Mini Pomegranate Chocolate Tarts
These bite-sized Mini Pomegranate Chocolate Tarts are the perfect dessert recipe for your next party or special occasion. Buttery chocolate cookie crusts are filled with an easy ganache and topped with salty pistachios and juicy pomegranates for the perfect bite of sweet and salty!
Servings: 48
Calories: 143kcal
Ingredients
Cookie Crust
- 14.3 oz. package Oreos NOT double stuffed
- 1/2 c. butter melted
Chocolate Ganache Filling
- 16 oz. dark chocolate
- 1 1/4 c. heavy whipping cream
- 2 tsp. vanilla extract
- 1 tsp. sea salt
- 2 eggs lightly beaten
Toppings
- 1/2 cup pistachios chopped
- 1 cup pomegranate seeds arils
Instructions
- Preheat oven to 350°.
Cookie Crust
- Add the Oreos to your food processor and pulse until it is a small crumb. Add the melted butter and pulse just until it is combined. It will be wet and form clumps. Press 1 Tablespoon of the mixture into 48 mini muffin tins. Be sure to press it firmly up the sides of each tin.
Ganache Filling
- In a medium bowl, microwave the cream for 2 minutes. Add the 16 oz. chocolate to the hot cream and stir until the chocolate is all melted, shiny and smooth. Add the vanilla, sea salt and beaten eggs to the mixture and whisk until smooth.
- Using a cookie scoop, fill each tin with the chocolate mixture.
- Bake at 350° for 20-25 minute or until the ganache is set.
Serving Mini Tarts
- When the tarts are done baking allow them to cool for 15 minutes.
- Top with pomegranate seeds and chopped pistachios before serving.
- Store any leftovers in an airtight container for up to 2 days.
Nutrition
Serving: 1g | Calories: 143kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 109mg | Fiber: 1g | Sugar: 9g