Bittersweet Chocolate & Pomegranate Tarts
Bittersweet and decadently indulgent to eat (or treat)
150 g plain flour
150 g jumbo oat flakes
175 g light brown Sugar
200 g cold butter, cut into pieces
Single Cream, to serve
For the filling:
600 g apple, cut into chunks
1 tbs plain flour
60 g brown sugar
Juice of 1/2 lemon
Preheat the oven to 190°C, (Gas mark 5 if applicable).
Place the flour, oat flakes, brown sugar and butter in a large bowl. Using your fingertips, rub all the ingredients together until it resembles chunky breadcrumbs.
In a large baking tin, toss the strawberries and rhubarb with the flour, sugar and lemon juice until combined.
Add the crumble mix on top of the filling and spread over the top until everything is evenly covered.
Bake in the oven for 35–40 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath. Serve in generous portions with a drizzle of fresh cream.
Credits: Donal Skehan
Photo Credits: Donal Skehan