Introduction

This Chocolate Pomegranate Tart is a stunning dessert that combines rich bittersweet chocolate with a vibrant, tangy pomegranate curd. The crisp Oreo crust adds a delightful crunch, making it perfect for special occasions or anytime you want to impress with a unique, flavorful treat.

The image shows a slice of pie on a white plate with a textured pattern. The pie has three layers: a dark crumbly crust at the bottom, a deep red smooth filling in the middle, and a drizzle of shiny dark chocolate on top. Bright red pomegranate seeds are scattered over the chocolate drizzle and around the plate. In the background, the rest of the pie sits on a white plate on a white marbled surface, with one slice missing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies (Double Stuf recommended)
Pinch of fine salt
3 tablespoons unsalted butter, melted
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)
¼ cup pomegranate juice
½ cup heavy cream
Pinch of fine salt
12 oz bittersweet chocolate, chopped
Pomegranate arils, for serving

Instructions

Step 1: Make the crust by pulsing the Oreo cookies and a pinch of salt in a food processor until fine crumbs form. With the machine running, slowly add the melted butter until the mixture is slightly moist and crumbly.
Step 2: Press the cookie mixture evenly into the bottom and up the sides of a buttered 9-inch tart pan. Chill in the refrigerator for at least 45 minutes.
Step 3: For the pomegranate curd filling, combine pomegranate juice, lemon juice, lemon zest, and sugar in a pot over medium heat. Stir until the sugar dissolves.
Step 4: Lower the heat to below simmer and whisk in the diced butter, whole eggs, egg yolks, and a pinch of salt. Stir almost constantly, keeping the temperature low, until the mixture thickens and coats the back of a spoon, about 8 minutes. Optionally, add red food coloring for a more vivid color.
Step 5: Strain the curd through a fine-mesh sieve into a bowl and stir to cool slightly. Pour the warm curd into the chilled crust and let cool to room temperature.
Step 6: Freeze the tart for at least 2 hours until firm.
Step 7: Make the ganache by whisking pomegranate juice, heavy cream, and a pinch of salt in a small saucepan over medium-low heat. Stir constantly until it reaches a simmer, then remove from heat.
Step 8: Place the chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit for 1 minute, then gently whisk until smooth and pourable.
Step 9: To serve, drizzle the warm ganache over slices of the frozen tart and garnish with fresh pomegranate arils.

Tips & Variations

Use Double Stuf Oreos for a richer, creamier crust flavor.
If you prefer a less tart filling, reduce the amount of pomegranate juice or balance with a little orange juice.
For a deeper chocolate flavor, use a blend of bittersweet and semisweet chocolate in the ganache.
Allow the tart to sit at room temperature for a few minutes before serving to soften slightly for easier slicing.

Storage

Store the tart in an airtight container in the freezer for up to 1 week. When ready to serve, let it thaw at room temperature for about 10-15 minutes before drizzling with ganache. Leftover ganache can be refrigerated in a sealed container and gently reheated before serving.

How to Serve

A slice of layered tart sits on a white plate with textured patterns. The tart has three clear layers: a dark crumbly crust on the bottom, a smooth deep red middle layer, and a shiny dark drizzle on top. Bright red pomegranate seeds scatter over the top and around the plate, adding small pops of color. The plate sits on a white marbled surface with a few stray pomegranate seeds. In the background, part of the remaining tart sits on another white plate, showing the smooth red filling and crumbly dark crust clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart in advance?

Yes, this tart is perfect for making ahead. Prepare it fully and keep it frozen; it will maintain its texture and flavor well for up to a week.

What can I use instead of pomegranate juice?

If pomegranate juice is unavailable, you can substitute with cranberry juice for a similar tartness, though the flavor will be slightly different.