Chocolate Pomegranate Tart

Prep Time

25 minutes, plus 4 hours chill time

Number of Servings

Serves 10

Ingredients

For the Crust

20 chocolate sandwich cookies
[q:1/4] cup unsalted butter, melted

For the Filling

9 oz semisweet chocolate, chopped
1 tsp Simply Organic Pure Madagascar Vanilla Extract
[q:1/2] tsp Simply Organic Cinnamon
[q:1/3] cup powdered sugar
[q:2/3] cup heavy cream
3 Tbsp unsalted butter
[q:1/4] tsp sea or Himalayan pink salt
[q:3/4] cup pomegranate arils, for topping

Directions

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.

Nutrition Info

328 Calories, 3 g Protein, 40 mg Cholesterol, 32 g Carbohydrates, 25 g Total sugars (18 g Added sugars), 3 g Fiber, 23 g Total fat (14 g sat), 125 mg Sodium, [nut:1] Vitamin A, Iron, Magnesium, Phosphorus