Chocolate Pomegranate Tart Recipe

Oh wow, the shine of those ruby red pomegranate seeds on dark chocolate caught my eye right away. It looked like tiny jewels on a smooth tart. The smell of chocolate made it even better.

I made this for dessert last weekend, and the mix was so fun. The crunch of the seeds with the creamy chocolate felt like magic. It was rich, but fresh at the same time.

One bite and I wanted more. The sweet chocolate and juicy bursts from the fruit made every slice special. It felt fancy, but it was actually simple to make.

So let’s bake it together. Grab your chocolate and pomegranate seeds. This tart is about to be your new favorite sweet treat.

Why You’ll Love This Recipe

• Sweet & Tart Harmony: The rich, velvety chocolate ganache and tangy pomegranate curd balance each other perfectly, creating an unforgettable flavor combination.
• Visually Stunning: The vibrant red pomegranate arils on top of the dark chocolate ganache give the tart an elegant, eye-catching look that’s sure to be the centerpiece of any table.
• Unique Yet Familiar: It’s like a luxurious upgrade to the classic chocolate tart, but with a refreshing twist of fruity pomegranate.
• Customizable: You can adjust the sweetness of the curd or add more or less pomegranate juice depending on your flavor preferences.
• Impressive Yet Simple: While this tart may look fancy, it’s surprisingly easy to make with a few key steps that are totally worth it.

Required Kitchen Tools

Before diving into the recipe, make sure you have the right kitchen tools to ensure everything goes smoothly.

• Tart Pan: A 9-inch tart pan with a removable bottom works best for this recipe.
• Mixing Bowls: For combining the crust ingredients and making the curd and ganache.
• Whisk: To whisk the curd and ganache until smooth.
• Saucepan: For making the pomegranate curd and the ganache.
• Microplane or Zester: To zest the lemon for the curd.
• Spatula: To scrape the sides of the bowls and mix the curd.
• Fine Mesh Strainer: To strain the curd and ensure a smooth consistency.

Ingredients

This tart requires several key components, each playing a role in achieving the perfect dessert. Here’s what you’ll need:

For the Crust:

• 24 Oreo cookies (I used the Double Stuf variety): These provide a rich, chocolatey base with just the right amount of creaminess.
• Pinch of fine salt: To balance out the sweetness of the cookies and add flavor depth.
• 3 tablespoons unsalted butter, melted: This helps bind the crumbs together and gives the crust its buttery texture.

For the Pomegranate Curd Filling:

• Zest and juice of 1 lemon: The lemon zest and juice add a citrusy kick that brightens up the tartness of the pomegranate.
• 1 cup pomegranate juice: Use fresh or store-bought pomegranate juice for a burst of fruity, tart flavor.
• 1 cup sugar: To balance the acidity of the pomegranate and lemon with sweetness.
• 1 stick unsalted butter, diced: Butter gives the curd its smooth, silky texture.
• 3 whole eggs: These act as the thickening agent for the curd.
• 2 egg yolks: Extra richness for the curd.
• Pinch of fine salt: Helps to bring out the sweetness and complexity of the pomegranate.
• A few drops of red food coloring (optional): If you want an even deeper red color, a few drops of food coloring can enhance the visual appeal of the curd.

For the Pomegranate Ganache:

• 1/4 cup pomegranate juice: Adds another layer of pomegranate flavor to the ganache.
• 1/2 cup heavy cream: The cream adds richness and smoothness to the ganache.
• Pinch of fine salt: Balances the sweetness of the chocolate and cream.
• 12 oz bittersweet chocolate, chopped: I recommend bittersweet chocolate for a rich, deep chocolate flavor that complements the tartness of the pomegranate.
• Pomegranate arils, for serving: These add a burst of fresh, juicy sweetness and make the tart even more beautiful.

Variations for Chocolate Pomegranate Tart

While this recipe is delicious as is, feel free to make some tweaks to make it your own:

• Try a Different Crust: Swap the Oreo crust for a traditional shortcrust pastry if you prefer a more classic approach.
• Use Dark Chocolate: If you love intense, rich chocolate flavors, try using 70% dark chocolate in the ganache for a more bitter edge.
• Substitute Orange for Lemon: For a different citrus twist, substitute the lemon juice and zest with orange juice and zest in the curd. The sweetness of the orange pairs beautifully with pomegranate.
• Add a Nutty Touch: Incorporate ground almonds or crushed pistachios into the crust for a bit of texture and flavor contrast.
• Make It Gluten-Free: Substitute the Oreo cookies with gluten-free cookies or a gluten-free cookie crust for those with dietary restrictions.

