Dark Chocolate Fudge Pomegranate Tart.
Your dessert for the weekend is all wrapped up in this fudgy little package.
REALLY. Just look at it!
This chocolate pomegranate tart stood no chances in my kitchen. Can you blame me? The moment it was photographed we were DEVOURING it. If you’re looking for a super decadent treat that you only need a few bites of? I’ve got you covered.
Promise. Chocolate face plant and all.
My love for pomegranate season knows no bounds, clearly.
The key to this tart for me is the oreo crust. Oooooh you know how crazy I am about crusts! I mean, really I couldn’t care less about pie crust. I’m rarely successful at pastry crusts but if you’ve been following the blog, then you know how much I adore graham cracker crusts and oreo crusts and cookie crusts in general.
Most of the time, I’m in it just for the crusts!
Since I wanted this tart to be seriously chocolatey, I knew an oreo crust was in order. Oreo crust, super fudgey and decadent dark chocolate filling with a tart yet sweet pomegranate drizzle on top. And pomegranate arils, because they are the PRETTIEST!
Autumn’s jewels, no lie. I love them so, so much.
I’ve been in love with the dark chocolate and pomegranate combo ever since I made these devil’s food cupcakes with pomegranate shards last year. This recipe isn’t THAT different – it’s still the same flavor combo and it’s AMAZING because it’s super rich but also tart. The best! But it’s cupcakes, so there is that. Different strokes, you know.
While a tart seems semi-intimidating, it is totally something you can make ahead of time. It doesn’t have to be this super messy either (I can’t even imagine some of you right now that want to take 50 clorox wipes to the counter in my photos) and it stays GREAT in the fridge. You can add the drizzle and the arils right before serving but you can easily make the tart ahead of time!
So if you’re in it for the Halloween parties this weekend? Dooooo it.
Speaking of, ARE you in it for the Halloween parties this weekend? I’ve rambled on multiple times how I hate dressing up for Halloween (which makes no sense, really, since I’m so obsessed with makeup!) but I think that I could get on board for a super huge, fun and very NOT scary party if I had to do it.
I say NOT SCARY because I am a child and totally afraid of scary things even though I used to love them. Like one of those haunted houses where you have to sign a release form and they can touch you? NO THANKS. Worst nightmare right there. How do we get more scared as we get older?!
Anyhoo. I’m very into Halloween for the food, of course. Next week, I’ll share a twist on one of our favorite Halloween traditions and if you’re looking for something to do with all of that candy? You should probably make this brownie peanut butter nutella tart. Just sayin’!
Dark Chocolate Fudge Pomegranate Tart
- 20 oreo cookies
- 4 tablespoons unsalted butter, melted
- 4.5ounces high-quality dark chocolate, chopped
- 1/2 cup + 2 tablespoons heavy cream
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 2/3 cup pomegranate juice
- 1 cup sugar
- 1/2 cup pomegranate arils, for topping
Note: I would double this for a 9 or 10-inch round tart pan. There may be a little leftover as I didn’t test it exactly in the 9-inch, but you can put the overflow in a few ramekins!
Preheat the oven to 350 degrees F.
To make the crust, add the oreos to a food processor and blend until small crumbs remain. Stir the crumbs and melted butter together until all the pieces are moistened.
Press the mixture in to a 4 x 14 inch tart pan. Refrigerate while you make the filling.
Place the chocolate in a bowl. Heat the heavy cream in a saucepan over low heat until it’s warmed and just until bubbles appear along the edges of the pan. Pour the cream over the chocolate and let it sit for a minute. After a minute, stir it until a thick and smooth chocolate ganache forms. Whisk in the beaten egg and the vanilla extract. Remove the crust from the fridge. Pour the mixture into the crust.
Bake the tart for 20 to 25 minutes, until the chocolate is just set. Remove it and let it cool completely.
While the tart is baking, heat the pomegranate juice and sugar in a saucepan over medium-low heat, whisk constantly until the sugar dissolves. Let the mixture come to a boil and cook for 2 minutes. Remove it from the heat and let it cool. Pour it into a jar and stick it into the fridge.
Before serving, drizzle the glaze over the crust – as much or as little as you’d like! You will have extra glaze, so you can keep it out for serving if someone wants extra. Cover the top of the tart with pomegranate arils. I like to slice it into wedges to serve!
filling slightly adapted from epicuriousAll images and text © .
Did you make this recipe?
I appreciate you so much!
And if you want to get a leeeettle spookier and all Dexter-like here, you could throw pomegranate shards on top of this. Yep yep.