Your weekend dessert is wrapped up in this fudgy, irresistible tart.
Truly—just look at it.
This dark chocolate pomegranate tart didn’t stand a chance in my kitchen. The moment the photos were taken we were devouring it. If you want a super decadent dessert that you can enjoy in a few small bites, this one delivers.
Chocolate face plant and all.
I’m completely obsessed with pomegranate season.
The real star for me is the Oreo crust. I adore crusts—graham cracker, cookie, Oreo—you name it. Often I’m in it just for that crunchy, buttery base.
For a truly chocolate-forward tart, the Oreo crust is essential. On top of that: super fudgy dark chocolate filling and a bright, tart pomegranate glaze, finished with jewel-like pomegranate arils for contrast and texture.
They are autumn’s little jewels—so pretty and delicious.
I fell in love with the dark chocolate and pomegranate pairing after making devil’s food cupcakes with pomegranate sugar shards. This tart follows the same flavor thread—rich, deeply chocolatey, and perfectly balanced by tart pomegranate. It’s decadent but bright at the same time.
Tarts can seem intimidating, but this one is easy to make ahead. It’s not messy to assemble, it stores well in the fridge, and you can add the glaze and arils just before serving so everything looks fresh. Make the tart ahead for parties or a special weekend treat.
Perfect for Halloween parties or any autumn gathering.
I’m into Halloween mostly for the food. If you want a fun, non-scary party dessert, this tart fits the bill. If you’d like something a little crazier with leftover candy, a peanut butter–Nutella brownie tart is another great option.
Dark Chocolate Fudge Pomegranate Tart
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Ingredients
Crust
- 20 Oreo cookies
- 4 tablespoons unsalted butter melted
Filling
- 4.5 ounces high-quality dark chocolate chopped
- 1/2 cup + 2 tablespoons heavy cream
- 1 large egg lightly beaten
- 1/2 teaspoon vanilla extract
Pomegranate glaze
- 2/3 cup pomegranate juice
- 1 cup sugar
- 1/2 cup pomegranate arils for topping
Instructions
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Preheat the oven to 350°F (175°C).
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Make the crust: pulse the Oreos in a food processor until fine crumbs form. Stir the crumbs with the melted butter until evenly moistened.
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Press the mixture into a 4 x 14‑inch tart pan (or an equivalent size). Refrigerate while you prepare the filling.
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Place the chopped chocolate in a bowl. Warm the heavy cream over low heat just until bubbles appear at the edges. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and thick. Whisk in the beaten egg and vanilla. Pour the filling into the prepared crust.
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Bake for 20 to 25 minutes, until the chocolate is just set. Remove from the oven and cool completely.
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While the tart bakes, make the glaze: combine pomegranate juice and sugar in a saucepan over medium-low heat, whisking until the sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat, cool, then chill the glaze in the refrigerator.
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To serve, drizzle the chilled glaze over the tart (reserve extra glaze for serving if desired) and scatter pomegranate arils on top. Slice into wedges and enjoy.
Notes
Filling slightly adapted from Epicurious.
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If you want to make this a touch spookier or add extra crunch, top with pomegranate sugar shards for a dramatic effect.