Salted Dark Chocolate Pomegranate Tart slice on plate
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5 from 1 vote

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 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Servings: 12 -14
Author: Danielle Green


  • 14.3 oz. pkg Oreos
  • 1/2 c. butter melted
  • 16 oz. quality dark chocolate
  • 1 1/4 c. heavy cream
  • 2 tsp. vanilla
  • 1 tsp. sea salt
  • 2 eggs lightly beaten
  • 1 c. pomegranate juice
  • 1 c. sugar
  • 1 c. pomegranate seeds arils


  • 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.