Chocolate Pomegranate Tart
u003c!u002du002d wp:paragraph u002du002du003enDecadent no-bake chocolate tart made with a buttery 2-ingredient chocolate cookie crust and a silky-smooth chocolate ganache filling. Pomegranate arils add the perfect pop of color and tartness! This is a great make-ahead dessert for the holidays or any entertaining occasion.u0026nbsp;nu003c!u002du002d /wp:paragraph u002du002du003ennu003c!u002du002d wp:paragraph u002du002du003enTotal time includes 4 hours for chilling.nu003c!u002du002d /wp:paragraph u002du002du003e
Ingredients
Method
- Into a food processor, add chocolate sandwich cookies and melted butter; pulse until fine crumbs form.
- Press mixture into bottom and sides of a 9-inch tart pan with a removable bottom. Place in freezer while preparing filling.
- In a large heat-safe bowl, add semisweet chocolate, vanilla extract and cinnamon, and set aside.
- Into a small saucepan, add powdered sugar, heavy cream and butter. Heat over medium heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
- Pour over chocolate-cinnamon mixture, then cover with a clean kitchen towel and let sit for 2 minutes.
- Add salt to mixture and whisk until chocolate is completely melted, then pour into crust.
- Use a spatula to smooth out filling, then top with pomegranate arils. Refrigerate for about 4 hours until set, then slice and serve. Store remainder in refrigerator.