Step-by-Step Instructions

Making this Chocolate Pomegranate Tart is easy with a few simple steps. Let’s break it down!

1. Make the Crust

First, we need to prepare the crust. The Oreo cookies give the crust a rich, chocolatey base that perfectly complements the pomegranate filling.

1. Prepare the Oreo Crust: Start by placing the 24 Oreo cookies (cream included) into a food processor. Pulse them until you have fine crumbs.
2. Add Butter: In a small bowl, melt the 3 tablespoons of unsalted butter. Pour the melted butter over the cookie crumbs and stir to combine. The mixture should resemble wet sand and hold together when pressed.
3. Press into the Tart Pan: Grease a 9-inch tart pan with a removable bottom. Pour the cookie mixture into the pan and use the back of a spoon to press the crumbs firmly into the bottom and up the sides of the pan.
4. Chill: Place the crust in the refrigerator to chill while you make the pomegranate curd filling. This helps it firm up and hold its shape.

2. Make the Pomegranate Curd Filling

The pomegranate curd filling adds a tangy, smooth element to the tart. It’s relatively easy to prepare but requires careful attention to ensure it thickens properly.

1. Combine Ingredients: In a medium saucepan, whisk together the pomegranate juice, lemon juice and zest, sugar, eggs, and egg yolks. Place the saucepan over medium heat and whisk continuously to prevent the eggs from scrambling.
2. Cook the Curd: Continue to cook the mixture while whisking constantly until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Be patient—don’t turn up the heat to speed things up, or you risk the eggs curdling.
3. Add Butter and Salt: Once the curd has thickened, remove it from the heat and whisk in the diced butter and a pinch of salt until the butter is fully melted and incorporated.
4. Strain and Cool: Pour the curd through a fine mesh strainer to remove any bits of cooked egg and ensure a smooth texture. Allow it to cool for about 10 minutes before transferring it into the chilled tart crust.
5. Chill Again: Place the filled tart in the refrigerator and chill for at least 2 hours, or until the curd is set.

3. Make the Pomegranate Ganache

The ganache is the crowning touch on this tart. It’s silky, glossy, and provides the perfect rich contrast to the tart curd filling.

1. Heat the Pomegranate Juice and Cream: In a small saucepan, combine the pomegranate juice and heavy cream. Heat over medium heat until it begins to simmer.
2. Add the Chocolate and Salt: Once the cream mixture is hot, remove it from the heat and add the chopped bittersweet chocolate and a pinch of salt. Let it sit for 2-3 minutes to melt the chocolate.
3. Whisk Until Smooth: After the chocolate has melted, whisk the mixture until smooth and glossy. The ganache should be thick but pourable.
4. Pour Over the Curd: Carefully pour the ganache over the set pomegranate curd, spreading it into an even layer. Let the ganache set at room temperature for 30 minutes.

4. Add the Pomegranate Arils and Serve

Once the ganache has set, it’s time to add the finishing touch.

1. Garnish with Pomegranate Arils: Just before serving, sprinkle fresh pomegranate arils over the top of the tart. The juicy arils will provide a burst of fresh sweetness with each bite.
2. Serve: Slice the tart into wedges and serve chilled. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Storing Chocolate Pomegranate Tart

• In the Refrigerator: Store any leftover tart in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover the tart to prevent it from absorbing any unwanted odors from the fridge.
• Freezing: While it’s not ideal to freeze the whole tart, you can freeze individual slices. Wrap them tightly in plastic wrap and aluminum foil and store them in the freezer for up to 1 month. Allow the slices to thaw in the refrigerator before serving.

Nutrition Information

Nutrient	Per Serving (1 Slice)
Calories	400-450 kcal
Total Fat	28g
Saturated Fat	14g
Cholesterol	75mg
Sodium	40mg
Total Carbohydrates	45g
Fiber	3g
Sugars	35g
Protein	3g

Conclusion

This Chocolate Pomegranate Tart is a stunning dessert that delivers on both flavor and presentation. With a rich chocolate ganache, a tangy pomegranate curd filling, and a buttery Oreo crust, it’s the perfect treat for any occasion. Whether you’re making it for a dinner party, a holiday gathering, or just to satisfy a sweet craving, this tart will be the star of the show.