Description
Decadent chocolate tart topped with fresh pomegranate seeds—a delightful blend of rich flavors and refreshing tartness.
Ingredients
Scale
- For the crust:
- 24 Oreo cookies (Double Stuf)
- Pinch of salt
- 3 tablespoons melted unsalted butter
- For the pomegranate curd filling:
- Zest and juice of 1 lemon
- 1 cup pomegranate juice
- 1 cup sugar
- 1 stick (1/2 cup) diced unsalted butter
- 3 whole eggs
- 2 egg yolks
- Pinch of salt
- Red food coloring (optional)
- For the pomegranate ganache:
- 1/4 cup pomegranate juice
- 1/2 cup heavy cream
- Pinch of salt
- 12 ounces bittersweet chocolate, chopped
- Pomegranate arils for garnish
Instructions
- Prepare the crust: In a food processor, combine 24 Oreo cookies (Double Stuf) and a pinch of salt. Blend until fine crumbs form. Add 3 tablespoons of melted unsalted butter and pulse until the mixture resembles wet sand. Press the mixture firmly into a 9-inch tart pan. Ensure it’s even across the bottom and up the sides. Chill in the refrigerator for 45 minutes to set.
- Make the pomegranate curd filling: In a saucepan, combine the zest and juice of 1 lemon, 1 cup of pomegranate juice, 1 cup of sugar, and 1 stick of diced unsalted butter over medium heat. Stir until the sugar dissolves completely. In a separate bowl, whisk together 3 whole eggs and 2 egg yolks. Gradually whisk the egg mixture into the warm pomegranate mixture, keeping the heat low. Stir continuously until the mixture thickens, which should take about 10 minutes. Remove from heat, strain through a sieve to eliminate any lumps, and pour the thickened curd into the cooled crust. Place the tart in the freezer for at least 2 hours to set.
- Prepare the ganache: In a small saucepan over low heat, combine 1/4 cup of pomegranate juice, 1/2 cup of heavy cream, and a pinch of salt. Heat until just simmering. Remove from heat and pour over 12 ounces of chopped bittersweet chocolate. Allow it to sit for a few minutes before whisking until smooth and glossy.
- Assemble the tart: Once the pomegranate curd has set, remove the tart from the freezer. Gently drizzle the pomegranate ganache over the top of the tart, creating a beautiful swirl. For an extra touch, scatter pomegranate arils on top as a garnish. Your Chocolate Pomegranate Tart is now ready to serve!