Chocolate Pomegranate Tart

This tart is a show-stopping dessert that combines the rich decadence of chocolate with the sweet-tart brightness of pomegranate. Perfect for a special occasion or an indulgent treat!

Details

• Total Time: 3 hours 20 minutes (mostly chilling time)
• Yield: 8 servings

Ingredients

For the Crust

• 24 Oreo cookies (Double Stuf recommended)
• Pinch of fine salt
• 3 tablespoons unsalted butter, melted

For the Pomegranate Curd Filling

• Zest and juice of 1 lemon
• 1 cup pomegranate juice
• 1 cup sugar
• 1 stick unsalted butter, diced
• 3 whole eggs
• 2 egg yolks
• Pinch of fine salt
• A few drops of red food coloring (optional)

For the Pomegranate Ganache

• 1/4 cup pomegranate juice
• 1/2 cup heavy cream
• Pinch of fine salt
• 12 oz bittersweet chocolate, chopped

Garnish

• Pomegranate arils

Instructions

Crust

1. Pulse the Oreo cookies and salt in a food processor until fine crumbs form.
2. With the machine running, stream in the melted butter. The mixture should be slightly moist and crumbly.
3. Press the mixture evenly into a buttered 9-inch tart pan, covering the corners and sides.
4. Chill in the refrigerator for at least 45 minutes before filling.

Pomegranate Curd Filling

1. In a pot over medium heat, combine pomegranate juice, lemon juice, and zest. Stir in the sugar until dissolved.
2. Reduce the heat to low, ensuring the mixture doesn’t simmer. Whisk in butter, eggs, egg yolks, and salt.
3. Stir constantly for about 8 minutes until thick enough to coat the back of a spoon. Add food coloring for a dramatic red hue (optional).
4. Strain the curd through a fine-mesh sieve into a bowl and let cool slightly.
5. Pour the warm curd into the prepared crust. Cool to room temperature, then freeze for at least 2 hours.

Pomegranate Ganache

1. In a small saucepan, whisk together pomegranate juice, heavy cream, and salt. Heat over medium-low until it begins to simmer.
2. Pour the hot mixture over chopped chocolate in a heat-safe bowl. Let sit for 1 minute, then whisk until smooth and pourable.

To Serve

1. Drizzle the frozen tart with warm ganache.
2. Garnish with pomegranate arils for a fresh, elegant finish.

Notes

• The ganache recipe yields extra—store leftovers in the fridge for several weeks. It’s excellent over ice cream or pancakes!
• For a softer texture, let the tart thaw slightly before serving.

Enjoy this luscious tart that’s sure to be a hit at any gathering! 🍫❤️