Dark Chocolate Ganache Tart with Granola & Pomegranate

 Indulge in this rich and velvety dark chocolate ganache tart, featuring a buttery granola crust and a luscious ganache filling. Topped with even more crunchy granola and vibrant fresh pomegranate seeds, it’s the perfect blend of creamy, crunchy, and tangy. This elegant dessert is easy to make and ideal for holidays, dinner parties, or any occasion that calls for a little indulgence. Elevate your baking game with this show-stopping chocolate tart recipe!

The pre-baked tart crust

INGREDIENTS

Crust:

• 4 Tbsp. unsalted butter, melted, plus more to grease the pan
• 2½ cups granola

Ganache:

• 12 oz. dark chocolate (at least 70%), chopped
• 2 cups heavy cream
• 6 tbsp. unsalted butter, cut into 1" pieces 

• Jamie's Farm Pomegranate Dark Chocolate Granola
• Flaky sea salt
• Pomegranate arils

Equipment: 

• Rectangle tart pan, with removable bottom

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Blend the granola in a food processor or blender until fully ground. Slowly pour in the butter and pulse until the mixture resembles the texture of coarse sand.
3. Using your hands, press the mixture evenly into a prepared tart pan (we used one like this) with a removable bottom. Work it up the sides. 
4. Bake for 20-25 minutes, until browned. Allow to cool.
5. Heat cream in a small saucepan until just beginning to simmer, then immediately pour over chocolate. Mix until slightly melted for about 5 minutes. Then, add butter and mix until smooth and glossy. Allow to cool slightly.
6. Pour ganache into crust, then sprinkle over Jamie's Farm granola, flaky sea salt, and fresh pomegranate arils. Chill uncovered, until set, at least 1 hour.