This Weiss pomegranate tart is the absolute guilty pleasure after a long stressful week. It’s so rich, creamy, and melt-in-your-mouth good!
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Why you'll love this dark chocolate dessert
- It's creamy and decadent
- It's versatile! You can either bake the tart crust for less than 10 minutes or make a no-bake crust for the pomegranate dark chocolate filling.
- This flourless chocolate tart can be made ahead of time and refrigerated for when you need it.
- The added pomegranate seeds add a tart flavor to the chocolate cake and make for a perfect garnish.
- The irresistible chocolate crust is perfectly sweetened with oreo filling and coconut flakes for extra flavor.
If you are already drooling, wait until you try my other chocolate tart recipe. It is so good!
Ingredients
For the crust, you'll need;
- Oreo cookies (with filling) I find myself leaning towards Oreo cookies for my tarts lately; I guess it's the smooth oreo filling or my sweet tooth. Hey, any excuse to lick up the filling? Moreover, you can use digestive biscuits, coconut shortbread (another favorite I use for coconut cream pie), graham crackers, and a variety of others.
- Butter: use unsalted butter, and melt it before adding it to the food processor.
- Coconut flakes: unsweetened coconut bits to add texture and flavor. This is optional.
Check out this post where I talk more about how I make my tart crust here.
For the filling, you'll need;
Chocolate: I used a combination of dark and milk chocolate. You can use semi-sweet or one of the other. These are the main ingredients for the pomegranate recipe, and they shouldn't be skipped.
Heavy whipping cream: this adds richness to the tart
Butter
Pomegranate concentrate: or pomegranate molasses can be used for this recipe. If you don't have pomegranate concentrate, use coffee liqueur. The coffee liqueur will help lift the flavors.
How to make it
- Roughly process the pecan, coconut flakes, and Oreo in a food processor with the filling intact. Then add the melted butter, and combine.
- Transfer the mixture to a tart pan and press firmly on all sides using the tips of your fingers.
- Bake crust in the oven for 7 minutes and allow to cool completely on a cooling rack.
- Bring the heavy whipping cream to a gentle boil. Add the butter, then remove the pot from heat.
- Place the chopped chocolates in a heatproof bowl, slowly pour in the hot cream, and leave it untouched for two minutes. Whisk to combine. Add pomegranate concentrate and a pinch of salt.
- Transfer the filling into the cooled oreo tart crust.
- Refrigerate for up to 6 hours or overnight
- Once set, dust the top with unsweetened cocoa powder. Please, don't be like me; sift the powder before sprinkling it over the tart or swirl some melted white chocolate over the tart.
- Lastly, add some fresh pomegranate seeds prior to serving.
Equipment
I used a food processor, you can equally use a zip lock bag to pound the oreo cookies, pecans, and flakes, then transfer into a bowl and add the butter. Use a spatula to combine until it starts to come together.
Storage
This fruit chocolate tart keeps well in the refrigerator when wrapped properly for up to 5 days. It can equally be frozen for up to a month. Make sure to wrap it in cling film, then place it in a ziplock bag. Freeze it without the garnishes, so it's not mushy.
With mothers day around the corner, wouldn't it be nice if this were a surprise treat for mom? Hint hint to dads and older kids reading this. Moms LOVE chocolate. Treat that special woman in your life with this dessert treat.
You can use mixed berries to garnish the tart or leave it bare; either way, it will b worth the minimal fuss.
Are you looking for more delicious chocolate treats for valentine's day? Here are some of our favorites:
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Peace & Love
Maureen
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📖 Recipe
WEISS POMEGRANATE CHOCOLATE TART
Ingredients
- 22 Oreo cookies (with filling)
- 2 tablespoons butter, melted
- ½ Cup unsweetened coconut flakes
- ¼ cup pecan halves (optional)
- 200 g milk chocolate
- 100 g dark chocolate
- 1 cup heavy cream
- 4 tablespoons butter, cubed
- 1 tablespoon pomegranate concentrate
- pinch of salt
- ¼ cup fresh pomegranate seeds ( to garnish)
- 1 tablespoon cocoa powder or confectioner sugar (to dust) optional
Instructions
- Preheat oven to 375°F
- Place the pecan, coconut flakes and, Oreo in a food processor with the filling intact. Pulse for a few seconds until crumbly. Add in the melted butter, pulse twice until the butter incorporates with the crumbs.
- Place the crust in a tart pan ( I used a 9″ pan) and begin pressing firmly to bottom and sides of pan with theusing the tips of your fingers or the bottom of a flat cup.
