Dark Chocolate Fudge Pomegranate Tart
User Reviews
5
Dark Chocolate Fudge Pomegranate Tart
Description
This tart combines a crust prepared by blending Oreo cookies with melted butter pressed into a tart pan, creating a firm, chocolatey base with a slight crunch. The filling consists of chopped dark chocolate melted with warmed heavy cream to form a smooth ganache, enriched with beaten egg and vanilla for a fudgy, custard-like consistency when baked. The tart sets after baking but remains soft and creamy in the center.
A pomegranate glaze made by simmering pomegranate juice and sugar until syrupy is poured over or served alongside, adding a bright, fruity contrast to the deep chocolate flavor. Fresh pomegranate arils scattered on top lend texture and bursts of tartness.
The tart, sized for a long rectangular pan, can be served chilled or at room temperature. Its richness pairs well with lighter accompaniments such as fresh fruit or a dollop of cream. Doubling the recipe for a round tart pan is suggested for larger servings, with leftover filling usable in ramekins.
Ingredients
crust
- 20 Oreo cookies
- 4 tablespoons butter melted, unsalted
filling
- 4.5 ounces dark chocolate chopped, high-quality
- 1/2 cup heavy cream 2 tablespoons
- 1 egg lightly beaten, large
- 1/2 teaspoon vanilla extract
pomegranate glaze
- 2/3 cup pomegranate juice
- 1 cup sugar
- 1/2 cup pomegranate arils for topping
Instructions
- Preheat the oven to 350 degrees F.
- To make the crust, add the oreos to a food processor and blend until small crumbs remain. Stir the crumbs and melted butter together until all the pieces are moistened.
- Press the mixture in to a 4 x 14 inch tart pan. Refrigerate while you make the filling.
- Place the chocolate in a bowl. Heat the heavy cream in a saucepan over low heat until it's warmed and just until bubbles appear along the edges of the pan. Pour the cream over the chocolate and let it sit for a minute. After a minute, stir it until a thick and smooth chocolate ganache forms. Whisk in the beaten egg and the vanilla extract. Remove the crust from the fridge. Pour the mixture into the crust.
- Bake the tart for 20 to 25 minutes, until the chocolate is just set. Remove it and let it cool completely.
- While the tart is baking, heat the pomegranate juice and sugar in a saucepan over medium-low heat, whisk constantly until the sugar dissolves. Let the mixture come to a boil and cook for 2 minutes. Remove it from the heat and let it cool. Pour it into a jar and stick it into the fridge.
- Before serving, drizzle the glaze over the crust - as much or as little as you'd like! You will have extra glaze, so you can keep it out for serving if someone wants extra. Cover the top of the tart with pomegranate arils. I like to slice it into wedges to serve!
Notes
- Double the filling quantities if using a 9 or 10-inch round tart pan to ensure adequate coverage; leftover filling can be baked separately in small ramekins.
- The dark chocolate ganache filling is adapted from Epicurious and provides a dense, fudgy texture that sets after baking.
- Allow the tart to cool completely before serving to let the chocolate filling firm up properly.
User Reviews
Overall Rating
5
You'll Also Love
