Salted Dark Chocolate Pomegranate Tart is a rich and decadent dessert perfect for a holiday party! A chocolate crust is filled with a salted ganache and topped with pomegranates seeds and a sweet fruit glaze for an impressive treat.

Pomegranate Dessert

If you are looking for a decadent pomegranate dessert to serve your guests during the holidays, this Salted Dark Chocolate Pomegranate Tart is where it’s at!

A crust made of Oreos and butter is filled with a rich chocolate ganache and topped with fresh pomegranate seeds and an easy pomegranate glaze.

It may sound like an overwhelming dish to make because of it’s impressive appearance, but it is actually a very simple dessert recipe! I have made this for multiple gatherings and it has been a hit overall. As one person put it, it’s like eating a slice of truffle!

Dark Chocolate Pomegranate

This dark chocolate pomegranate dessert is not for the faint of heart and is definitely for the chocolate lover.

Some of my family who aren’t big chocolate lovers said it was a bit too much for them. Others who are big chocolate fans were in love with the Salted Dark Chocolate Pomegranate Tart!

This recipe makes a large tart and a thin slice will go a long ways. A dollop of fresh whipped cream can also add a nice lightness to the pomegranate tart to cut the richness.

How to make dark chocolate tart

To get started you will need a 10 inch tart pan with a removable bottom for optimal results. If you don’t have a tart pan, you can use a 10 inch pie plate or even a 9 inch square baking pan.

When it comes to the crust, now is not the time to use double stuffed Oreos. While they are definitely the best choice for snacking, its important to use regular Oreos or you will have too much cream.

Add the Oreos and melted butter to your food processor and blend until it is a fine crumb. Press the crust into the bottom and sides of your tart pan. There is no need to grease the pan, because the butter in the crust will act as a natural barrier from sticking.

How to make easy chocolate ganache

While some people will suggest you go through the work of tempering chocolate over a double boiler, our goal here is to make a delicious and easy dessert.

Heat the milk in the microwave for 2 minutes and pour it over the chocolate chips. Stir the milk and chocolate together until the chocolate is completely melted.

Mix in the vanilla extract, sea salt and beaten eggs and whisk until smooth. You end up with a smooth melted chocolate ganache that is absolutely decadent!

Pour the ganache into the cookie crumb crust and bake at 350° for 35-40 minutes, or the edges of the tart are set. The center will still be a little jiggly, but it will set as it cools.

How to make easy pomegranate glaze

In a small saucepan, combine the granulated sugar and pomegranate juice. Cook over medium high heat stirring constantly. Bring to a boil and cook for 2 minutes at a boil.

Remove the juice from the heat and pour into a jar. Store refrigerated until ready to serve over the cooled tart.

Right before you are ready to serve the tart, top it with fresh pomegranate seeds and the sweet glaze.

Salted Dark Chocolate Tart

If you aren’t a big sweet and salty fan, you can easily leave out the sea salt in this chocolate tart recipe. I personally love how salt brings out the flavors of chocolate so I am all about it.

You can also customize it with different fruits on top. I didn’t have any pomegranate seeds on hand the last time I made this chocolate tart, so I topped it with some fresh blueberries.

Berries are a fantastic substitute for pomegranate seeds. And let’s be honest, the chocolate is really the star of the show here! The acidity of the fruit just helps cut some of the richness.

What chocolate should I use?

The better quality the chocolate you use, the better this Dark Chocolate Pomegranate Tart will turn out. This is not the recipe to use a cheap grainy chocolate on.

It doesn’t have to be the super expensive European chocolate, but make sure it’s a good quality that you like. It will add to the smoothness and richness of the overall recipe.

Enjoy this dessert at room temperature for a rich and creamy treat or scoop out a piece right from the refrigerator for a firm chocolate tart. No matter how you serve it, I guarantee all the chocolate lovers will rejoice!

More sweet and salty dessert recipes!

If you love the balance of sweet and salty flavors in your dessert recipes as much as I do, check out some more of these amazing treats!

• Salty Chocolate Chip Cookie Bars
• Microwave Peanut Brittle
• Salted Caramel Apples
• Buckeye Pretzels

Print Recipe

4.63 from 27 votes

Salted Dark Chocolate Pomegranate Tart

Salted Dark Chocolate Pomegranate Tart is a rich and decadent dessert perfect for a holiday party! A chocolate crust is filled with a salted ganache and topped with pomegranates seeds and a sweet fruit glaze for an impressive treat.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Keyword: chocolate tart, dessert, holiday dessert, pomegranate dessert

Servings: 14

Calories: 529kcal

Author: Danielle Green

Equipment

KitchenAid Food Processor 

Round 10 inch Tart Pan with Removable Loose Bottom

Ingredients

• 14.3 oz. package Oreos NOT double stuffed
• 1/2 c. butter melted
• 16 oz. quality dark chocolate
• 1 1/4 c. heavy cream
• 2 tsp. vanilla extract
• 1 tsp. sea salt
• 2 eggs lightly beaten
• 1 cup pomegranate juice
• 1 cup granulated sugar
• 1 cup pomegranate seeds arils

Instructions

• Preheat your oven to 350°.
• Add the Oreos and melted butter to your food processor. Pulse until it is smooth and just comes together. Press the mixture into a round 10 inch tart pan with a removable bottom.
• Add chocolate chips to a large bowl.
• In a small bowl, microwave the cream for 2 minutes. Pour the cream over the chocolate chips and stir until the chocolate is all melted. Add the vanilla, sea salt and beaten eggs to the mixture and whisk until smooth.
• Pour the chocolate mixture into the crust. bake at 350° for 35-40 minute or until the edges of the ganache are set. (The center will still be a little jiggly.)
• Meanwhile, in a small saucepan, combine the sugar and pomegranate juice. Cook over medium high heat stirring constantly. Bring to a boil and cook for 2 minutes. Remove the juice from the heat and pour in a jar. Store refrigerated until serving.
• Allow the tart to cool to room temperature. Serve at room temperature or refrigerate until ready to serve at a later time. Serve topped with the pomegranate seeds and glaze.
• OPTIONAL: Garnish with flaky sea salt.

Notes

Recipe adapted from How Sweet Eats

Nutrition

Serving: 1grams | Calories: 529kcal | Carbohydrates: 60g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 356mg | Fiber: 4g | Sugar: 46g