- Bake crust in the oven for 7 minutes and allow to cool completely on a cooling rack.
- Place a medium saucepan on a stove top, add the heavy whipping cream. Bring to a gentle boil over medium heat. Add butter, and remove from heat.
- Chop the chocolate bars, place them in a bowl, and pour the hot cream into the bowl. Leave untouched for about 2 minutes, then stir gently to avoid adding too much air to the mixture, as this could leave the tart with too many bubbles. Mix until you get a smooth texture and the chocolate is completely melted. Add the pomegranate extract and pinch of salt, stir once more and transfer into the cooled crust. Level the top by using a rubber spatula.
- Place the tart in the refrigerator for up to 4 hours or overnight until it sets.
- Once it sets, dust the powdered sugar or cocoa powder on top, then garnish with Pomegranate seeds or fruits of choice.
- PS: Before placing the tart in the refrigerator, you can add the Pom seeds on top of the tart before it sets, but I prefer to give my guest the option to add it if they want.
- PPS: Don’t worry if there are bubbles in your tart. You can always cover it up with garnishes. PPPS :): I used French brand chocolate called WEISS CHOCOLATE.
Notes
Nutrition
FAQ
You can make pomegranate molasses, sauce, juice, syrup, or vinaigrette or use it in salads or cakes.
Yes. Wrap the tart in cling film without any garnishes, and place in a ziplock bag. Release any air bubbles trapped in the bag, and freeze for up to 5 weeks. Defrost it in the refrigerator for a couple of hours or overnight.
Chad says
OMG i can't believe this is homemade from scratch!!! I will definitely bake it over the weekend, looks delicious.
Chad
http://www.mosaicslab.com
Maureen Celestine says
Thanks, Chad. I hope you enjoy it.
Marta says
This tart looks so tasty! And the photos are a great bonus to the recipe 😁
Maureen Celestine says
Thanks, Marta.
Melissa says
This sounds really interesting. I have never heard of a pomegranate and chocolate desert.
Maureen Celestine says
No way! You should try it, it brings happiness to the palate 🙂
sudipa says
Very nice recipe.Would love to make it
Cris says
Pomegranate and chocolate? Yes please! Anytime! Looks amazing!
Alexandra Cook says
I love chocolate tart too!!! But I just find it too tedious to make, although I haven’t really attempted at making one, haha.
Maureen Celestine says
You should give it a try, Alexandra. It might look complicated, but the ease of making it will surprise you.
Rebecca Sanchez says
Thank you for sharing this recipe- I adore chocolate tart but have never tried to make it myself. I will now, seems more simple than I thought and how stunning is yours!
Maureen Celestine says
Right, Rebecca! I guess the presentation often deter people from trying it. My friend felt the same until she tried making it, she couldn't believe how easy it was to put together.
Catherine Santiago Jose says
This food really looks yummy and tasty, especially the chocolate with it is very tempting to the eyes. Great idea and a very good twist for a tart.
Maureen Celestine says
Thanks, Catherine.
Czjai Reyes-Ocampo says
This dessert looks divine! Haven't tried anything like this before, and now I'm curious as to how the flavors blend. 🙂
Maureen Celestine says
Czjai, trust, it's the perfect combo. The ingredients compliment each other. You should give it a try! 😉
Sabina Green says
This really looks divine! I love chocolate and I love pommegranate so this is a great combo for me.
Maureen Celestine says
I am glad to hear that Sabina. Thanks!
Adriana says
OMG I love pomegranate so I know I will certainly love this as well.
Maureen Celestine says
Thanks, Adriana. Pomegranates are my go-to fruits for the fall/winter season.
Amy-Lynn Denham says
Ugh... that looks so yummy that I almost want to give up trying to go vegan...
Maureen Celestine says
🙂 🙂 Thanks, Amy!
Megan Kerry says
Oh My God Girl!!! This looks so fantastic! What a perfect flavour combination! I bet that filling is so rich and delicious! Great call on the oreos;)
Maureen Celestine says
Yes, Megan. The flavor combo is to die for! The filling is velvety smooth. Ahh, I need to make some tomorrow.
Sincerely Miss J says
My mouth is watering looking at this! Chocolate and pomegrante yummy.
Maureen Celestine says
Aren't they life changing? 🙂 Thanks
monika choudhary says
great writing
Bree says
I dont think it gets much more decadent than this! I made it and loved it! Thanks for the delicious recipe!
Maureen Celestine says
Thanks a bunch, Bree, I am glad you liked it.
Rachael Eberhardt says
Wow, i love pomegranate so much, and I will surely appreciate it on cakes, especially with chocolates.