds and serve.