Decadent 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.
Total Time
4hr 25min
5.0
1 Rating
Author: Simply Organic
Servings:
8
Ingredients
Filling
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1 1/2
cups
Semi-Sweet Baking Chocolate
, chopped
•
1
tsp
Pure Vanilla Extract
•
1/3
cup
Powdered Confectioners Sugar
•
2/3
cup
Heavy Cream
•
3
Tbsp
Unsalted Butter
•
1/4
tsp
Pink Himalayan Sea Salt
•
3/4
cup
Pomegranate Seeds
Crust
•
20
Chocolate Sandwich Cookies
•
4
Tbsp
Unsalted Butter
, melted
Cooking Instructions
1.
Into a food processor, add Chocolate Sandwich Cookies (20) and melted Unsalted Butter (4 Tbsp); pulse until fine crumbs form.
2.
Press mixture into bottom and sides of a 9-inch tart pan with a removable bottom. Place in freezer while preparing filling.
3.
In a large heat-safe bowl, add Semi-Sweet Baking Chocolate (1 1/2 cups), Pure Vanilla Extract (1 tsp), and Simply Organic Cinnamon, Ground (1/2 tsp) and set aside.
4.
Into a small saucepan, add Powdered Confectioners Sugar (1/3 cup), Heavy Cream (2/3 cup), and Unsalted Butter (3 Tbsp). Heat over medium heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
5.
Pour over chocolate-cinnamon mixture, then cover with a clean kitchen towel and let sit for 2 minutes.
6.
Add Pink Himalayan Sea Salt (1/4 tsp) to mixture and whisk until chocolate is completely melted, then pour into crust.
7.
Use a spatula to smooth out filling, then top with Pomegranate Seeds (3/4 cup). Refrigerate for about 4 hours until set, then slice and serve. Store remainder in refrigerator.
Nutrition Per Serving
CALORIES
459
FAT
30.2 g
PROTEIN
3.7 g
CARBS
48.9 g
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