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.