Chocolate Pomegranate Tart
Decadent no-bake chocolate tart made with a buttery 2-ingredient chocolate cookie crust and a silky-smooth chocolate ganache filling. Pomegranate arils add the perfect pop of color and tartness! This is a great make-ahead dessert for the holidays or any entertaining occasion. Total time includes 4 hours for chilling.
Ingredients
Crust:
- 20 Chocolate Sandwich Cookies
- 1/4 cup Unsalted Butter Melted
Filling:
- 9 oz Semi-Sweet Chocolate Chopped
- 1 tsp Simply Organic® Pure Madagascar Vanilla Extract
- 1/2 tsp Simply Organic® Cinnamon
- 1/3 cup Powdered Sugar
- 2/3 cup Heavy Cream
- 3 tbsp Unsalted Butter
- 1/4 tsp Sea or Himalayan Pink Salt
- 3/4 cup Pomegranate Arils For Topping
Instructions
- Into a food processor, add chocolate sandwich cookies and melted butter; pulse until fine crumbs form.
- Press mixture into bottom and sides of a 9-inch tart pan with a removable bottom. Place in freezer while preparing filling.
- In a large heat-safe bowl, add semisweet chocolate, vanilla extract and cinnamon, and set aside.
- Into a small saucepan, add powdered sugar, heavy cream and butter. Heat over medium heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
- Pour over chocolate-cinnamon mixture, then cover with a clean kitchen towel and let sit for 2 minutes.
- Add salt to mixture and whisk until chocolate is completely melted, then pour into crust.
- Use a spatula to smooth out filling, then top with pomegranate arils. Refrigerate for about 4 hours until set, then slice and serve. Store remainder in refrigerator.
