Chocolate Cream Pomegranate Tarts

These are deeeelish! However, the original recipe had its quantities way out, and I ended up making way more cream than I had base for. So I'm estimating a correction here that I think will work much better. It should make between 12 and 15, depending on how generous your tablespoons are.

You'll need:
- 3 cups pecans
- 140g dark chocolate
- 8 dates (Medjool are the best), pitted
- 500g sour cream
- 130g plain (unsweetened) yoghurt
- 60g brown sugar
- The seeds of 1 pomegranate

First, place 1 cup of the pecans and all the chocolate in a food processor and blend into small chunks. Pop these in a large mixing bowl (bigger than this one!)

Blend the other two cups of pecans and all the dates in the processor into fine crumbs.

Then mix both of the pecan mixtures together in the large bowl.

Press two tablespoons of the mixture into standard cupcake tins (no greasing required) into a kind of bowl-y shape. Then place the trays in the fridge while you prepare the cream.

Mix the sour cream, yoghurt and brown sugar together until well combined, and then transfer to a piping bag.

Pipe the cream to fill up the tart shells, place in the fridge for a good 2 hours or so, and then top with pomegranate seeds when you're ready to serve! Easy peasy!