For the Crust:

1. Pulse the cookies and salt in a food processor until fine crumbs form. With the machine running, stream in the melted butter. The mixture should be slightly moist and crumbly.
2. Press the mixture into a buttered, 9-inch tart pan, evenly pressing it into the corners and up the sides. Chill the crust in the fridge for at least 45 minutes before filling.

For the Pomegranate Curd Filling:

1. Put the pomegranate juice, lemon juice, and zest in a pot over medium heat. Add the sugar and stir until it dissolves.
2. Reduce the heat to low, making sure the mixture is below a simmer, and whisk in the butter, eggs, egg yolks, and salt.
3. Stir almost constantly, keeping the mixture below a simmer, until it thickens enough to coat the back of a spoon or spatula, about 8 minutes. If you want a dramatically red filling, add in a couple drops of red food coloring. This is a completely optional addition.
4. Strain the curd through a fine-mesh strainer into a bowl. Stir to slightly cool down the mixture.
5. Pour the warm pomegranate curd into the prepared crust and allow to cool to room temperature.
6. Transfer the filled tart to the freezer and chill for at least 2 hours before serving.

For the Pomegranate Ganache:

1. In a small saucepan, whisk together the pomegranate juice, heavy cream, and salt. Place over medium-low heat and, stirring almost constantly, bring the mixture to a simmer. As soon as it starts to bubble, remove from the heat.
2. Place the chocolate in a heat-safe bowl and pour the hot cream mixture over top. Allow it to sit for a minute and then gently whisk until a smooth, pourable, deeply chocolate sauce forms.

To Serve:

1. Serve the frozen tart drizzled with the warm ganache and garnished with pomegranate arils.