Description
Rich chocolate mousse meets tangy pomegranate in this elegant chocolate pomegranate tart. Silk-smooth filling nestles in a buttery crust, delivering complex flavors that dance across palates and leave diners craving another sublime slice.
Ingredients
Scale
- 24 Oreo cookies (double stuf recommended)
- 12 oz (340 g) bittersweet chocolate, chopped
- 1 cup pomegranate juice
- 1 cup sugar
- 3 whole eggs
- 2 egg yolks
- 1 stick (113 g) unsalted butter, diced
- 1 stick (113 g) unsalted butter, melted
- ½ cup (120 mL) heavy cream
- ¼ cup (60 mL) pomegranate juice
- 1 pinch of fine salt
- Zest and juice of 1 lemon
- A few drops of red food coloring (optional)
- Pomegranate arils
Instructions
- Crust Preparation: Pulverize Oreo cookies with salt in a food processor until finely ground. Drizzle melted butter into crumbs, creating a damp mixture that holds together when pressed.
- Crust Setting: Press cookie mixture into a buttered tart pan, ensuring an even layer across bottom and sides. Refrigerate for 45 minutes to solidify structure.
- Pomegranate Curd Creation: Combine pomegranate juice, lemon juice, and zest in a saucepan. Incorporate sugar and dissolve completely over medium heat, then reduce heat and whisk in butter, eggs, egg yolks, and salt.
- Curd Refinement: Continuously stir mixture until it thickens to a custard-like consistency, approximately 8 minutes. Strain through a fine-mesh sieve to achieve a silky smooth texture, optionally enhancing color with red food coloring.
- Curd Layering: Gently pour warm pomegranate curd into prepared crust, allowing it to settle evenly. Cool to room temperature, then transfer to freezer for minimum 2 hours.
- Ganache Preparation: Combine pomegranate juice, heavy cream, and salt in a saucepan. Heat until gently simmering, then pour over chopped bittersweet chocolate. Allow to rest briefly before whisking into a glossy, smooth ganache.
- Final Assembly: Remove tart from freezer, drizzle warm ganache over surface, and scatter fresh pomegranate arils across top for color and texture. Slice and serve immediately, showcasing the rich chocolate and tangy pomegranate flavors.
Notes
- Crust Tip: Use fresh Oreo cookies for maximum flavor and ensure crumbs are uniformly fine to create a sturdy, cohesive base.
- Curd Consistency: Watch heat carefully while cooking to prevent scrambling eggs; gentle stirring and medium-low temperature guarantee smooth, velvety texture.
- Chilling Strategy: Extended freezer time helps set the tart perfectly and intensifies flavor melding between layers.
- Ganache Perfection: Choose high-quality bittersweet chocolate with 60-70% cocoa content for balanced richness and depth in the final chocolate layer.
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg