Description
This decadent Chocolate Pomegranate Tart combines a rich, semi-sweet chocolate filling infused with cinnamon and vanilla atop a crisp chocolate cookie crust, finished with vibrant, juicy pomegranate seeds for a burst of freshness. Perfect for special occasions or a sophisticated dessert treat.
Ingredients
Scale
Crust
- 20 Chocolate Sandwich Cookies
- 1/4 cup Unsalted Butter, melted
- 1/2 teaspoon Ground Cinnamon
Filling
- 9 ounces Semi-Sweet Baking Chocolate
- 1 teaspoon Pure Vanilla Extract
- 1/3 cup Powdered Confectioners Sugar
- 2/3 cup Heavy Cream
- 3 tablespoons Unsalted Butter
- 1/4 teaspoon Pink Himalayan Sea Salt
Topping
- 3/4 cup Pomegranate Seeds
Instructions
- Prepare the crust: Into a food processor, combine the chocolate sandwich cookies and melted unsalted butter; pulse until fine crumbs form.
- Form the tart shell: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the pan in the freezer to chill while preparing the filling.
- Combine dry chocolate mixture: In a large heat-safe bowl, place the semi-sweet baking chocolate pieces, pure vanilla extract, and ground cinnamon. Set aside.
- Heat cream mixture: In a small saucepan, combine powdered confectioners sugar, heavy cream, and unsalted butter. Heat over medium heat until the mixture just begins to simmer, careful not to let it boil, then remove it from the heat.
- Incorporate hot cream into chocolate: Pour the hot cream mixture over the chocolate-cinnamon mixture. Cover the bowl with a clean kitchen towel and let it rest for 2 minutes to soften the chocolate.
- Whisk until smooth: Add the pink Himalayan sea salt to the bowl. Whisk the mixture thoroughly until the chocolate is completely melted and smooth.
- Fill the tart shell: Pour the silky chocolate filling into the prepared tart crust. Use a spatula to smooth the surface evenly.
- Add pomegranate topping: Scatter the pomegranate seeds evenly over the chocolate filling.
- Chill and set: Refrigerate the tart for at least 4 hours, or until the filling is firm and set.
- Serve and store: Slice the tart and serve chilled. Store any leftovers tightly covered in the refrigerator.
Notes
- Ensure the cream mixture does not boil to prevent separation.
- Use a tart pan with a removable bottom to easily release the tart without damage.
- For a deeper chocolate flavor, use a higher quality semi-sweet chocolate with at least 60% cocoa.
- The tart can be refrigerated for up to 3 days.
- Pomegranate seeds add a fresh, tart contrast but can be substituted with fresh raspberries if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Chocolate Pomegranate Tart, Chocolate Tart, Pomegranate Dessert, Semi-Sweet Chocolate Tart, Easy Tart Recipe, No-Bake Tart
