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Chocolate Pomegranate Tart Recipe

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★★★★★

4.6 from 137 reviews

This decadent Chocolate Pomegranate Tart combines a rich Oreo cookie crust with a vibrant, tangy pomegranate curd filling and a smooth bittersweet chocolate ganache topping. The tart is chilled to perfection, offering a beautiful contrast of textures and flavors, finished with fresh pomegranate arils for a burst of freshness and color.

Ingredients

Scale

Crust

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

Pomegranate Curd Filling

  • Zest and juice of 1 lemon
  • 1 cup pomegranate juice
  • 1 cup sugar
  • 1 stick (8 tablespoons) unsalted butter, diced
  • 3 whole eggs
  • 2 egg yolks
  • Pinch of fine salt
  • A few drops of red food coloring (optional)

Pomegranate Ganache

  • ¼ cup pomegranate juice
  • ½ cup heavy cream
  • Pinch of fine salt
  • 12 oz bittersweet chocolate, chopped

For Serving

  • Pomegranate arils

Instructions

  1. Prepare the crust: Pulse the Oreo cookies and a pinch of salt in a food processor until fine crumbs form. While the processor is running, slowly drizzle in the melted butter until the mixture becomes slightly moist and crumbly. Press the mixture firmly into a buttered 9-inch tart pan, ensuring it is evenly distributed into the corners and sides. Refrigerate the crust for at least 45 minutes to set.
  2. Make the pomegranate curd filling: In a medium pot over medium heat, combine pomegranate juice, lemon juice, lemon zest, and sugar. Stir until the sugar completely dissolves. Reduce heat to low, keeping the mixture just below a simmer. Whisk in the diced butter, whole eggs, egg yolks, and a pinch of salt continuously. Cook for about 8 minutes, stirring almost constantly, until the curd thickens enough to coat the back of a spoon. Optionally, add a few drops of red food coloring for a vibrant hue.
  3. Strain and cool curd: Strain the curd through a fine-mesh sieve into a bowl to remove zest and any cooked egg bits. Stir gently to cool the mixture slightly.
  4. Fill and chill the tart: Pour the warm pomegranate curd into the prepared chilled crust. Allow the tart to cool to room temperature, then transfer it to the freezer and chill for at least 2 hours until set and firm.
  5. Prepare the pomegranate ganache: In a small saucepan, whisk together pomegranate juice, heavy cream, and a pinch of salt. Heat over medium-low heat, stirring almost constantly, and bring just to a simmer. Remove immediately once it begins to bubble.
  6. Make ganache sauce: Place chopped bittersweet chocolate in a heat-safe bowl and pour the hot cream mixture over it. Let it sit for a minute, then whisk gently until smooth and pourable.
  7. Serve the tart: Remove the tart from the freezer. Drizzle generously with the warm pomegranate chocolate ganache and garnish with fresh pomegranate arils before serving.

Notes

  • The crust can be made ahead and kept chilled for up to 2 days before filling.
  • The red food coloring in the curd is optional and purely for visual enhancement.
  • Use fresh pomegranate arils right before serving to maintain their crunch and freshness.
  • If you don’t have a food processor, crush the Oreos finely in a plastic bag using a rolling pin.
  • The tart is best served chilled but take it out of the freezer 10 minutes before serving for easier slicing.

Keywords: Chocolate tart, pomegranate curd, bittersweet chocolate ganache, Oreo crust, festive dessert

Find it online: https://tastewithamy.com/chocolate-pomegranate-tart-recipe/