Method:

• Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a food processor, pulse the 20 Oreo cookies until they resemble fine crumbs. In a mixing bowl, combine the Oreo crumbs with 4 tablespoons of melted unsalted butter. Stir until the mixture is well combined and holds together when pressed.
• Step 2: Form the Tart Shell - Transfer the crumb mixture into a 9-inch tart pan. Press the crumbs firmly into the bottom and up the sides of the pan to form an even layer. Bake the crust in the preheated oven for about 10 minutes, then remove it and let it cool.
• Step 3: Make the Filling - In a medium saucepan over low heat, combine the 4.5 ounces of chopped high-quality dark chocolate and 1/2 cup + 2 tablespoons of heavy cream. Stir until the chocolate is completely melted and the mixture is smooth. Remove from heat and allow it to cool slightly.
• Step 4: Combine Ingredients - In a separate bowl, whisk together the lightly beaten egg, 1/2 teaspoon of vanilla extract, 2/3 cup of pomegranate juice, and 1 cup of sugar until well combined. Gradually add the melted chocolate mixture to the egg mixture, whisking continuously until smooth and fully incorporated.
• Step 5: Pour and Bake - Pour the chocolate filling into the cooled Oreo crust, smoothing the top with a spatula. Bake the tart in the oven at 350°F (175°C) for about 25-30 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool at room temperature before refrigerating.
• Step 6: Finish with Pomegranate - Once the tart is completely cooled, refrigerate it for at least 2 hours or until fully chilled. Before serving, sprinkle the top with 1/2 cup of fresh pomegranate arils for a burst of color and flavor.