In a food processor add all crust ingredients, pulse them until we get the smooth dough. Scrape out the dough in an airtight container and refrigerate for 30 minutes.

Preheat your oven at 180 degrees Celcius. Now take out your dough from the refrigerator. Put your dough between two parchment papers and roll it out with the help of a rolling pin, we want a 1 cm thick crust.

Put this rolled crust on the tart mold in a way that it to cover the whole tart, scrape the extra dough from the mold. Poke the dough with the fork with a light hand. Bake the crust for 15-18 minutes, allow it to get cool.

How to make the chocolate filling

Chop the dark chocolate into fine pieces with the help of sharp knives. Place these chocolate pieces in a medium-size bowl. Take a small pan and keep it on medium flame, add whipping cream to it, and cook it on medium flame. Cook it until it starts to boil. Once the boil comes turn off the burner.

Now pour this hot cream over the chopped chocolates, let it sit for 4-5 minutes. As the chocolate gets soft, you keep on stirring it until it turns into a smooth chocolate paste.

Pour this chocolate filling in the bake tarts, refrigerate the tats for 4-5 hours until the tart gets completely set.

Decorate it with the whipped cream and some pomegranate seeds. Enjoy this beautiful tart!!!