Ingredients:

  • 1.5 cups (180g) crushed chocolate wafer cookies
  • 5 tbsp (70g) unsalted butter, melted
  • 1 pinch (1g) fine sea salt
  • 8 oz (225g) dark chocolate (60% cocoa or higher), finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tbsp (30g) unsalted butter, room temperature
  • 1 cup (150g) fresh pomegranate arils

Instructions:

  1. Combine crushed cookies, melted butter, and salt in a bowl. Stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and up the sides of the tart pan. Use the bottom of a flat measuring cup to ensure the base is even.
  3. Place the pan in the freezer for 10 minutes to set the structure.
  4. Place chopped chocolate in a heat-proof bowl.
  5. Heat heavy cream in a saucepan over medium heat until it just begins to simmer (do not let it reach a rolling boil).
  6. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes.
  7. Gently whisk from the center outward until the mixture is mahogany-colored and glossy. Stir in the room-temperature butter until fully incorporated.
  8. Pour the warm ganache into the chilled crust, smoothing the top with a spatula.
  9. Allow the tart to sit at room temperature for 15 minutes to prevent the pomegranate seeds from sinking.
  10. Arrange the pomegranate arils across the top in a decorative pattern.
  11. Refrigerate for at least 2 hours or until the ganache is firm to the touch.