Chocolate Pomegranate Tart

Chocolate Pomegranate Tart: A Decadent Dessert with a Fruity Twist

If you’re looking for a show-stopping dessert that combines rich chocolate and the tangy sweetness of pomegranate, this Chocolate Pomegranate Tart is perfect for you. With a crunchy Oreo crust, smooth pomegranate curd filling, and a luscious pomegranate ganache, this tart is a delightful balance of flavors and textures. It’s a perfect treat for special occasions or when you want to impress your guests with something truly unique.

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:

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

For Garnish:

• Pomegranate arils

Directions:

1. Prepare the Oreo Crust:

• Pulse the Oreo cookies and a pinch of salt in a food processor until fine crumbs form.
• With the machine running, slowly stream in the melted butter until the mixture is slightly moist and crumbly.
• Press the Oreo mixture into a buttered 9-inch tart pan, making sure it’s evenly distributed into the corners and up the sides.
• Chill the crust in the fridge for at least 45 minutes before adding the filling.

2. Make the Pomegranate Curd Filling:

• In a saucepan over medium heat, combine the pomegranate juice, lemon juice, and zest.
• Add the sugar and stir until it dissolves.
• Reduce the heat to low and whisk in the diced butter, eggs, egg yolks, and a pinch of salt, stirring constantly until the mixture thickens, about 8 minutes. It should coat the back of a spoon.
• (Optional) Add a few drops of red food coloring for a more vibrant hue.
• Strain the curd through a fine-mesh strainer into a bowl to remove any solids.
• Pour the warm pomegranate curd into the prepared crust and let it cool to room temperature.
• Once cooled, transfer the filled tart to the freezer for at least 2 hours to set.

3. Make the Pomegranate Ganache:

• In a small saucepan, whisk together pomegranate juice, heavy cream, and a pinch of salt over medium-low heat. Heat until it comes to a simmer, then remove from the heat.
• Pour the hot cream mixture over the chopped bittersweet chocolate in a bowl. Let it sit for a minute, then whisk until smooth and glossy.

4. Serve:

• Remove the tart from the freezer and drizzle it with the warm pomegranate ganache.
• Garnish with fresh pomegranate arils for added texture and freshness.
• Slice and serve immediately, enjoying the rich chocolate flavor paired with the tangy sweetness of the pomegranate curd.

Recipe Tips:

• Pomegranate Juice: For the best flavor, use fresh pomegranate juice or high-quality bottled juice. Avoid using overly sweetened versions to maintain the tartness of the filling.
• Crust Alternative: You can substitute the Oreo crust with a graham cracker crust for a lighter base.
• Freezing: Freezing the tart helps the pomegranate curd set, but make sure to let the tart thaw slightly before serving for the best texture.

Serving Suggestions:

This Chocolate Pomegranate Tart is a decadent dessert perfect for special occasions like holidays or dinner parties. Serve it with a side of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Pair it with coffee for a complete dessert experience.

Nutrition Information:

• Prep Time: 30 minutes
• Cooking Time: 15 minutes
• Total Time: 2 hours 45 minutes (including chilling time)
• Calories: 400 kcal per serving
• Servings: 8 servings

This Chocolate Pomegranate Tart brings together the rich depth of chocolate and the bright, fruity flavor of pomegranate in a beautifully balanced dessert. The crunchy Oreo crust, tangy pomegranate curd, and silky ganache make this tart an irresistible combination of flavors and textures. Whether you’re celebrating a special occasion or treating yourself to something sweet, this tart is sure to impress!

Chocolate Pomegranate Tart

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• Author: Dulcia
• Total Time: 2 hours 45 minutes (including chilling time)
• Yield: 8 1x

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Description

This Chocolate Pomegranate Tart is a stunning dessert that combines the rich, bittersweet flavor of chocolate with the vibrant, tangy sweetness of pomegranate. The Oreo cookie crust provides a perfect foundation, offering a delightful crunch that complements the creamy pomegranate curd filling. Topped with a luxurious layer of pomegranate-infused chocolate ganache, this tart is an elegant treat that’s ideal for special occasions.

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Ingredients

Scale 1x2x3x

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
For Garnish:
Pomegranate arils

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Instructions

For the Crust:
Pulse the Oreo cookies and salt in a food processor until fine crumbs form. With the machine running, slowly stream in the melted butter until the mixture is slightly moist and crumbly.
Press the mixture into a buttered, 9-inch tart pan, ensuring it’s evenly pressed into the corners and up the sides. Chill the crust in the fridge for at least 45 minutes before filling.
For the Pomegranate Curd Filling:
In a saucepan over medium heat, combine the pomegranate juice, lemon juice, and zest. Add the sugar and stir until it dissolves.
Reduce the heat to low and whisk in the diced butter, eggs, egg yolks, and salt, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 8 minutes.
(Optional) Add a few drops of red food coloring for a vibrant hue.
Strain the curd through a fine-mesh strainer into a bowl to remove any solids.
Pour the warm pomegranate curd into the prepared crust and allow it to cool to room temperature. Once cooled, transfer the filled tart to the freezer for at least 2 hours.
For the Pomegranate Ganache:
In a small saucepan, whisk together the pomegranate juice, heavy cream, and salt over medium-low heat. Stir until it comes to a simmer, then remove from heat.
Pour the hot cream mixture over the chopped bittersweet chocolate in a bowl. Let it sit for a minute, then whisk until smooth and glossy.
To Serve:
Serve the frozen tart drizzled with warm pomegranate ganache and garnish with fresh pomegranate arils for a touch of freshness and crunch.

• Prep Time: 30 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 400