Put the sugar, spread, flour and cocoa powder into a food processor and pulse until the size of breadcrumbs. Add the egg yolk and 4 tbsp cold water and blitz until well combined, adding a little more water if it doesn’t quite come together. Shape the pastry into a disc, wrap in cling film and chill in the fridge for 30 minutes.
Dust your work surface with a little flour. Cut the pastry into four equal pieces, then roll the pastry out to the thickness of a £1 coin. Line the tart tins, cutting off the overhanging pastry and rerolling any offcuts to make up enough pastry, if necessary. Gently prick the bottom of the tart cases and chill for 20 minutes.
Heat the oven to 180°C/fan 160°C/gas mark 4. Line the tart cases with non-stick baking paper and fill with baking beans. Bake for 15 minutes, then remove the beans and bake for anther 10-12 minutes until it feels sandy.
Meanwhile, melt the chocolate in a small heatproof bowl set over a pan of barely simmering water. Remove the bowl from the heat and allow to cool for 5 minutes. Whisk the spread and caster sugar together until fluffy.
Mix the egg, vanilla and wine together in a small bowl. Mix half the egg mixture into the butter and sugar, followed by half the ground almonds, then repeat. Fold in the melted chocolate and 50g pomegranate seeds. Fill each tart case with the frangipane and bake in the oven for 14-15 minutes until the crust of the frangipane has set but isn’t solid. Allow to cool for 10 minutes, then remove the tart tins. Serve with a scattering of the remaining pomegranate seeds and a dollop of crème fraiche.