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Chocolate Pomegranate Tart

Chocolate Pomegranate Tart

  • Total Time: 3 hours 20 minutes (mostly inactive chilling time)
  • Yield: 8 servings 1x


Units Scale

For the Crust:

  • 24 Oreo cookies (I used the Double Stuf)
  • Pinch of fine salt
  • 3 tablespoons unsalted butter, melted

For the Pomegranate Curd Filling:

  • Zest and juice of 1 lemon
  • 1 cup pomegranate juice
  • 1 cup sugar
  • 1 stick of unsalted butter, diced
  • 3 whole eggs
  • 2 egg yolks
  • Pinch of fine salt
  • A few drops of red food coloring (optional)

For the Pomegranate Ganache:

  • 1/4 cup pomegranate juice
  • 1/2 cup heavy cream
  • Pinch of fine salt
  • 12 oz bittersweet chocolate, chopped
  • Pomegranate arils, for serving


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.


The ganache recipe will make enough to have extra. Extra ganache will keep for several weeks in the fridge in a well-sealed container or jar. It’s delicious drizzled over ice cream!

  • Prep Time: 3 hours (mostly inactive chilling time)
  • Cook Time: 20 minutes

Keywords: chocolate pomegranate tart, pomegranate tart, frozen pomegranate tart, pomegranate curd